Cooking food below boiling temperature, at 185°F. A liquid simmers when only an occasional bubble shows on the surface. Food must be simmered are meat, fish, poultry and stews. Boiling toughens them.

Cook in liquid on the stove top just below the boiling point while bubbles rise slowly and break just below the surface. Simmering usually is done after reducing heat from a boil.

To cook gently in a liquid over a heat below the boiling point.

To cook food in liquid over gentle heat, just below the boiling point ... more on simmer here

Cook in liquid just below the boiling point. Bubbles do not break surface.

Simmer is just below boiling. Bubbles form on the surface but only a few break.

Detectable leakage from a safety relief valve at a pressure below the popping pressure.

To cook liquid below or just at the boiling point. You can see the bubbles rise to the surface.

cook a liquid just below boiling point so that tiny bubbles form on the bottom or sides of the pan. Usually done after reducing heat from boiling point.

Keep liquid just below the boiling point with very small bubbles barely breaking the surface.

Cook slowly in water over enough heat so that water barely ripples on the surface.

to cook liquids over very low heat.

To cook gently just below the boiling point. If the food starts boiling, the heat is too high and should be reduced.

To cook in a liquid, in which bubbles form slowly and break just below the surface. The temperature usually ranges from 110ºF-130ºF (55° to 60°C).

cook a liquid at a low heat.

temperature just below the boiling point; "the stew remained at a simmer for hours"

boil slowly at low temperature; "simmer the sauce"; "simmering water"

To cook liquid at about 185°, or just below a boil. Tiny bubbles just begin to break the surface.

To cook in liquid at about 185°F (85°C). The liquid may show slight movement or bubbling, but the bubbles tend to form slowly and to break below the surface.

To cook food gently in a liquid at a temperature of 185 degrees or until tiny bubbles just begin to break the surface.

To cook in liquid close to the boiling point (bubbles form slowly and burst before reaching surface).

To cook food in liquid over gentle heat, just below the boiling point, low enough so that tiny bubbles just begin to break the surface.

Keep a liquid at just below boiling point, with small bubbles rising to the surface.

To cook food gently in liquid that bubbles steadily, just below boiling point, so that the food cooks in even heat without breaking up.

To cook in a liquid that is kept just below the boiling point; bubbles form slowly and break below the surface.

After reaching the boiling temperature, the heat is lowered to enable a slow bubbling and cooking of food.

To cook liquid or food in liquid over low heat, below the boiling point. The surface of the liquid will be moving with a few small bubbles.

To cook a liquid (or a food in a liquid) over gentle heat, where tiny bubbles form on the bottom or sides of the pan but do not rise to the surface. Simmering usually is done after reducing heat from the boiling point.

To cook in liquid just below the boiling point; bubbles form slowly and burst before reaching surface.

To cook in liquid at a low temperature. Be sure the liquid does not boil.

To cook in liquid at temperature of approximately 185°F. Bubbles form slowly and break below the surface.

A moist-heat cooking method in which foods are cooked in water or other liquid at a temperature low enough (185 to 210 degrees F.) that the surface of the liquid barely moves.

To cook in liquid just below the boiling point. The surface of the liquid should be barely moving, broken from time to time by slowly rising bubbles.

To stew gently below or just at the boiling point.

To keep a liquid just below boiling point.

To slowly cook a liquid at just below the boiling point.

To cook in water or other liquid that is bubbling gently, about 185 degrees F -200 degrees F.

keeping a liquid just below boiling so the surface is only just moving.

To cook gently in a liquid at a temperature low enough to just barely produce tiny bubbles that break the surface. About 185-195°F.

To cook food in a liquid just below its boiling point.

To cook liquid alone or with other ingredients over low heat. Small bubbles may appear, but liquid should not boil.

When a liquid is just below boiling point, it is simmering.

A method of cooking food in liquid that is kept just below the boiling point.

To cook gently at a temperature below boiling point.

To cook in liquid that is barely at boiling point.

To cook food, usually a soup or stew, over low heat so that it almost, but never quite reaches a boil. Small bubbles will appear on the surface.

To bring a liquid to a temperature just below a boil (204 degrees F.) The surface of a simmering liquid should barely move. Most recipes referring to boiled foods really mean simmered foods.

Cooking food in a liquid at a low enough temperature that small bubble begin to break the surface.

To cook liquid below or just at the boiling point. The bubbles should rise slowly to the surface.

to cook liquid at a temperature just below the boiling point, low enough that tiny bubbles just begin to break beneath the surface around the edge of the pan.

To cook food in liquid, keeping it just below boiling. Simmering is different from boiling since the heated liquid reaches the surface in tiny bubbles.

To cook just below or at the boiling point.