Compare and Contrast: BOIL and SIMMER
Boil
Cooking food in hot
water or broth (212
degrees) until
softened.
The bubbles are
much bigger. The
water moves much
faster.
Simmer
Both
produce
bubbles and
steam. Both
undergo
water
evaporation
Food cooked
slowly in a
shallow amount of
water or broth
until tender. The
bubbles are much
smaller. Much
slower process.