Simmering is a cooking technique where food is cooked in liquid at a temperature just below boiling. This method typically occurs between 180°F to 205°F (82°C to 96°C). Simmering allows flavors to meld and ingredients to cook evenly without the vigorous movement of boiling, making it ideal for soups, stews, and sauces. During simmering, small bubbles gently rise to the surface, creating a calm and steady heat. This technique is often used for dishes that require longer cooking times, such as stews or braises, as it helps tenderize tougher cuts of meat and enhances the overall flavor of the dish.