Editing Simmering (section)

==Methods and equipments==
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 [[Creaming (food)#In cooking (creamed)|creamed]]. The appropriate simmering temperature is a topic of debate among [[chef]]s, with some but not all considering that a simmer is as low as {{cvt|82|°C|disp=or}}.<ref>The Culinary Institute of America (CIA). (2011). ''The Professional Chef, 9E'' (p. 263). Hoboken, NJ: John Wiley & Sons, Inc.</ref>

Some modern [[gas range]]s have a simmering burner, which may be a rear burner, supporting a steady low heat. Many [[electric ranges]] have a simmer setting.

[[Slow cooker]]s are [[countertop]] electrical [[Small appliance|appliances]] used to cook foods at simmering temperature or somewhat lower for hours at a time.<ref>Gisslen, W. (2011). ''Professional Cooking, 7E'' (p. 71). Hoboken, NJ: John Wiley & Sons, Inc.</ref>