What is the standard temperature range for simmering liquids?

Simmering is a cooking technique that involves cooking liquids just below their boiling point. The standard temperature range for simmering is typically between 185°F to 205°F (85°C to 96°C). At this range, small bubbles begin to form in the liquid, and the surface may show gentle movement, which allows for even cooking without the aggressive bubbling associated with boiling.

Understanding the simmering range is essential for many culinary techniques, including the preparation of sauces, soups, and braises, as it promotes the release of flavors without the risk of overcooking or breaking down the ingredients too drastically. This precise control over the heat ensures that delicate components, such as proteins in meats or proteins in other dishes, are cooked to optimal tenderness, allowing for layered flavors to develop.