🍲
Simmering
Wet Heat CookingCooking in liquid just below boiling (185-205°F). Gentle bubbles rise occasionally. Ideal for soups, sauces, and delicate proteins.
🔬 Cum funcționează
Lower temperature than boiling cooks food gently without breaking it apart. Allows flavors to meld and develop.
📝 Pas cu pas
- 1
Bring liquid to a boil
- 2
Reduce heat until gentle bubbles appear
- 3
Maintain steady, gentle bubbles
- 4
Partially cover if reducing, fully cover if not
- 5
Stir occasionally and skim as needed
💡 Sfaturi Pro
- ✓Use the lowest heat that maintains bubbles
- ✓Skim foam and impurities from stocks
- ✓Partially covering allows reduction
- ✓A simmer should have small bubbles, not violent action
⚠️ Greșeli comune de evitat
- ✗Heat too high, turning simmer into boil
- ✗Not skimming stocks and soups
- ✗Covering when trying to reduce
- ✗Not checking temperature periodically
📖 Rețete folosind Simmering
Okra and Fish Stew
Sierra Leone
45 minutes
Israeli Chicken with Preserved Lemons and Olives
Israel
1 hour 40 minutes
Molokhia
Egypt
1 hour 45 minutes
Poulet Arachide Crémeux
Ivory Coast
1 hour 5 minutes
Sopa de Conquilhas Santomense
Sao Tome and Principe
50 minutes
Tunisian Lamb and Apricot Tagine
Tunisia
2 hours 55 minutes
Andorran Lamb Stew with Herbs
Andorra
3 hours
Bahraini Thareed
Bahrain
2.5-3.5 hours
✅ Când să folosești
- Soups and stocks
- Sauces that need to reduce
- Poaching eggs or fish
- Cooking grains like rice
🍳 Echipament necesar
- •Heavy-bottomed pot
- •Lid
- •Wooden spoon