Simmering is a moist heat cooking method where food is cooked between 185˚F – 205˚F. Commonly (and incorrectly) referred to as boiling, simmering is the most common form of moist-heat cooking. It is an efficient and gentle means of cooking foods evenly. It is also ideal for dishes that require longer cooking times like soups, and stocks allowing for maximum extraction of flavors. Simmering is also ideal for tenderizing tougher cuts of meat in braises and stews, allowing meats to break-down and become fork-tender.
Smaller, and less dense foods are added to hot simmering water. Where as, larger dense foods like whole potatoes, smoked or cured items, or bones (in stock) are added to cold water and both are brought up to a simmer.
Simmering Method:
- Trim and prepare food for cooking.
- Season the water as desired.
- Bring water to simmering temperature and then, submerge the food. Or, submerge larger, dense foods like whole potatoes, in COLD water, then bring the water to a simmer.
- Monitor the simmer, and maintain proper cooking temperature.
You must be logged in to post a comment.