Simmering, bubbling, boiling, rolling boil, steaming. These words mean nothing to you. And they are the road block that is preventing you from following even the simplest recipe. So let’s begin by removing these roadblocks.
Scientifically, water boils at 212 * fahrenheit, which is the same as 100* celsius.
Nonscientifically, water boils when it is really hot. When water is not really hot, but is just hot, it is simmering. When water is really, really hot, it will come to a rolling boil. And when the water is super hot, it will start to evaporate and release steam (Steaming.)
Simply put, simmering means bead-sized bubbles travelling to the surface of the water anywhere in the pot – emphasis on travelling – because when you pour water in the pot, there will be air bubbles sticking to the side of the pot even when the water is cold. Bubbling means dime sized bubbles doing the same thing, and a rolling boil means the water looks like a sea monster about to submerge from the murky depths in a b-level sci-fi movie. Steaming is a phrase used to refer to the hot evaporated water air above the water level that is used to cook usually vegetables through the process of slow wet heat.