What is the cooking temperature typically associated with simmering?

Simmering is a cooking technique characterized by maintaining a temperature where small bubbles gently rise to the surface of the liquid. This temperature typically falls within the range of 92-100 °C (approximately 198-212 °F). At this temperature, food cooks slowly, which allows flavors to meld and develop without the aggressive movement and rapid boiling that occurs at higher temperatures. This method is especially useful for soups, stews, and sauces, as it ensures that ingredients become tender and infused with flavor without the risk of burning or overcooking.

The other temperature ranges provided would not accurately represent simmering. For instance, temperatures below 60 °C are too low for any effective cooking, while 70-80 °C, although close, generally represents the range for poaching rather than simmering. The higher range of 160-180 °C is indicative of frying or roasting, which would be too hot for simmering and could lead to undesirable results, such as toughening proteins or breaking down delicate ingredients.