A simmer is a gentle boil. It's how soups, sauces, and stews cook through without turning tough or cloudy. Master the difference between a simmer and a boil and most one-pot meals get easier.
Low, slow heat melds flavors and keeps lean proteins tender — perfect for warming the prepared soups in your bag or building a one-pot dinner.
Bring your liquid up to a boil first, then turn the heat down to low or medium-low.
Adjust until you see small bubbles rising gently every couple of seconds, not a violent churn.
Partly cover and let it cook, stirring occasionally so nothing sticks to the bottom.
Taste and adjust seasoning near the end, once flavors have had time to meld.
Our registered dietitians help you turn good food into a plan for your health — personalized to your conditions, your goals, and what you actually like to eat. Most people pay $0 with insurance, and we verify your coverage before your first visit.