Define the term "simmering."

Simmering refers to the technique of cooking food gently in liquid that is maintained just below the boiling point, typically between 180°F and 205°F (82°C to 96°C). This method is characterized by small bubbles rising to the surface without a full, rolling boil. Simmering is often used for soups, stews, and sauces, allowing flavors to develop and ingredients to cook evenly without breaking apart or becoming tough, as could happen at higher temperatures. It is a gentle cooking method that ensures delicate foods, such as fish or vegetables, retain their texture and nutrients while absorbing the flavors of the cooking liquid.