A subsimmer just below 195°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-like bubbles rising from the bottom of the pot.
For the most part, however, the liquid is still relatively still.
- Simmer: At between 195° and 212°F, bubbles break the
surface of the water regularly, and from all points—not
just a few individual streams, as in a subsimmer.
- Full boil: At 212°F, bubbles of water vapor escape
extremely rapidly. This is the hottest that water can get at
sea level without the aid of a pressure cooker.
