Instructions: These processes are very similar. In slowsimmering food is immersed in liquid which is brought almost to the boil and then the temperature is reduced so that it simmers cooking the food to the desired degree. This is the technique used for making stock. In steeping food is similarly immersed in liquid (usually stock) and simmered for a time. The heat is then turned off and the remaining heat of the liquid finishes offthe cooking process.

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