Difference between revisions of "Simmering"
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This technique is used in so many contexts it's difficult to pin it down. If you are cooking liquid food (such as a sauce or a stew) that is at risk for sticking, make sure that you stir it frequently and scrape the bottom. | This technique is used in so many contexts it's difficult to pin it down. If you are cooking liquid food (such as a sauce or a stew) that is at risk for sticking, make sure that you stir it frequently and scrape the bottom. | ||
| − | [[Category:Techniques]][[Category:Savory]] | + | [[Category:Techniques]][[Category:Savory]] [[category:Cooking Basics]] |
Latest revision as of 14:58, 18 November 2010
Simmering
Contents
Purpose[edit]
To slowly cook liquid foods, or foods in liquid just below the boiling point.
Equipment[edit]
Medium heavy sauce pan
Technique[edit]
- Adjust heat so that the liquid emits a few small bubbles
Considerations[edit]
This technique is used in so many contexts it's difficult to pin it down. If you are cooking liquid food (such as a sauce or a stew) that is at risk for sticking, make sure that you stir it frequently and scrape the bottom.
