| Basis | Boiling | Simmering |
|---|
| Meaning | Cooking food in a liquid that is kept at its full boiling point | Cooking food in a liquid kept just below the boiling point |
| Temperature | 100°C (for water at sea level) | About 85°C to 96°C |
| Appearance of the liquid | Large, rapid, rolling bubbles break the surface continuously | Only small bubbles rise gently now and then; the surface barely moves |
| Speed | Fast - cooks food quickly | Slow - takes much longer |
| Effect on the food | The strong movement can break delicate food, make meat tough and stringy, and causes greater loss of water-soluble vitamins | The gentle movement keeps the shape intact, makes meat tender, and retains more nutrients and flavour |
| Suitable for | Rice, pasta, potatoes, eggs, hard vegetables | Stocks, soups, stews, curries, milk and tough cuts of meat |
In short - boiling is quick and vigorous, while simmering is slow and gentle. Many dishes are first brought to a boil and then reduced to a simmer so that they cook evenly without breaking up.
