Which method involves cooking food in liquid at a temperature just below boiling?

Simmering is the method that involves cooking food in liquid at a temperature just below boiling, typically between 180°F to 205°F (82°C to 96°C). This technique allows for gentle cooking, which helps to infuse flavors without breaking down the food too much, making it particularly effective for soups, stews, and sauces.

The benefits of simmering include controlling the cooking process, as it prevents food from becoming tough or losing too much moisture. This method is ideal for cooking delicate items, like fish or certain vegetables, where a rolling boil would be too aggressive.

In contrast, boiling involves cooking food in liquid at a higher temperature where it reaches the boiling point (212°F or 100°C), which can lead to overcooking and loss of texture, especially in more delicate ingredients. Steaming relies on vaporized water, which keeps food moist but does not involve direct contact with boiling liquid. Blanching involves briefly cooking food in boiling water, followed by rapid cooling, which isn't suitable for prolonged cooking methods like simmering. Therefore, simmering is the appropriate choice for the scenario described.