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Cooking Method: Simmering
Simmering is a moist-heat cooking method which cooks food in a liquid. Simmering is used to make stock and broths as well as to cook tough cuts of meat and poultry.
The temperature range for simmering is between 185°F and 205°F, or 85°C and 96°C. At the proper temperature, the simmering liquid moves gently and steadily, while bubbles constantly rise to the surface.
The temperature range for simmering is important because lower temperatures are not hot enough to break down connective tissue in meats. Temperatures above 205°F toughen proteins, making the cooking liquid cloudy, and should be avoided.