Simmering is a cooking technique where food is cooked in hot liquids kept just below the boiling point of water. The appropriate temperature for simmering is a topic of debate among chefs, but it is generally agreed that simmering occurs at a temperature range of around 180°F to 205°F (82°C to 96°C) . This temperature range ensures that the liquid remains hot enough to cook the food but not boiling, which would cause the food to become tough or overcooked.

There are different ways to determine the simmer temperature, such as using a thermometer or observing the liquid in the skillet. When heating the skillet, the liquid will start to show small bubbles forming on the surface. These bubbles should be smaller and less vigorous than those of a rolling boil. This visual cue indicates that the liquid is simmering and can help you gauge the appropriate temperature.

Factors such as the size of the skillet, the thickness of the liquid, and the ingredients being simmered can all affect the simmering process. Adjustments may be necessary to maintain the desired simmer throughout the cooking time. It is essential to be mindful of these factors and make adjustments as necessary to achieve and maintain the ideal simmer temperature.