Experiment with a pot of water if you want to practice first. Try out different heat settings to get a feel for how the cooking liquid appears at different temperatures.
A “slow simmer” is when a couple of tiny bubbles erupt every 1 or 2 seconds. A slow simmer is most often used to slow-cook stocks. A “rapid simmer” happens when larger pockets of small, continuous bubbles erupt at the surface, displaying wisps of steam, with larger bubbles beginning to show. A rapid simmer is sometimes referred to as a gentle boil; it’s mostly used to thicken liquid into sauce. [5] X Research source
Temperatures between 185°F (85°C) and 205°F (96°C) are considered simmering. The range is relatively high because there are different levels of simmering, starting with a slow simmer and going up to a rapid simmer. [6] X Research source
Whenever you introduce new ingredients to simmering liquid, the heat will definitely need to be adjusted. Some liquids and sauces require more frequent stirring than others. Check your recipe for details. Stay at your stove to supervise during this initial stage until you get a feel for how often it needs to be stirred.
The longer you simmer the sauce, the thicker it will become and the more it will “reduce. ”[9] X Research source The most commonly reduced sauces are tomato sauce, Béchamel sauce, balsamic reduction sauce, red wine reduction sauce and most sauces that begin with meat drippings. [10] X Research source White sauces typically aren’t reduced.
It’s best to stay with the sauce at least until a steady simmer is achieved. Avoid turning your back to do something else at this stage. Keep an eye on the sauce.
If it does burn and you don’t notice, you’ll end up stirring charred bits from the bottom of the pan into your sauce. Avoid scraping anything against the bottom of the pan if you’ve burned the sauce. Some sauces need more frequent stirring than others, so stay with your sauce for a while until you get a feel for how much stirring is required. Regulate the heat as needed to maintain the simmer. [12] X Research source
The longer the sauce is simmered, the thicker and more “reduced” it becomes. The flavors become infused and rich. As long as you stir your sauce occasionally and maintain a steady simmer by regulating the temperature, your reduction will go smoothly. [13] X Research source
This approach works best for red meats like beef and lamb. If you’re working from a recipe, make sure to reference those directions frequently.
Use a utensil to move the meat around frequently so that it browns evenly. Remove each batch after browning. Put the browned meat on a clean plate and set it to the side.
You know it’s boiling when bubbles are vigorously breaking on the surface and the liquid is moving and churning in the skillet. [15] X Research source
The liquid should be at the simmering point before you add the meat back to the skillet. Adding the meat to a simmering liquid will help it be as tender as possible.
These basic guidelines are universal to get the simmer process started for most meats. The simmer time depends on the type of meat and what you’re making.
