How does simmering differ from boiling?

Simmering occurs just below the boiling point, typically between 185°F and 205°F (85°C to 96°C). This controlled cooking method involves gentle bubbles rising to the surface, allowing food to cook evenly without the aggressive movement of liquid seen in boiling. This makes simmering an ideal technique for dishes that require longer cooking times or delicate ingredients, such as sauces, stews, or braised meats. By keeping the temperature lower than boiling, simmering helps retain the texture and flavor of the food better than boiling would, making it a preferred method for certain recipes where precision is key.