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Reference.org
Simmering
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<p>Simmering is a <a href="/facts/Cooking/YWVfGWD1">food preparation</a> technique by which <a href="/facts/Food/RgNq6NAK">foods</a> are cooked in hot liquids kept just below the <a href="/facts/Boiling_point/E2BK9QoS">boiling point</a> of <a href="/facts/Water/0lkXnJPK">water</a> (lower than 100 °C or 212 °F) and above <a href="/facts/Poaching_(cooking)/YxVzy2XJ">poaching</a> <a href="/facts/Temperature/QyGe4gmj">temperature</a> (higher than 71–80 °C or 160–176 °F). To create a steady simmer, a liquid is brought to a boil, then its heat source is reduced to a lower, constant intensity (smaller flame on a gas stove, lower temperature on an induction/electric stove). Visually a liquid will show a little movement without approaching a rolling boil. </p>