Simmering is a gentle, moist heat cooking technique.
To simmer a liquid, it is held at temperature below the boiling point. There should be very little bubbling action, only small bubbles should just break through the surface.
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When simmering ingredients within a liquid such as vegetables or meats, they should be completely submerged in the liquid.
Simmering is especially desirable to prevent foods from breaking up.
It also allows foods to be cooked more slowly, gently and therefore more evenly.
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