I am following a soup recipe that calls for letting the soup simmer for two hours. What temperature facilitates simmering?

A simmer is just under a boil. You should see the occasional bubble pop up while it cooks but not a rolling boil.

SRM<

Gas or electric range? It is a question of trial and error. Once the soup reaches a boil, lower the temperature gradually until there are a few bubbles that come to the surface. It is a royal pain on an electric range.

My new gas stovetop is so efficient that I have to use a cast iron heat diffuser in order to keep the temp. low enough. Do not leave pot unattended for the two hours, however.

Thanks!! I am cooking on an electric stove, and I will be tending the soup.

@gailcalled…A wok ring over a gas or electric burner can easily help one achieve the ‘crock pot’ effect I associate with simmering.

Thanks for the tip, Jon, but I don’t own a wok ring.

@gimmedat; I loathe electric stoves. By the time I get the correct temperature for simmering, the soup is done, and I have wasted two hours fiddling and stirring.

@gail…A trio of tuna fish cans can serve the same purpose. Also, what can playing a violin, in a distinct country style, have to do with keeping a constant, low temperature under your soup?

Yuck yuck! W. an electric stove, the response time is so slow that one never gets it right. Soup is either aboil or just sitting there, twiddling its thumbs, speaking of mixed metaphors.

And I do have a very nice cast iron heat thing that sits on the flame and defuses the heat.

+5 gailcalled

I can’t help but love gail!