While recipes often call for foods to be brought to the boiling pointΓÇöthat is, in liquid which has reached 212┬░FΓÇöor to be plunged into boiling water, they hardly ever demand boiling for a protracted period. Even "boiled" eggs are really simmered. Immersing food in simmering liquid ranks as one of the most important methods of cooking with moist heat. This technique gently cooks fragile foods and tenderizes tough ones.
Certain foods, of course, are truly boiled. Be sure to use enough water: adding foods to boiling water has the effect of reducing the water temperature and stopping the boil, unless the quantity of water is at least three times that of the food, which is exactly the proportions you need for boiling pasta, vegetables, and rice and other grains in some preparations. When boiling, the pan is always left uncovered.
A true simmer is the point at which bubbles rise gently and barely break the surface of the liquidΓÇöthe best temperature for cooking soups, stews, and braises. The French say a simmer makes the pot smile. Some cookbook authors use the word simmer to indicate a gentle boil, while others mean liquid that barely bubbles.
