What does simmering food do differently than boiling?
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Simmering, your supposed to stay just below the boiling point. Whether it’s really “just below” or not is anyone’s guess. So there are two possible differences.
1. It’s not actually that close to the boiling point, so the food is being exposed to a significantly different temperature.
2. The only real difference is that the food isn’t being knocked around by all the bubbles.
I suspect it’s a combination of the two. I can think of an experiment that could help figure it out. You could ask a bunch of people to “simmer” something and actually measure the water temperature. On top of that, you could set up a sous vide (Device that keeps the water at a fixed temperature) to run at the “simmering” temperature you found. Cook some food at that temp while still, and cook some with a bubblier consonantly bumping it around. Do the same with the sous vide at about 98°C. See if there’s a different in a blind taste test.
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