1) Almost bubble 2) Boil 3) Boil somewhat 4) Braise 5) Bubble 6) Cook 7) Cook just below boiling 8) Cook slowly 9) Cook without boiling 10) Ferment or poach 11) Heat 12) Keep just below a boil 13) Low boil 14) Low setting 15) Make a reduction 16) Make minestrone 17) Not quite boil 18) Poach 19) Recipe direction 1) Boil 2) Fizz 3) Stew 
• (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.
To cook liquid below or just at the boiling point. The bubbles should rise slowly to the surface.
Cooking food in a liquid at just below a boil point so that small bubbles begin to rise the surface.
( Moist technique ))To cook food in liquid over gentle heat, 185 F.to 195 F just below the boiling point, low enough so that tiny bubbles just begin to break the surface.
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.
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. «...Sim'mer transitive verb To cause to boil gently; to cook in liquid heated almost or just to the boiling point. 
To cook in liquid that is heated to the point where little bubbles rise to the surface.
To cook in liquid that is barely at boiling point.
[n] - temperature just below the boiling point 2. [v] - boil slowly at low temperature
Cook just below boiling point
The process of bringing a liquid to a temperature that is slightly below its boiling point, and letting it bubble gently.
just before a mixture boils, after it scalds, is when it simmers: little bubbles form around the edge of the pan.
noun temperature just below the boiling point; `the stew remained at a simmer for hours`
To cook slowly in liquid over low heat at a temperature of about 180
To cook in liquid that is barely at the boiling point and small bubbles rise below the surface.