Simmering

Technique Type: Heat

Simmering is a food preparation technique in which foods are cooked in hot liquids kept at or just below the boiling point of water (which is 100?C or 212?F at average sea level air pressure), but higher than poaching temperature. To keep a pot simmering, one brings it to a boil and then reduces the heat to a point where the formation of steam bubbles has all but ceased, typically a water temperature of about 94?C (200?F).

Source: http://en.wikipedia.org/wiki/Simmering