Simmering water typically reaches what temperature?

Simmering water typically reaches a temperature range of 185 to 205°F. This is significant because simmering is a cooking technique where the liquid is heated just below its boiling point. At this temperature range, small bubbles form and rise to the surface of the water without the vigorous bubbling associated with boiling, which occurs at 212°F at sea level.

This method is particularly useful for cooking delicate foods such as soups, stews, and sauces, where maintaining a gentle heat allows for flavors to meld without the risk of overcooking or breaking apart the ingredients. Understanding the properties of simmering can help in achieving the desired outcomes in various recipes as it provides a controlled environment for cooking.

The choice specifying 212°F refers to boiling water, which is characterized by large bubbles and rapid movement. The other option suggesting a temperature range of 450 to 475°F is not applicable to water, as those temperatures exceed the boiling point and relate more to temperatures for frying or baking, rather than simmering. Thus, the choice indicating 185 to 205°F accurately captures the essence of simmering practices in culinary applications.