What does "simmering" refer to in cooking techniques?

Simmering refers to cooking food gently in liquid at a temperature just below boiling. This technique ensures that food cooks slowly and evenly, allowing flavors to meld together without the aggressive agitation of boiling. When simmering, tiny bubbles form and rise to the surface, but the liquid remains quiet, which is ideal for delicate ingredients such as sauces, soups, or stews.

This method helps to preserve the texture and integrity of the ingredients while enhancing their flavors, making it a preferred technique for many recipes. Using the correct temperature for simmering allows for a controlled cooking process that can lead to improved taste and texture in the final dish. In contrast, other cooking techniques mentioned, such as boiling, could lead to overcooked or broken-down ingredients. Soaking food for flavor or cooking without liquid does not align with the simmering process either, further emphasizing why the definition provided in the correct answer is accurate.