simmer, to



  • To keep a liquid at a temperature just below boiling point around 95 to 97°C for pure water, but around 87°C for meat. The heat input necessary to maintain this temperature with a heat source under the pan will cause slight movement of the surface of the liquid but no evolution of steam bubbles. The lower temperature is best for extracting the maximum flavour from meat, bones and vegetables as in making stock, but speed of extraction is increased with temperature.