What are the advantages and disadvantages of simmering food?

When foods are cooked in a pan with a well-fitting lid at temperature just below the boiling point (82-99°C) congregates of the liquid in which they are immersed, the process is known as simmering. It is a useful method when foods have to be cooked for a long time to make it tender as in the case of cheaper cuts of meat, fish cooking, custards, kheer, vegetables, and carrot halwa. This method is also employed in making soups.

Advantages of Simmering

1. Food gets cooked thoroughly.
2. Scorching or burning is prevented.
3. Losses due to leaching are minimum.

Disadvantages of Simmering

1. There is loss of heat sensitive nutrients, due to long period of cooking.
2. It takes more time and more fuel is required.