Shelf · Water & steam · Low heat
Simmering
Holding liquid just below the boil so lazy bubbles break the surface every second or two.
Why it works
Gentle convection cooks through without the violent agitation that toughens meat and clouds stock.
The tell
A shivering surface with occasional soft bubbles — a rolling churn means you are boiling.
How it fails
A boiled stew turns stringy and a boiled stock goes cloudy. Drop the heat until the bubbles slow — recoverable if caught early.
Open the card in Rikaido
In the app, the card opens on the recipe step that names it, with the tell drawn.
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