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simmering
Simmering is a food preparation technique in which foods are cooked in hot liquids kept just below the boiling point of water〔(Simmer definition ) from (About.com - Culinary arts ). Retrieved May 2009.〕 (which is 100 °C or 212 °F at average sea level air pressure), but higher than poaching temperature. To keep a pot simmering, one brings it to a boil and then reduces the heat to a point where the formation of bubbles has almost ceased, typically a water temperature of about 94 °C (200 °F).
==In food preparation==
Simmering ensures gentler treatment than boiling to prevent food from toughening and/or breaking up. Simmering is usually a rapid and efficient method of cooking. Food that has simmered in milk or cream instead of water is sometimes referred to as creamed. The appropriate simmering temperature is a topic of debate among chefs, with some contending that a simmer is as low as 82 °C (180 °F).
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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