Simmer
Cooking liquid or a food in liquid over medium heat just below the boiling point (low enough so that tiny bubbles just begin to break the surface). Simmering liquid should be about 190 to 200 degrees. Most stews are simmered and this is also the temperature and at which braising is done.
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Great Technique Makes for Great Meals
Don’t know how to do it? We explain common cooking techniques and the hows and whys of what they are and why they work.
