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A cooking method gentler than boiling, simmering refers to cooking food in liquid (or cooking just the liquid itself) at a temperature slightly below the boiling pointâaround 180 to 190 degrees.
1 To simmer is to heat to a temperature point just off boiling, generally acknowledged as somewhere around 95 degrees C or something like 195 degrees F.. - 2  This statement is generally true. 3  As noted above, if vapor bubbles are forming in a liquid, at least part of it is at its boiling point. think that the term is usually used like, eg bring to a boil then simmer for 5 minutes would be, when you boil something you would normally do it on high heat...but after the ingredients are put in the pot, depending on the food you would sometimes keep the fire burning strong boil, or simmer it at low heat.