What is the key characteristic of simmering as a cooking method?

Simmering is characterized by cooking food in a gently bubbling liquid, typically at a temperature just below the boiling point. This method allows for even cooking and tenderness without the aggressive agitation or high temperatures associated with boiling. Simmering helps to meld flavors and ensures that delicate foods, such as fish or certain vegetables, do not break apart or overcook, which can happen at higher temperatures. This technique is often used for soups, stews, and sauces, where longer cooking times can enhance the dish's overall flavor and texture.

The other options describe different cooking methods: boiling involves cooking at high temperatures, steaming utilizes the steam generated from boiling water, and cooking without any liquid refers to dry cooking methods like roasting or frying, which do not apply to the simmering technique.