What method involves cooking food slowly in a liquid just below the boiling point?

The method that involves cooking food slowly in a liquid just below the boiling point is simmering. Simmering is characterized by small bubbles that occasionally rise to the surface, in contrast to boiling, where large bubbles vigorously break the surface. This gentler cooking technique allows flavors to meld and tenderizes food without breaking it apart or causing it to become tough, making it ideal for soups, stews, and sauces.

When using the simmering method, the temperature typically ranges from about 185°F to 205°F (85°C to 96°C). This precision in temperature control is essential for achieving the desired cooking results, especially in dishes that require longer cooking times to become flavorful and tender.

In contrast, boiling is a method that uses high heat to cook food quickly, which is not conducive to developing deep, rich flavors or delicate textures. Searing involves quickly browning the surface of food at high temperatures, and frying requires immersion in hot oil, neither of which aligns with the slow and low approach of simmering.