Ever wondered why some recipes call for boiling while others suggest simmering? Let’s demystify these techniques!

Let’s start with breaking down the two

To boil is to bring a liquid up to a temperature where it bubbles and changes to a gas. Think of a kettle when it bubbles and steams

So a simmer? That is gentler. The liquid may still bubble but they are less rapid, the steam is gentle and is less than a boil

So how do you know when to use each technique?

A boil is used for cooking ingredients in a liquid – for example you boil water to cook pasta, eggs and vegetables for a short period of time.

You may also bring liquids to a boil to ensure it has reached a food safe temperature. An example of this may be after you have cooked and blended a soup you may bring it to a boil to ensure the heat has killed any potential bacteria in it before storing or freezing.

A simmer is used for a longer cook – you may simmer curries, soups and sauces to allow flavours to develop, ingredients to soften and liquids to reduce to the right consistency.

So where can you go wrong and why does it matter?

Boiling

• Your water isn’t actually at a rapid boil leading to ingredients to not cook evenly or absorb too much water before cooking resulting in soggy ingredients
• You let the liquid boil too long leading to not enough liquid in the pot to cook with or you may reduce the volume of liquid causing it to become too salty or too intense in flavour as the liquid evaporates
• Your pot is too small to allow the liquid to boil safely resulting in it overflow
• Your pot is too small for the ingredients you are cooking resulting in overcrowding and in turn uneven cooking

Simmering

• The temperature is too high causing it to burn or cook too fast
• Inconsistent temperature causing hot spots and uneven cooking of your dish
• Lid on or off this may raise or lower the overall temperature of your dish and in turn cause too much or too little liquid to evaporate depending on what you want to achieve
• Not skimming the surface resulting in a soup or stock that is cloudy

And how do you fix it?

Boiling

• Make sure you can see the water bubbling and steaming before you add the ingredients in to cook
• Use a timer if you have trouble keeping an eye on items when cooking
• Make sure you use the right size pot for your recipe – with boiling you can always go bigger

Simmering

• Get to know your stove and which one is able to maintain a low temperature with your pots and pans
• Use a heavy based saucepan where possible to allow for even distribution of heat in your cooking
• Check your recipe to see if you need to use your lid or not to create the desired outcome
• Use a ladle for to skim any foam or scum off the liquid and dispose of it

Need some recipe inspiration to master these techniques? Check out these links below

• Perfectly cooked pasta
• Boiled eggs: Your how to guide
• Simple lentil soup
• Classic chicken soup

Need a recap of the techniques?

Boiling vs. Simmering

Boiling

• Cooking food in rapidly bubbling water at 212°F (100°C).
• Used for cooking pasta, potatoes, and blanching vegetables.
• Rapid movement; food is vigorously agitated.
• Pasta, rice, potatoes, vegetables.
• Typically shorter, cooking food quickly.

Simmering

• Cooking food gently in water just below boiling, around 185-205°F (85-96°C).
• Ideal for soups, stews, and sauces where gradual cooking is needed.
• Gentle movement; small bubbles periodically rise to the surface.
• Soups, stews, sauces, poaching eggs.
• Longer, allowing flavours to develop and meld.

Want to master these techniques? Join our beginner cooking class and learn hands-on from our expert chefs!