In this post, we will assess another cooking method known as simmering. We will want to determine what this cooking method entails; how different it is from almost similar cooking methods such as boiling and poaching as well as foods to cook using this method.
What Is Simmering?
Simmering is a moist heat cooking technique wherein the water remains under the boiling point. Essentially, a food simmers at temperatures ranging between 80°C – 96°C. When water simmers, small bubbles rise from the bottom of the cooking pot to the surface of the liquid. Food can be simmered in various liquids including wines, water etc.
Various foods comprising vegetables, meat, fish, grains and spaghetti can be cooked using the simmering method. You can add seasoning to cook with the food. The food is to be fully immersed in the liquid and allowed to cook slowly to allow for flavour to seep through and all ingredients to cook.
The cooking periods for different foods typically varies. Tough and large cuts of meat take longer to cook than more tender meat. Also, vegetables tend to simmer for shorter durations.
Food should be left uncovered to cook at required temperatures. Covering with lead can cause steaming or boiling to occur and as such it will not be simmering anymore.
Food is well-simmered when tender.
Comparison With Other Almost Similar Cooking Methods
Unlike boiling, simmering is a milder cooking technique that cooks at reduced temperatures. Simmering cooks at temperatures lower than 100°C while boiling occurs at 100 °C. Simmering takes longer durations to cook food whereas food cooked through boiling cooks at a more rapid rate.
In most cases, a food to be simmered or poached, is first boiled and then temperatures are lowered for it to cook properly until tender. Both poaching and simmering require a liquid to cook, normally water. Once the water has boiled; its temperatures are reduced in simmering to a point you can still observe some bubbles on surface of water. However, with poaching cooking method, temperatures of water are reduced further such that bubbles are not observable, but water is still hot.
Effects Of Simmering On Nutritional Value
Generally, the simmering method leads to nutrient loss. Though, consuming a particular dish with liquid used in simmering enables you to minimize nutrient losses.
Simmering involves cooking under low temperatures than those of boiling. It is used to cook various foods including grains, vegetables and meat. Food should be left uncovered when simmering and spices and other ingredients can also be included.