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Simmering

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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By cuisine

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Methods and equipments

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Overview

Methods and equipments

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Map overview Semantic statistics

Simmering

Nodes41
Edges40
Triples23
Avg. degree1.95
Density0.04878
Components1

How this topic connects Entity context

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Simmering

Top relations

related to Jewish cuisine · 11
Simmering → Almost, Ashkenazi Jewish, Friday, Iraqi Jewish, Jewish, Many Shabbat, Sabbath, Saturday, Sepharadi Jewish, Shabbat, Such
related to Persian cuisine · 6
Simmering → Afghanistan, In, Iran, Iranian, Persian, That
has method · 4
Simmering → Food, Many, Some, The
is a · 1
Simmering → food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water
related to Japanese cuisine · 1
Simmering → In Japanese

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Important terminology

food temperature simmered jewish stews lower boil cuisine cooking used dishes simmer heat gas liquid boiling foods water low many

Entity relationships Subject–Predicate–Object triples

SubjectPredicateObjectConfidenceSrc
Simmeringis afood preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water0.90text
Simmeringhas methodFood0.60section
Simmeringhas methodThe0.60section
Simmeringhas methodSome0.60section
Simmeringhas methodMany0.60section
Simmeringrelated to Japanese cuisineIn Japanese0.60section
Simmeringrelated to Jewish cuisineShabbat0.60section
Simmeringrelated to Jewish cuisineJewish0.60section
Simmeringrelated to Jewish cuisineFriday0.60section
Simmeringrelated to Jewish cuisineSaturday0.60section
Simmeringrelated to Jewish cuisineAlmost0.60section
Simmeringrelated to Jewish cuisineSabbath0.60section

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