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Nutrition Q & A

Are Simmering and Braising the Same Thing?

Recipes often use instructions like simmer or braise without any further explanation. Both culinary terms refer to moist-heating cooking methods that use water or water-based liquids such as broth to cook foods.

Simmering is cooking food in a hot liquid that is bubbling but not boiling. Braising is cooking food either barely covered by liquid or submerged in liquid at temperature below boiling in a covered pot.

A basic, standard cookbook will often provide definitions and more detailed instructions.

To access a list of cookbooks by Academy of Nutrition and Dietetics members, visit www.eatright.org/gnrl.