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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.
If the liquid is not being stirred, a liquid that appears to be simmering may have reached its boiling point near the heat source, causing vapor bubbles to form, but may not have reached its boiling point distal to the heat source. Thus the average temperature of the liquid may be below the boiling point.