Simmer
Wet heat
Cooking in water, stock, or steam. Mutes acidity and pungency. Tends toward tender textures.
01At a glance
CategoryWet heat
Taste impact↓ Sour, Heat
TextureTender
02How to do it
- 1Bring the liquid to a boil, then lower the heat until bubbles barely break the surface.
- 2Add the food and adjust the heat to hold a gentle, lazy bubble.
- 3Cook low and slow, skimming foam and fat as needed.
- 4Hold the simmer — don't let it return to a hard boil.
03Doneness & pitfalls
Doneness cues
- The liquid moves with small, occasional bubbles, not a rolling churn.
- The food is fork-tender and the flavors have melded.
Common mistakes
- Letting it boil toughens proteins and clouds stocks.
- Too low and it stalls below cooking temperature.
- Not skimming leaves stocks murky and greasy.
04How it shifts taste
Taste multipliers
mutesamplifies
Sweet
—
Sour
0.90×
Salty
—
Bitter
—
Umami
—
Fat
—
Heat
0.85×
05Texture outcomes
Tender9.0