cookingdiff.com Simmering involves cooking food gently at a temperature just below boiling, around 185-205degF (85-96degC), which allows for delicate flavor extraction without breaking down ingredients excessively. Low Temperature Long Time (LTLT) cooking uses a slower, more controlled heat often below 185degF (85degC), resulting in tender textures and enhanced flavor development over extended periods. While simmering accelerates cooking by using higher heat, LTLT stewing emphasizes patience to achieve optimal tenderness and depth in tougher cuts of meat.
Table of Comparison
| Aspect | Simmer | Low Temperature Long Time (LTLT) |
|---|---|---|
| Temperature Range | 185degF - 205degF (85degC - 96degC) | 140degF - 160degF (60degC - 71degC) |
| Cooking Duration | 1 - 3 hours | 6 - 24 hours |
| Cooking Method | Gentle boiling with small bubbles | Slow, steady heat with minimal bubbling |
| Texture Result | Tender with some fiber separation | Uniformly tender, melt-in-mouth |
| Best For | Quick braises, stews requiring moderate tenderness | Very tough cuts needing collagen breakdown |
| Energy Use | Higher energy due to higher temperature | Lower energy but longer cooking time |
| Flavor Development | Good, traditional stew flavors | Enhanced depth, complex flavors |
Understanding Simmering and Low Temperature Long Time (LTLT) Methods
Simmering maintains a temperature just below boiling, around 185-205degF (85-96degC), ideal for gently cooking stews to preserve texture and enhance flavor. Low Temperature Long Time (LTLT) cooking uses lower temperatures, typically between 130-160degF (54-71degC), for extended periods, resulting in tender meat through collagen breakdown without moisture loss.
LTLT stewing is favored for tougher cuts, allowing connective tissues to dissolve slowly, producing a rich, melt-in-the-mouth consistency that simmering may not achieve within shorter cooking times. Simmering is quicker, providing more control over texture by preventing overcooking, but can risk toughening meat if not carefully monitored. Both methods optimize flavor development through slow heat application but differ in temperature ranges and cooking duration to achieve desired tenderness and juiciness.
Key Differences Between Simmering and LTLT Stewing
Simmering involves cooking food gently in liquid at a temperature just below boiling, approximately 185degF to 205degF (85degC to 96degC), which allows flavors to meld without toughening the meat. Low Temperature Long Time (LTLT) stewing cooks ingredients at lower temperatures, generally between 130degF to 160degF (54degC to 71degC), for extended periods, often several hours, resulting in tender and thoroughly cooked dishes.
Simmering is ideal for quicker, moderate cooking that preserves texture while enhancing taste, commonly used for soups and braised dishes. LTLT stewing is preferred for breaking down tougher cuts of meat and connective tissues, emphasizing moisture retention and tenderness through slow, controlled heat over time.
The Science Behind Simmering in Stews
Simmering involves cooking liquid just below boiling point, typically between 185-205degF (85-96degC), which gently breaks down collagen in meat for tender stews. Low Temperature Long Time (LTLT) methods maintain even lower temperatures around 140-170degF (60-77degC), optimizing enzyme activity for flavor development and texture enhancement.
- Collagen Breakdown - Simmering converts collagen into gelatin more rapidly, resulting in richer, thicker sauces.
- Flavor Extraction - LTLT allows gradual extraction of flavors from ingredients without overcooking or bitter compounds forming.
- Muscle Fiber Tenderization - Lower temperatures in LTLT preserve muscle fibers' integrity, producing a tender but structured texture.
Choosing between simmering and LTLT depends on desired stew texture and complexity of flavors.
How Low Temperature Long Time Cooking Works
Low Temperature Long Time (LTLT) cooking maintains simmering temperatures between 70degC to 90degC, allowing connective tissues in meat to break down slowly and evenly. This controlled heat preserves moisture while tenderizing tougher cuts without overcooking the exterior.
Simmering typically occurs at higher temperatures around 95degC to 100degC, which speeds up cooking but risks toughening proteins if not carefully monitored. LTLT's gradual collagen conversion into gelatin enhances texture and flavor, making it ideal for stews and slow-cooked dishes.
Pros and Cons: Simmer vs LTLT Stewing
Simmering cooks food gently at temperatures just below boiling (185-205degF), offering quicker results with tender textures but risks uneven cooking or tougher cuts over time. Low Temperature Long Time (LTLT) stewing maintains consistent low heat (around 160-180degF) for extended periods, enhancing flavor development and collagen breakdown but requires patience and precise temperature control. Choosing between simmering and LTLT depends on ingredient toughness, desired tenderness, and available cooking time.
Texture and Flavor Development: Simmering vs LTLT
Simmering cooks food at a moderate temperature just below boiling, promoting quick breakdown of connective tissues and yielding a tender texture in stews. Low Temperature Long Time (LTLT) cooking uses lower heat over extended periods, enhancing flavor infusion and creating a more pronounced, deeply developed taste profile. While simmering is efficient for texture, LTLT excels in maximizing flavor complexity in stewed dishes.
Best Types of Stews for Each Cooking Method
Simmering is ideal for stews that require quick cooking, preserving tender vegetables and fast-cooking meats. Low Temperature Long Time (LTLT) stewing excels with tougher cuts and dense vegetables, slowly breaking down fibers for rich, uniform flavors.
