Simmering is a cooking technique that involves cooking food at a low temperature, just below the boiling point. The term can be broken down into three parts: 'HOT' (3 letters), 'aboiling' (5 letters) and 'onlow' (5 letters). HOT refers to the temperature of the liquid, which is just below boiling. Aboiling means that the liquid is bubbling gently, and onlow indicates that the heat is kept low. Simmering is a great way to cook food slowly and evenly, allowing flavors to develop and blend together.