Simmering
A simmer is a gentler form of cooking than boiling; however, it requires higher temperatures than poaching. Usually, simmers run from 180 degrees to 205 degrees Fahrenheit. This temperature range lies above the boiling point and produces large bubbles. To achieve a simmering state, first, bring the water up to the boiling point, and then turn down the heat. Food For Simmering: Rice, Meats, Soups and Stocks, Vegetables, Grains, and Legumes.
