Cooking is both an art and science that involves intricate knowledge of ingredients and a mastery over the tools used to turn those ingredients into delectable meals. One such tool is the humble stove—a cornerstone of culinary creation. Knowing how to regulate the stove’s temperature is crucial to preparing dishes that are cooked to perfection. In the culinary world, terms like simmering, boiling, sautéing, and searing are common parlance. But what’s often confusing for many home cooks is the difference between the setting labels “low” and “simmer.” Is simmering actually lower than keeping the stove on a low setting? Let’s heat up this discussion and dive into the details.
Defining Simmering and the Low Setting
Before juxtaposing simmering with the low setting, it’s essential to define what each term signifies in the context of cooking.
What Is Simmering?
Simmering refers to a specific temperature range in the cooking process where the liquid is just hot enough to be gently bubbling – usually identified by small bubbles breaking the surface of the liquid intermittently, not aggressively. It generally occurs at temperatures between 185°F (85°C) and 205°F (96°C), just below the boiling point.
Understanding the Low Setting
The low setting on a stove is not as precisely defined as simmering since it can vary based on the stove’s make, model, and even the type of pot used. It is simply one of the settings on the dial that dictates the flame or electric coil’s heat output. Low heat is typically used for gentle cooking or to keep food warm without further cooking it.
Guiding the Cook: Comparing Simmering and Low Heat
Now that the foundations are set, let’s compare the two more closely to understand their application in cooking.
Simmering vs. Low Heat: Quantitative Differences
Simmering and low heat are often mentioned in the same breath because both involve cooking at relatively low temperatures. However, they are not always the same. Simmering—as defined by its more rigorous temperature range—falls into the low end of the heating spectrum but denotes a specific level of heat that causes the liquid to exhibit a certain behavior (light bubbling). The low setting is more about the heat source’s output and doesn’t denote a particular temperature as simmering does.
Qualitative Differences in Results
The qualitative differences come into play based on what you are trying to achieve. Simmering is often used in cooking stews, soups, and sauces where the goal is to slowly coax out flavors without evaporating too much liquid or breaking delicate ingredients. On the other hand, low heat may be employed for tasks that require minimal heat like melting chocolate, where even a simmer could result in burning.
Utilizing the Correct Temperature for Different Cooking Methods
Having understood what simmer and low mean in culinary terms, the functionality of these settings for different cooking methods becomes apparent.
Cooking Proteins: Simmer vs. Low Heat
When cooking proteins like meats or eggs, simmering is the preferred method for keeping them tender, especially for dishes like poached eggs or braised meats. The low setting might be insufficient to maintain the simmer needed.
Preparing Soups and Stocks
Preparing soups and stocks typically demands a consistent simmer. This ensures the flavors meld optimally, and the ingredients cook evenly without agitation which can make stocks cloudy.
Perfecting Sauces
For sauces, a pinpoint simmer helps to thicken them to the right consistency, while low heat may not provide the necessary temperature to achieve the desired thickness.
Chocolate and Sensitive Ingredients
Chocolates and other sensitive ingredients that can scorch or separate under too much heat fare better on low heat settings.
Adjusting Heat Settings on Different Stoves
When using gas stoves which offer instant heat adjustments, the distinction between simmer and low can be observed by the flame size. Electric stoves, on the other hand, take time to adjust heat levels and may require switching between settings to maintain a constant temperature.
Gas Stove: Instant Flame Control
On a gas stove, you can visibly see the flame size reduce when turning the knob from medium to low. To achieve a simmer, you might need to fine-tune the knob just above the low setting to maintain the light bubbles.
Electric Stove: Gradual Adjustment
Electric stoves require a bit of guesswork to simmer because the coil’s residual heat can keep liquid temperatures rising even after the setting is reduced. It’s a dance of adjustment to find and maintain that gentle simmer.
Charting the Heat
For a clearer understanding, let’s map out a typical heat output spectrum you might find on stoves to illustrate where simmer and low settings generally fall:
| Heat Setting | Description | Typical Use |
|————–|————-|————-|
| High | Rapid Boiling | Cooking pasta, searing meat |
| Medium-High | Boiling & Frying | Frying foods, boiling liquids quickly |
| Medium | Steady Boiling | General cooking, reducing sauces |
| Medium-Low | Gentle Boiling | Simmering stews, thicker soups |
| **Low** | **Minimal Bubbles** | **Melting chocolate, warming food** |
| **Simmer** | **Occasional Bubbles** | **Soups, braises, sauces** |
(Note: **Bold** entries represent the focus of this topic)
As visible from the chart, the simmer setting/flame is not necessarily lower than the low setting on every stove as it is defined by the behavior of the liquid (gentle bubbling) rather than the heat output from the stove. Some stoves may even have separate settings for simmer and low, where simmer maintains that low bubble and low is just above the stove’s minimum heat output.
