Simmer
Simmering is cooking food in liquid kept just below the boiling point, where small bubbles rise gently and break before or as they reach the surface. It is hotter than a poach but cooler than a full, rolling boil. The steady, moderate heat cooks food through without the violent agitation of boiling, which can toughen proteins or break up delicate pieces.
Cooks simmer for dishes that need long, gentle cooking, such as soups, stocks, stews, sauces, and beans, where slow heat melds flavors and tenderizes tough ingredients. Watch for a lazy stream of small bubbles rather than a churning surface, and adjust the burner to hold it there. If a recipe says to bring something to a boil then reduce to a simmer, that first boil gets it hot fast, after which the low simmer does the real work without boiling over or overcooking.
Cooks simmer for dishes that need long, gentle cooking, such as soups, stocks, stews, sauces, and beans, where slow heat melds flavors and tenderizes tough ingredients. Watch for a lazy stream of small bubbles rather than a churning surface, and adjust the burner to hold it there. If a recipe says to bring something to a boil then reduce to a simmer, that first boil gets it hot fast, after which the low simmer does the real work without boiling over or overcooking.