Quivering water below 170°F A subsimmer just below 195°F • Subsimmer: At between 170° and 195°F, the bubbles from the sides and bottom of the pot begin to rise to the surface Usually you’ll see a couple of streams of tiny, champagne-like bubbles rising from the bottom of the pot For the most part, however, the liquid is still relatively still • Simmer: At between 195° and 212°F, bubbles break the surface of the water regularly, and from all points—not just a few individual streams, as in a subsimmer • Full boil: At 212°F, bubbles of water vapor escape extremely rapidly This is the hottest that water can get at sea level without the aid of a pressure cooker ... 195°F, the bubbles from the sides and bottom of the pot begin to rise to the surface Usually you’ll see a couple of streams of tiny, champagne-like bubbles rising from the bottom of the pot For the most part, however, the liquid is still relatively still... champagne-like bubbles rising from the bottom of the pot For the most part, however, the liquid is still relatively still • Simmer: At between 195° and 212°F, bubbles break the surface of the water regularly, and from all points—not... boil: At 212°F, bubbles of water vapor escape extremely rapidly This is the hottest that water can get at sea level without the aid of a pressure cooker