What’s the Difference Between Simmering and Boiling?

Cooking Method: Boiling and Simmering

What is Moist Heat Cooking?

• The heat conductor is liquid
• Cooking with liquids, such as water, broth, stock, wine, etc.
• Usually for hard ingredients, such as beef shank, beef topside, hard vegetable, etc.
• Moist heat cooking faster than dry heat cooking.

Boiling Method

Read: Difference Between of Sauteing and Stir-Frying Method

Types of Moist Heat Cooking

• Boiling
• Simmering
• Blanching
• Poaching
• Steaming
• Stewing
• Braising
• Pressure Cooking
• Sous Vide

The temperature of Moist Heat Cooking

Read: 2 Types of Poaching Method

Moist Heat Cooking Equipment

• Bamboo Steamer
• Cartouche (parchment paper lid)
• Perforated pan
• Pot
• Sauteuse
• Sautoir
• Thermometer
• Combination oven
• Steamer

Moist Heat Cooking Equipment

Read Method of Cooking,

Moist Heat Cooking: Boiling

What is Boiling?

• A boil occurs when large bubbles come from the bottom of the pot and quickly rise to the surface
• Temperature 100 C
• The amount of liquid used is more than food (completely submerged food)
• Foods are truly "boiled" such as dried beans, grains, eggs, etc.
• The boiling method can use cold or hot water
• Boiling equipment is called boiler or pot

Dishes

• Boiled Potato
• Boiled Egg.
• For blanching vegetables or pasta.

Moist Heat Cooking: Simmering

What is Simmering?

• Simmer is identified by the fine bubbling of liquids constantly on the sides of pots or pans 
• Temperature 85 C - 95 C
• As the tenderizing method
• Simmering helps break down the connective tissue of tougher cuts of meat such as beef pot roast, and lamb shanks
• Suitable for tough meat cuts, sturdy vegetables, legumes, stewing method, stock, sauces, soup, etc.

Dishes

• Stewed Beef
• Lamb Shank
• Beef Pot Roast, 
• Soups, Stock, Sauces, etc.

Boiling vs Simmering

Read: 5 Basic Recipes of French Mother Sauces

Notes:

• Boiling and simmering are different processes, but oftentimes they work together in recipes. You may see a line in the instructions that says, “Bring to a boil, then reduce to simmer.” 
• Simmered food takes much longer to cook than boiled food, but the depth of flavors you’re able to achieve is well worth the extra time
• Maintaining a simmer can require close attention because as heat builds in a pot, a simmer easily can turn to a boil

Share our Links

Sitemap, 

Previous: BBQ & Smoking Method,
Next: Blanching,
Culinary Training Program,
AMAZON Chef's Collection,
PDF Presentation,