A gentle boil, also known as simmering, occurs at temperatures between approximately 185°F (85°C) and 205°F (96°C), just below the full boiling point of water (212°F or 100°C).
Here's a breakdown:
- Simmering Range: This temperature range allows for gentle cooking without the rapid bubbling associated with a full boil. It's ideal for sauces, stocks, and braising.
- Gentle Simmer (Around 185°F): Characterized by very small bubbles that occasionally rise to the surface.
- Rapid Simmer (Around 205°F): Features more frequent bubble formation, but still distinct from a rolling boil.
- Full Boil (212°F): Vigorous bubbling and steam production.
Using a lower temperature ensures even cooking and prevents scorching or over-reduction, which is why "gentle boil" (simmering) is preferred in many culinary applications.
