Simmering food in the oven is an effective and efficient way to cook all kinds of dishes. It’s an especially useful technique for slow-cooking or braising tougher cuts of meat, or for simmering stews, soups, and sauces. But what temperature should you set the oven to in order to achieve the perfect simmer?
What Temperature is Simmer in the Oven?
The temperature at which food simmers depends on what you’re cooking. For most dishes, the temperature should be set to between 200°F and 250°F (93°C and 121°C). At these temperatures, there should be a few bubbles of steam visible on the surface of the liquid, and the liquid should be at a low simmer, not a rolling boil.
How to Simmer Food in the Oven
Simmering food in the oven is a straightforward process. First, preheat the oven to the desired temperature. Then, place the food in an oven-safe dish or pot, and add enough liquid to just cover the food. Cover the dish or pot with a lid or aluminum foil, and then place it in the oven.
If the food is very dense (like a roast) or needs a longer cooking time (like a stew), it may be beneficial to start at a lower temperature first, before raising the oven to the desired simmering temperature. This allows the food to slowly come up to temperature, and also helps to ensure that the food is cooked evenly.
What Temperature for Different Types of Food?
The temperature at which you should simmer food in the oven will depend on what type of food you’re cooking. Here are some guidelines for different types of dishes:
Soups and Stews
Soups and stews should be cooked at a low simmer, between 200°F and 225°F (93°C and 107°C). This low simmer allows the flavors to come out slowly and meld together, without boiling away all of the liquid.
Roasts
Roasts should be cooked at a higher simmer, between 225°F and 250°F (107°C and 121°C). This higher temperature will help to tenderize the tougher cuts of meat, while still keeping the liquid at a slow simmer.
Sauces
Sauces should be cooked at a low simmer, between 200°F and 225°F (93°C and 107°C). This low simmer helps to ensure that the flavors are slowly released, without boiling away the sauce.
Tips for Simmering Food in the Oven
When simmering food in the oven, there are a few tips to keep in mind:
Monitor the Liquid Level
Remember to check the liquid level periodically, as the liquid will evaporate over time. If the liquid starts to get too low, add a bit more to keep the food from drying out.
Vent the Lid or Foil
To prevent too much liquid from evaporating, it’s important to vent the lid or foil. This can be done by simply poking a few holes in the lid or foil, or by lifting one corner slightly. This will allow some of the steam to escape, while still keeping the food covered and simmering.
Add Flavoring Agents
If you want to add more flavor to the dish, try adding some flavorful ingredients like herbs, spices, or aromatics. These can be added either at the beginning of cooking, or during the last 15 minutes of cooking to add a bright, fresh flavor.
Frequently Asked Questions
What Temperature Should You Set the Oven to Simmer Food?
The temperature at which food simmers depends on what you’re cooking. For most dishes, the temperature should be set to between 200°F and 250°F (93°C and 121°C). At these temperatures, there should be a few bubbles of steam visible on the surface of the liquid, and the liquid should be at a low simmer, not a rolling boil.
What is the Difference Between Simmering and Boiling?
Simmering and boiling are both methods of cooking food in liquid. The difference is in the temperature of the liquid: simmering is done at a lower temperature than boiling, usually between 200°F and 250°F (93°C and 121°C). At this temperature, there should only be a few bubbles of steam on the surface of the liquid. Boiling, on the other hand, is done at a higher temperature, usually around 212°F (100°C), and there should be a rolling boil with lots of bubbles on the surface.
Can You Simmer Food on the Stovetop?
Yes, food can be simmered on the stovetop. The same temperature guidelines apply: simmer food at a low temperature, between 200°F and 250°F (93°C and 121°C).
What is the Difference Between Simmering and Braising?
Simmering and braising are both methods of cooking tougher cuts of meat. The difference is in the temperature used: simmering is done at a lower temperature, between 200°F and 250°F (93°C and 121°C). Braising, on the other hand, is done at a higher temperature, usually around 300°F (149°C).
What is the Best Way to Simmer Food in the Oven?
The best way to simmer food in the oven is to preheat the oven to the desired temperature, then place the food in an oven-safe dish or pot, and add enough liquid to just cover the food. Cover the dish or pot with a lid or aluminum foil, and then place it in the oven. Monitor the liquid level periodically, as the liquid will evaporate over time. If the liquid starts to get too low, add a bit more to keep the food from drying out. For added flavor, try adding some herbs, spices, or aromatics.
What Temperature Should You Set the Oven to Braise Food?
To braise food in the oven, the temperature should be set to around 300°F (149°C). At this temperature, the food should be cooked slowly at a low simmer.