To maintain a liquid at a temperature just below the boiling point, around 205°F (96°C), the technique employed is called “simmering.” Start by bringing the liquid to a boil, and then reduce the heat to a level where the surface of the liquid is gently and continuously agitated with small, shivering bubbles. This indicates that the temperature is appropriately maintained. It is important to avoid a vigorous boil, as it indicates the temperature is too high for simmering.