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Simmering: Difference between revisions
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(Created page with "Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water[1] (lower than 100 °C or 212 °F) and above poaching temperature (higher than 71–80 °C or 160–176 °F). To create a steady simmer, a liquid is brought to a boil, then its heat source is reduced to a lower, constant intensity (smaller flame on a gas stove, lower temperature on an induction/electric stove). Category:Cooking techniques") |
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Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water | Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water (lower than 100 °C or 212 °F) and above poaching temperature (higher than 71–80 °C or 160–176 °F). | ||
To create a steady simmer, a liquid is brought to a boil, then its heat source is reduced to a lower, constant intensity (smaller flame on a gas stove, lower temperature on an induction/electric stove). | |||
[[Category:Cooking techniques]] | [[Category:Cooking techniques]] | ||
Latest revision as of 13:08, 30 December 2023
Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water (lower than 100 °C or 212 °F) and above poaching temperature (higher than 71–80 °C or 160–176 °F).
To create a steady simmer, a liquid is brought to a boil, then its heat source is reduced to a lower, constant intensity (smaller flame on a gas stove, lower temperature on an induction/electric stove).