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]]
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[[Category:Techniques]][[Category:Savory]] [[category:Cooking Basics]]

Latest revision as of 14:58, 18 November 2010

Simmering

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.