UKC Forums - Boil vs Simmer

Boil vs Simmer

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JJL 19 Jan 2014

I have two recipes. One asks to "boil vigorously" and the other to "simmer gently". Both specify the same time period and both then drain the contents of the pan.

Given that the temperature is the same in either, is there any difference, or is this a bit of recipe-writer's embellishment?

interdit 19 Jan 2014

In reply to JJL:

> Given that the temperature is the same in either, is there any difference,

To keep a pot simmering, one brings it to a boil and then reduces the heat to a point where the formation of bubbles has all but ceased, typically a water temperature of about 94 °C (200 °F).
http://en.wikipedia.org/wiki/Simmering

The boiling point of water is typically considered to be 100 °C or 212 °F.
http://en.wikipedia.org/wiki/Boiling#In_cooking

Big difference in your cooking results - Especially if the liquid isn't just water.

deepsoup 19 Jan 2014

In reply to interdit:

> Especially if the liquid isn't just water.

Presumably if the water is boiling "vigorously", whatever is in the pot will also be spending a fair bit of time in contact with steam as well as liquid.

OP JJL 19 Jan 2014

In reply to interdit:

Interesting. Just tested with a thermometer.

Less than 1oC difference.

Mountain Llama 20 Jan 2014

In reply to JJL:
what r the recipes?

Simmering to me is a very gentle boil.

Post edited at 09:30

elsewhere 20 Jan 2014

In reply to JJL:
Good question - it would be good to know what a chemist thinks.

Steam at 100C has more energy than water at an identical temperature.

Mountain Llama 20 Jan 2014

In reply to elsewhere: the answer lies in the definition of simmering. If this is a v gentle boil then the temperatures are equal, ie 100 C.

So what is simmering?

Enty 20 Jan 2014

In reply to JJL:

Try simmering some pasta shells and try boiling some pasta shells - see which is ready first.

E

SteveD 20 Jan 2014

In reply to JJL:

It also has an effect on the structure of the food, try the difference with a pasta ricotta. IME with a gentle simmer you get nice little ricotta parcels, with a rolling boil you get soup, with bits of pasta floating in a messy broth.