simmering
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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.
Excerpted from Wikipedia’s “simmering” article, available under the CC BY-SA 4.0 licence.