What is the definition of the term simmer?

The term "simmer" refers to the cooking technique where food is cooked gently in a liquid that is just below its boiling point. This method typically involves maintaining a temperature where small bubbles form but do not break the surface vigorously, indicating that the liquid is hot but not boiling. Cooking at this lower temperature allows flavors to develop and ingredients to cook through without the agitation that boiling can create, which might result in a loss of texture or flavor in more delicate foods.

The other options describe different cooking techniques: boiling refers to a rapid cooking method at high temperatures, steaming involves cooking food with vapor in a closed environment, and sautéing is a method that uses a small amount of oil over relatively high heat to cook ingredients quickly. Each of these methods has its purpose and desired outcomes in cooking, but they do not align with the gentle and controlled heat characteristic of simmering.