simmering

thumb|right|250px|Meatball soup simmering on a stove

Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water (lower than ) and above poaching temperature (higher than ). To create a steady simmer, a liquid is brought to a boil, then its heat source is reduced to a lower, constant intensity (smaller flame on a gas stove, lower temperature on an induction/electric stove). While simmering, a liquid will show a little movement without approaching a rolling boil.