Which cooking method involves cooking food in hot liquid just below boiling?

The cooking method that involves cooking food in hot liquid just below boiling is simmering. This technique is characterized by maintaining the liquid at a temperature that is hot enough to create small bubbles that rise slowly and break on the surface, typically between 180°F and 205°F. Simmering is ideal for slowly cooking ingredients such as tough cuts of meat, soups, and stews, as it allows flavors to meld and ensures food is cooked evenly without boiling, which can lead to tough textures or loss of delicate flavors.

In contrast, other cooking methods do not fit this description. Roasting involves cooking food in an oven using dry heat, typically at higher temperatures. Steaming uses water vapor to cook food, which is different from the direct use of liquid at a specific temperature like simmering. Sautéing involves cooking food quickly in a small amount of fat over relatively high heat, which also does not align with the concept of cooking in liquid just below boiling.