Editing Simmering (section)

{{Short description|Cooking technique}}
{{redirect|Simmer|the Hayley Williams song|Simmer (song)|the district of Vienna|Simmering (Vienna)|the subway station|Simmering (Vienna U-Bahn)|a sealing|simmerring}}
[[Image:SopaAlbondigasPot.JPG|thumb|right|250px|Meatball soup simmering on a stove]]

'''Simmering''' is a [[Cooking|food preparation]] technique by which [[food]]s are cooked in hot liquids kept just below the [[boiling point]] of [[water]]<ref>[http://culinaryarts.about.com/od/glossary/g/simmer.htm Simmer definition] from [http://culinaryarts.about.com/ About.com - Culinary arts]. Retrieved May 2009.</ref> (lower than {{cvt|100|°C|disp=or}}) and above [[Poaching (cooking)|poaching]] [[temperature]] (higher than {{cvt|71–80|°C|disp=or}}). To create a steady simmer, a liquid is brought to a boil, then its heat source is reduced to a lower, constant intensity (smaller flame on a gas stove, lower temperature on an induction/electric stove). Visually a liquid will show a little movement without approaching a rolling boil.