The food lab better home cooking through science ( PDFDrive ) 106
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Quiveringwaterbelow170°F.
Asubsimmerjustbelow195°F.
• Subsimmer: At between 170° and 195°F, the bubbles
from the sides and bottom of the pot begin to rise to the
surface. Usually you’ll see a couple of streams of tiny,
champagne-likebubblesrisingfromthebottomofthepot.
Forthemostpart,however,theliquidisstillrelativelystill.
• Simmer:Atbetween195°and212°F,bubblesbreakthe
surface of the water regularly, and from all points—not
justafewindividualstreams,asinasubsimmer.
• Full boil: At 212°F, bubbles of water vapor escape
extremelyrapidly.Thisisthehottestthatwatercangetat
sealevelwithouttheaidofapressurecooker.
