Look up: simmer

1. 
   Simmer
   Cooking food in a liquid at just below a boil point so that small bubbles begin to rise the surface.
   Found on http://www.goodcooking.com/basic_ck.htm
   
   
2. 
   Simmer
   To cook liquid below or just at the boiling point. The bubbles should rise slowly to the surface.
   Found on http://www.txbeef.org/dictionary.php3
   
   
3. 
   simmer
   [n] - temperature just below the boiling point 2. [v] - boil slowly at low temperature
   Found on http://www.webdictionary.co.uk/definitio
   
   
4. 
   simmer
   to boil gently with a low, murmuring sound. Category: Domestic economy
   Found on http://www.mijnwoordenboek.nl/definition
   
   
5. 
   Simmer
   Sim'mer intransitive verb [ imperfect & past participle Simmered ; present participle & verbal noun Simmering .] [ Prov. E. also simper ; -- an onomatopoetic word.] To boil gently, or with a gentle hissing; to begin to boil. « I simmer as liquor doth on the fire before it beginneth to boil.» Palsgrave.
   Found on http://www.encyclo.co.uk/webster/S/104
   
   
6. 
   Simmer
   Sim'mer transitive verb To cause to boil gently; to cook in liquid heated almost or just to the boiling point.
   Found on http://www.encyclo.co.uk/webster/S/104
   
   
7. 
   simmer
   To boil gently, or with a gentle hissing; to begin to boil. 'I simmer as liquor doth on the fire before it beginneth to boil.' (Palsgrave) ... Origin: Prov. E. Also simper; an onomatopoetic word. ... Source: Websters Dictionary ... (01 Mar 1998) ...
   Found on http://www.mondofacto.com/facts/dictiona
   
   
8. 
   simmer
   noun temperature just below the boiling point; `the stew remained at a simmer for hours`
   Found on http://wordnet.princeton.edu/perl/webwn?
   
   
9. 
   Simmer
   • (v. t.) To cause to boil gently; to cook in liquid heated almost or just to the boiling point. • (v. i.) To boil gently, or with a gentle hissing; to begin to boil.
   Found on http://thinkexist.com/dictionary/meaning
   
   
10. 
    SIMMER
    To cook slowly in liquid over low heat at a temperature of about 180°. The surface of the liquid should be barely moving, broken from time to time by slowly rising bubbles.
    Found on http://www.d.umn.edu/~alphanu/cookery/gl