simmer cooking definition
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Simmering Meatball Soup simmering on a stove. Simmering is a food preparation technique in which foods are cooked in hot liquids kept just below the boiling point of water (which is 100 °C or 212 °F at average sea level air pressure), but higher than poaching temperature.eatball Soup simmering on a stove. Simmering is a food preparation technique in which foods are cooked in hot liquids kept just below the boiling point of water (which is 100 °C or 212 °F at average sea level air pressure), but higher than poaching temperature.
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Boiling Boiling water in a sealed cooking pot. Boiling is the rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point, the temperature at which the vapour pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmosphere. The higher the pressure the higher the boiling point.
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Definitions &Translations Webster Dictionary(0.00 / 0 votes)Rate this definition: 1  Simmer(verb) to boil gently, or with a gentle hissing; to begin to boil. 2  Simmer(verb) to cause to boil gently; to cook in liquid heated almost or just to the boiling point.
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What is Broiling? Broiling is a cooking process which involves the use of very high heat for a short period of time. In addition to producing food quickly, broiling is also used for low fat cooking. As a general rule of thumb, thinner cuts of meat are more suitable for broiling, to ensure that the meat is cooked all the way through.Meat, poultry, vegetables, and seafood can all be broiled. There are two different types of broiling.One involves cooking the food in an oven which is set to a “broil” setting. The other is called pan broiling, and it takes places on the stovetop using dry, high heat.n addition to producing food quickly, broiling is also used for low fat cooking. As a general rule of thumb, thinner cuts of meat are more suitable for broiling, to ensure that the meat is cooked all the way through. Meat, poultry, vegetables, and seafood can all be broiled.
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- sim•mer. 1. to cook just at or below the boiling point. 2. to be in a state of subdued or restrained activity, development, excitement, anger, etc. 3. to keep (liquid) in a state approaching boiling. 4. to cook in a liquid kept just at or below the boiling point. 5. simmer down, a. to become calm or quiet.im•mer. 1. to cook just at or below the boiling point. 2. to be in a state of subdued or restrained activity, development, excitement, anger, etc. 3. to keep (liquid) in a state approaching boiling. 4. to cook in a liquid kept just at or below the boiling point. 5. simmer down, a. to become calm or quiet.
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- A vigorous simmer/gentle boil is indicated by more constant small bubbles breaking the surface of the liquid, with frequent wisps of steam, and by larger bubbles beginning to rise. vigorous simmer/gentle boil is indicated by more constant small bubbles breaking the surface of the liquid, with frequent wisps of steam, and by larger bubbles beginning to rise.
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Dictionary of Cooking Terms From the Italian to the tooth.. Bake: To cook food in an oven, surrounded with dry heat; called roasting when applied to meat or poultry. Baking powder: A combination of baking soda, an acid such as cream of tartar, and a starch or flour (moisture absorber).hred: To cut food into narrow strips with a knife or a grater. Simmer: To cook in liquid just below the boiling point; bubbles form but do not burst on the surface of the liquid. Skim: To remove surface foam or fat from a liquid.
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Boiling Boiling is the method of cooking food in boiling water or other water-based liquids such as stock or milk. Simmering is gentle boiling, while in poaching the cooking liquid moves but scarcely bubbles.
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What does âbring to a simmerâ mean? To simmer is to heat to a temperature point just off boiling, generally acknowledged as somewhere around 95 degrees C or something like 195 degrees F.. - This statement is generally true. As noted above, if vapor bubbles are forming in a liquid, at least part of it is at its boiling point.
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Simmering 101 To fully appreciate simmering, the entire journey should be reviewed. Poaching, simmering, and boiling are all means of cooking foods in hot liquid. In all three methods the food is cooked via conduction, (from contact with the water molecules) and convection (from the movement of the water molecules).ecause water is denser than air, foods will cook faster in hot water than in an oven. Poaching, simmering, and boiling are distinguished by the temperature of the fluid medium. Poaching is performed at 160 to 185 degrees. Simmering lies between 185 and that elusive concept known as a full boil.
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- Read the recipe first. Note where it states that the food must be simmered. Usually the recipe will suggest one of two ways to reach a point of simmering: 1  The first being that the liquid for the dish reaches boiling point first, and then is reduced to a simmer (so you need to turn it down);
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Broiling Broiling. Broiling is a fast method for cooking tender cuts of meats, poultry, ham and fish. The broiler compartment is located beneath the oven. Pull the entire broiler compartment forward to the stop position. The broiler compartment door folds down to allow for easy removal of the broiler pan for turning foods.
