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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.
Read the recipe first. Note where it states that the food must be simmered. Usually the recipe will suggest one of two ways to reach a point of simmering: 1  The first being that the liquid for the dish reaches boiling point first, and then is reduced to a simmer (so you need to turn it down);asically, simmering occurs at 94-96ÂºC/200-205ÂºF, which is just under boiling point (100ÂºC/212ÂºF average sea level). If you have a cooking thermometer, test it out to get a feel for how the cooking liquid appears at different temperatures.