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Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water (lower than 100 °C or 212 °F) and above poaching temperature (higher than 71–80 °C or 160–176 °F). To create a steady simmer, a liquid is brought to a boil, then its heat source is reduced to a lower, constant intensity (smaller…
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| Subject | Predicate | Object | Confidence | Src |
|---|---|---|---|---|
| Simmering | is a | food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water | 0.90 | text |
| Simmering | has method | Food | 0.60 | section |
| Simmering | has method | The | 0.60 | section |
| Simmering | has method | Some | 0.60 | section |
| Simmering | has method | Many | 0.60 | section |
| Simmering | related to Japanese cuisine | In Japanese | 0.60 | section |
| Simmering | related to Jewish cuisine | Shabbat | 0.60 | section |
| Simmering | related to Jewish cuisine | Jewish | 0.60 | section |
| Simmering | related to Jewish cuisine | Friday | 0.60 | section |
| Simmering | related to Jewish cuisine | Saturday | 0.60 | section |
| Simmering | related to Jewish cuisine | Almost | 0.60 | section |
| Simmering | related to Jewish cuisine | Sabbath | 0.60 | section |
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