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- Definition:Boiling is the cooking of foods in a liquid either at or brought to boiling point.Although boiling appears to be a simple method of cookery care must be taken to prepare, time and finish the items.Complex sauces and soups are the result of boiling.efinition:Boiling is the cooking of foods in a liquid either at or brought to boiling point.Although boiling appears to be a simple method of cookery care must be taken to prepare, time and finish the items.
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Cooking Class: Boiling and Simmering To avoid this, put the pot to one side of the flame, or use a device called a flame tamer or heat diffuser (or sometimes called a simmer ring) to absorb some of the stove's heat. Simmering liquid. Food is usually simmered in flavored liquid, such as broth/stock or wine, but sometimes water is used.As a general rule, add meat to cold liquid, and bring it up to a simmer. If you add uncooked meat to already-simmering broth, the meat immediately releases proteins that cloud the broth.o avoid this, put the pot to one side of the flame, or use a device called a flame tamer or heat diffuser (or sometimes called a simmer ring) to absorb some of the stove's heat. Simmering liquid. Food is usually simmered in flavored liquid, such as broth/stock or wine, but sometimes water is used.
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Boiling Ham Boiling is a good method to use when cooking dry-cured country hams. Cooking by this method provides a lot of flavor because it draws additional flavor from the meat itself and the bones as the ham cooks.ecipeTips. Boiling (or simmering) ham is a moist heat method of cooking. It is also a healthy method of cooking ham because no fat is added during the cooking process. It retains the flavor, tenderness, and moisture through a gentle simmering process.
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Simmering 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).o 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).
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What does âbring to a simmerâ mean? Colloquially, simmer means to maintain a liquid at a temperature where relatively few, small vapor bubbles form, while boil means to maintain a liquid at a temperature where relatively many, large vapor bubbles form.
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Dictionary of Cooking Terms Grease: To rub the interior surface of a cooking dish or pan with shortening, oil, or butter to prevent food from sticking to it. Grill: To cook food on a rack under or over direct heat, as on a barbecue or in a broiler.Grind: To reduce food to tiny particles using a grinder or a food processor.hred: To cut food into narrow strips with a knife or a grater. Simmer: To cook in liquid just below the boiling point; bubbles form but do not burst on the surface of the liquid. Skim: To remove surface foam or fat from a liquid.
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simmer down Become calm after anger or excitement, as in Simmer down, Mary; I'm sure he'll make it up to you, or I haven't time to look at your report now, but I will when things have simmered down a bit . This idiom derives from simmer in the sense of cook at low heat, below the boiling point. [Second half of 1800s]
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- Confidence votes 550. Braising is a cooking method where the food is first seared (browned in a pan at a high temperature) and then simmered with a small amount of liquid in a closed pot.
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- RENDER: To make solid fat into liquid by melting it slowly. ROAST: To cook by dry heat in an oven. SAUTE: To cook and/or brown food in a small amount of hot fat. SCALD: To bring to a temperature just below the boiling point. SCALLOP: To bake a food, usually in a casserole, with sauce or other liquid.
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- It may ask you to bring the liquid of a dish to a simmer, which means to slowly bring the liquid to just below boiling point over low heat. The other common direction is to bring the liquid of a dish to the boiling point first, and then reduce it to a simmer.
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- 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) at sea level. 1 In food preparation.
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Cooking Class: Boiling and Simmering A cooking method gentler than boiling, simmering refers to cooking food in liquid (or cooking just the liquid itself) at a temperature slightly below the boiling point―around 180 to 190 degrees. It's trickier than boiling because it requires careful regulation of the temperature so that the surface of the liquid shimmers with a bubble coming up every few seconds.
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simmer simmer - temperature just below the boiling point; the stew remained at a simmer for hours. 1  temperature - the degree of hotness or coldness of a body or environment (corresponding to its molecular activity)
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Boil Another term associated with boiling is parboil which is the cookng of food in boiling water for only a short amount of time to retain the color, to help preserve the nutrients and to firm various foods, such as vegetables.owever, if further cooking is to occur immediately thereafter to the food just boiled, a cold bath is not necessary. This process may also be referred to as parcooking or parblanching. For years there have been theories about boiling water that have been handed down from generation to generation.