How to boil vs simmer (control heat by bubble size)
Boil uses very high heat with big fast bubbles; simmer uses lower heat with small slow bubbles.
To boil, keep the heat very high so the liquid has large, rapidly moving bubbles. To simmer, reduce the heat so bubbles are smaller and move slowly; a common approach is to bring a soup/stew to a boil first, then lower to a simmer.
The short version
- Boil = high heat, big fast bubbles
- Simmer = lower heat, small slow bubbles
- Often boil first, then simmer
What you need
- pot
- stove
How to do it
- 1
For boiling: set heat very high until you see big, fast-moving bubbles.
Watch this step - 2
For simmering: lower the heat until bubbles are small and move slowly.
Watch this step - 3
For soups/stews: bring to a boil first, then reduce heat and simmer for a long cook.
Watch this step
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