Take the 2-minute tour ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

From what I understand, a "simmer" is when you start getting small air bubbles floating up, but only one air bubble breaks through the liquid's surface every 2 seconds.

So then what is a "lively simmer" as I've seen in many recipes?

share|improve this question

1 Answer 1

up vote 2 down vote accepted

If I were to guess, it would be that the ones that call for a lively simmer are sauces, soups, or other thicker liquids. The lively simmer in that case would refer something close to a light boil. For instance, tomato sauce simmers even when you have it on low, but if you were to cut the temperature up to a medium low, it would bubble much more actively and to me would be considered a lively simmer.

share|improve this answer
    
By bubble more actively, you mean air bubbles breaking the surface of the water? –  geofflee Feb 10 at 23:21
    
yes, in a light simmer you will one have like one maybe two bubbles come up per second, and in a lively simmer you would probably see like 3-6 bubbles per second come up, of course this is with thicker liquids it would be more if it were a thin liquid, and the numbers i referenced would be in a tomato sauce, or similar. –  thatdude38 Feb 11 at 5:33

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.