Highlights
1. Simmer and boil are two similar cooking methods that require heating a recipe or water in a pan over a flame, but there are subtle differences between them.
2. Simmering takes place at a temperature range below the boiling point of water (185-205 degrees Fahrenheit) and is ideal for cooking tougher cuts of meat and other foods that require longer cooking times.
3. Boiling requires bringing the liquid to its boiling point (212 degrees Fahrenheit) and is characterized by the churning and vigorous bubbles on the surface. Boiling is commonly used for cooking green vegetables and can be done with a covered lid.
Introduction
Simmer vs Boil
Simmer and boil are two cooking methods that are often confused with each other. While both involve heating a recipe or water in a pan over a flame, there are subtle differences between the two. In this article, we will highlight these differences to help clear up any confusion.
Simmer
Simmer is a cooking method that involves heating liquids below the boiling point of water. The temperature range for simmer is between 185-205 degrees Fahrenheit. This lower temperature is ideal for recipes that require slower cooking, such as tougher cuts of meat. During simmering, small bubbles rise to the top of the liquid, but they are not very fast or vigorous. It is important not to cover the recipe with a lid while simmering, as this can cause the temperature to rise above the simmer range and result in boiling.
Boil
Boiling, on the other hand, is a cooking method that requires bringing liquids to their boiling point. At this point, bubbles of oxygen break and reach the surface of the liquid. Boiling occurs at a temperature of 212 degrees Fahrenheit. This high temperature is ideal for quickly cooking green vegetables. For boiling, you can cover the recipe with a lid without worrying about the temperature increasing beyond 212 degrees Fahrenheit, even if the lid is left on for some time.
Summary
In summary, simmer and boil are variations of the same cooking procedure. Simmer keeps the temperature below the boiling point of water, making it ideal for tougher meats and longer cooking times. Boiling, on the other hand, involves bringing liquids to their boiling point and is suitable for quickly cooking certain vegetables.