Practical Tips for Mastering Heat Settings
Accurate cooking is a result of practice, intuition, and a little bit of science. The following will help bridge the gap between theory and practice:
1. Invest in a Kitchen Thermometer: To accurately gauge the temperature of your liquid, a thermometer is indispensable.
2. Get to Know Your Stove: Each stove has its quirks, and it pays to spend time understanding how the settings translate to heat output.
3. Adjust as You Go: Don’t be afraid to adjust the heat as you cook; it’s the best way to learn the subtleties of your stove and cooking.
Embracing the Subtleties of Cooking Temperatures
By now, you should have a thorough understanding that while simmering and setting your stove to low might have similarities, they service different needs in culinary applications. Whether it’s the delicate simmer needed to perfect a stew or the minimal heat to melt chocolate, mastering the use of these settings can transform your cooking from average to exceptional. Remember, cooking at its essence is a sensory experience; it’s about the sights, sounds, and of course, the bubbles or lack thereof. With your newfound knowledge and a discerning eye, your dishes can reach new heights of gastronomic delight.
Frequently Asked Questions
What is lower simmer or low?
The term “lower simmer” or “low” refers to a cooking technique in which the heat is set to a low temperature, creating a gentle simmer. It is often used when you want to cook food slowly and gently without boiling or burning it.
Is a simmer a low boil?
No, a simmer is not a low boil. While both techniques involve cooking food in liquid, there are differences between them. Simmering refers to cooking food gently just below the boiling point, typically around 180°F to 205°F (82°C to 96°C). In contrast, a low boil refers to a state where the liquid is bubbling more vigorously and closer to the boiling point, around 209°F to 212°F (98°C to 100°C).
What number on a stove is simmer?
The exact number on a stove for simmering may vary depending on the stove model and design. However, as a general guideline, simmering is usually done on the low to medium-low heat setting. On many stoves, this is typically around the “2” to “3” setting on a dial that goes up from “1” to “10”.
When you simmer, do you lower the heat?
Yes, when you simmer, you lower the heat to maintain a gentle simmer. After bringing the liquid to a boil, you reduce the heat so that it continues to simmer. By lowering the heat, you avoid cooking the food too quickly or subjecting it to high temperatures, allowing it to cook slowly and evenly.
Can you simmer on high heat?
No, simmering is typically done on low to medium-low heat settings. High heat is not suitable for simmering because it can cause the liquid to boil rapidly and the food to cook too quickly or unevenly. Simmering requires a gentle heat to maintain a consistent low-level bubbling.
What are the benefits of simmering?
Simmering offers several benefits in cooking. It allows flavors to meld together as the ingredients cook slowly, resulting in more depth and complexity in the final dish. Simmering also helps tenderize tougher cuts of meat, softening them and enhancing their taste and texture. Additionally, simmering can be an energy-efficient cooking method when compared to boiling or using high heat.
How long should you simmer food?
The cooking time for simmering food varies depending on the specific recipe, ingredients, and desired outcome. Some dishes may require only 20-30 minutes of simmering, while others may simmer for several hours to develop rich and complex flavors. It’s important to follow the recipe guidelines and periodically check the food to ensure it is cooked to the desired level of tenderness.
What types of dishes are commonly simmered?
Many types of dishes benefit from the simmering method. Common examples include soups, stews, sauces, braises, curries, and stocks. Simmering is particularly useful when cooking dishes with tough ingredients, such as meats, legumes, or root vegetables, as it helps to break them down and infuse them with flavors.
Can you simmer without a lid?
Yes, simmering can be done both with and without a lid, depending on the recipe and desired outcome. Using a lid during simmering helps retain moisture and can help foods cook more evenly and quickly. However, if you want to reduce the liquid and thicken the sauce or concentrate flavors, simmering without a lid allows for evaporation.
How can you adjust the simmering temperature?
To adjust the simmering temperature, you can manipulate the heat source. If you need to increase the heat slightly, turn the dial or knob to a slightly higher setting. Conversely, if you need to lower the heat, decrease the setting to a slightly lower temperature. It’s essential to make small adjustments and allow the heat to stabilize before assessing the simmering level.