What is the process of simmering in cooking?

Simmering is a cooking technique that involves heating a liquid to just below its boiling point, typically around 85-95 degrees Celsius (185-205 degrees Fahrenheit). This gentle cooking method allows food to cook slowly and evenly while preventing it from boiling vigorously. Simmering is often used for dishes like soups, stews, and sauces, where a delicate balance is essential to develop flavors without breaking down the food too quickly or causing it to become tough.

This method contrasts with boiling, where the liquid reaches its boiling point and produces large bubbles. Simmering provides better control over the cooking process, resulting in more tender dishes and vibrant flavors. Using the oven or microwave does not involve simmering as it either employs dry heat or different cooking methods altogether.