- Simmering suits chicken and seafood stews - it gently cooks delicate proteins without over-toughening them.
- LTLT is perfect for beef chuck and pork shoulder - slow heat melts connective tissue for tender, juicy results.
- Root vegetable stews benefit from LTLT - prolonged cooking softens and infuses flavors deeply.
Equipment Needed for Simmering and LTLT
| Simmering Equipment | A heavy-bottomed pot or saucepan with a tight-fitting lid ensures consistent heat and moisture retention, essential for maintaining the gentle bubble characteristic of simmering. |
| LTLT (Low Temperature Long Time) Equipment | A precision-controlled slow cooker or sous vide setup is ideal for maintaining stable low temperatures over extended periods, allowing for even cooking without the risk of overcooking or drying out meat. |
| Heat Source | For simmering, a stovetop burner with adjustable flame controls is crucial, whereas LTLT cooking benefits from electric heat sources with thermostatic regulation for accuracy. |
Time and Temperature Guidelines for Both Methods
Simmering involves cooking at a gentle heat just below boiling, typically between 185degF to 205degF (85degC to 96degC) for shorter durations of 1 to 3 hours. Low Temperature Long Time (LTLT) stewing uses temperatures around 140degF to 160degF (60degC to 71degC) over extended periods, usually 6 to 12 hours, to tenderize tougher cuts thoroughly.
- Simmer Temperature Range - Maintains 185degF to 205degF to cook food evenly without vigorous boiling.
- LTLT Temperature Range - Holds a steady 140degF to 160degF for slow collagen breakdown and enhanced texture.
- Cooking Time Difference - Simmering requires hours, whereas LTLT extends cooking to several hours for maximum tenderness.
Related Important Terms
Sub-Simmer Stewing
Sub-simmer stewing maintains liquid temperatures just below the boiling point, typically around 185degF to 205degF (85degC to 96degC), allowing tougher cuts of meat to break down slowly without toughening or drying out. This method enhances flavor extraction and tenderizes collagen-rich ingredients more effectively than traditional low temperature long time (LTLT) cooking, which generally uses lower temperatures for extended periods but can result in less pronounced flavor development.
Precision Simmer Control
Precision simmer control maintains a steady temperature just below boiling, preserving the delicate texture and flavor of stews compared to low temperature long time (LTLT) methods that rely on prolonged cooking at lower, less regulated heat. This precise temperature regulation prevents overcooking while maximizing the infusion of spices and tenderness in meat, optimizing the stewing process.
Thermo-Stewing
Thermo-stewing employs precise temperature control between 85degC to 95degC, optimizing collagen breakdown and flavor infusion more efficiently than traditional simmering at 95degC or low temperature long time (LTLT) methods below 80degC. This temperature range accelerates tenderization while preserving moisture, resulting in richer, more consistent stews compared to conventional methods.
Ultra-Low Temp Braising
Ultra-low temperature braising employs precise heat control below traditional simmering points, typically between 65degC to 80degC, enabling enhanced collagen breakdown and flavor infusion over extended cooking durations beyond standard low temperature long time (LTLT) methods. This technique preserves moisture and texture more effectively in stews compared to conventional simmering, resulting in superior tenderness and rich, concentrated flavors without overcooking.
Sous-Stew
Simmering maintains a temperature just below boiling (185-205degF or 85-96degC), ensuring gentle heat that breaks down tough fibers without overcooking, ideal for precise control in sous-stew techniques. Low Temperature Long Time (LTLT) stewing operates at lower temps (around 140-160degF or 60-71degC) for extended hours, enhancing collagen conversion and flavor infusion, producing tender, richly developed sous-stew dishes.
Gentle Bubble Breakdown
Simmering involves maintaining a gentle bubble breakdown at temperatures just below boiling, typically around 85-95degC, which ensures even heat distribution without toughening meat fibers. Low Temperature Long Time (LTLT) stewing operates at slightly lower temperatures, often between 65-80degC, relying on slow collagen breakdown and moisture retention over extended periods, resulting in tender, flavorful dishes without aggressive bubbling.
LTLT (Low Temp Long Time) Stew
Low Temperature Long Time (LTLT) stewing involves cooking meat at temperatures between 70-85degC (158-185degF) for several hours, allowing collagen to fully break down into gelatin for tender, flavorful results. This method preserves moisture and texture better than traditional simmering at higher temperatures, reducing the risk of toughening proteins and overcooking.
Micro-Simmer Cooking
Micro-simmer cooking maintains a precise temperature range of 185degF to 205degF, creating gentle, consistent heat ideal for extracting flavors during long-time stewing without breaking down delicate ingredients. Compared to traditional low-temperature long time (LTLT) methods, micro-simmering prevents overcooking and preserves texture while optimizing collagen breakdown for tender, flavorful results.
Collagen Clarification Step
Simmering at a controlled temperature of around 85degC effectively breaks down collagen into gelatin, enhancing the clarity and richness of stews, while Low Temperature Long Time (LTLT) methods operate below simmering levels, resulting in slower collagen hydrolysis but improved flavor infusion. The collagen clarification step during simmering accelerates gelatin extraction, producing a smoother texture and clearer broth compared to LTLT's prolonged, gentler extraction process.
Simmer vs Low Temperature Long Time for stewing. Infographic
