Simmer is a cooking technique in which food is cooked gently in liquid over low heat, maintaining a temperature just below boiling point.
The liquid should be heated until it starts to bubble slightly, then the heat should be reduced so that the liquid is just barely bubbling. T
his slow and gentle cooking method is often used for soups, stews, and sauces to allow the flavors to develop and the ingredients to become tender.
Simmering is also useful for reducing liquids, as it allows excess liquid to evaporate while the flavors concentrate.
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