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Simmering

Simmering is a gentle moist-heat cooking technique in which foods are submerged in liquid and heated to a temperature just below the boiling point, typically ranging from 185°F to 205°F (85°C to 96°C), producing small, infrequent bubbles on the surface.^[1]^[2]^[3] This method allows for slow, even cooking that tenderizes ingredients while preserving their structure and enhancing flavors through gradual infusion.^[1]^[3] Distinct from boiling, which occurs at 212°F (100°C) with vigorous agitation that can toughen proteins or cloud liquids, simmering uses lower, steadier heat to maintain clarity in broths and prevent delicate items like fish or vegetables from disintegrating.^[1]^[2] It differs from poaching by being slightly more active, with gentle bubbling rather than mere wisps of steam.^[1] One key benefit is the breakdown of collagen in tough meats into gelatin, yielding tender results without excessive moisture loss.^[2]^[3] Simmering is widely applied in preparing stocks, soups, stews, braises, sauces, and grains like rice or legumes, as well as for cooking shellfish and reducing liquids to concentrate flavors.^[1]^[2]^[3] To achieve it effectively, liquids are often brought to a boil first and then the heat reduced, with the pot partially covered to control evaporation and monitor bubble activity.^[1]^[3]

Fundamentals

Definition and Characteristics

Simmering is a moist-heat cooking technique that involves submerging food in a liquid heated to a temperature just below the boiling point, typically ranging from 85 to 96°C (185 to 205°F), where small bubbles rise slowly and intermittently to the surface without causing significant agitation.^[1] This method ensures even, controlled cooking that extracts flavors gradually while preserving the texture of ingredients.^[2] Key characteristics of simmering include its gentle heat transfer, which prevents the excessive breakdown of delicate proteins and vegetables, making it suitable for preparing clear stocks, thickening sauces, and slowly tenderizing tougher cuts of meat.^[1] Sub-variations exist within the technique, such as the slow simmer—marked by minimal bubbles and faint wisps of steam—and the standard simmer, which features steady but subdued bubbling.^[1] These variations allow cooks to adjust intensity based on the dish's needs, promoting flavor infusion without overcooking.^[2] Visual and sensory cues for simmering encompass tiny bubbles gently breaking the liquid's surface at irregular intervals, accompanied by subtle steam and faint ripples across the top, creating a calm appearance distinct from the turbulent motion of a boil.^[1] These indicators help maintain the process without precise thermometry, ensuring the liquid remains in the optimal range.^[4] The basic process begins by heating the liquid to near-boiling, adding the food items—often starting with cold liquid for stocks to avoid cloudiness—then lowering the heat to sustain the simmer.^[1] Ongoing monitoring involves occasional stirring and heat adjustments to keep the gentle bubbling consistent throughout cooking.^[5]

Historical Development

The origins of simmering as a cooking technique trace back to ancient civilizations around 2000 BCE, where evidence from Mesopotamian culinary practices describes slow-cooking methods in clay pots to prepare broths and stews by boiling meat with spices and vegetables over low heat.^[6] In ancient Egypt, similar slow-stewing techniques were used for complex dishes involving grains, legumes, and meats, often simmered in pottery vessels to create nourishing soups and porridges that preserved flavors and nutrients.^[7] By the 1st century CE, Roman adaptations elevated simmering for sauce preparation, as detailed in the Apicius cookbook, which includes recipes for gently cooking ingredients in flavored liquids to develop rich, umami-laden condiments like garum-based reductions.^[8] During the medieval period, simmering integrated into European monastic cooking traditions, where monks prepared nutrient-preserving stews known as pottages—thick mixtures of grains, vegetables, and occasional meat simmered slowly in iron cauldrons to sustain communities and minimize waste.^[9] This practice spread through Renaissance Europe, with 17th-century French chefs like François Pierre La Varenne influencing the technique by emphasizing aromatic bases in simmered dishes, such as pot-au-feu, which layered meats and vegetables in low-heat broths to build depth of flavor.^[10] These innovations laid groundwork for mirepoix-simmered preparations, precursors to later haute cuisine methods. In the 19th century, modern standardization emerged through culinary schools led by figures like Marie-Antoine Carême, who codified precise simmering for sauce foundations, advocating controlled low temperatures to extract essences without breaking emulsions in veloutés and other stocks.^[11] The 20th century saw global dissemination via influential cookbooks, including the 1931 edition of Joy of Cooking, which adapted simmering recipes for home cooks using emerging electric stoves to create economical stews and soups.^[12] Key milestones included the 18th-century introduction of mercury thermometers by Daniel Fahrenheit, enabling accurate temperature monitoring around 185–205°F (85–96°C) for consistent results in professional and domestic settings.^[13] Post-World War II, simmering surged in popularity for home economical meals, as families stretched limited resources into hearty, one-pot dishes amid rationing recovery.^[14]

Techniques and Tools

Preparation Methods

To prepare a dish using simmering, begin by selecting appropriate ingredients such as aromatics (onions, garlic, herbs), proteins (meats or beans), and vegetables, ensuring they complement the desired flavor profile.^[15] Prepare the base liquid, typically water, stock, or a combination of broth and wine, in sufficient quantity to cover the ingredients partially or fully depending on the recipe.^[16] Heat the liquid in a pot over medium-high until it reaches an initial boil, then reduce the heat to low to establish a gentle simmer, characterized by small bubbles occasionally breaking the surface.^[17] Add ingredients in stages based on their cooking times, starting with hardy elements like root vegetables or tougher cuts of meat to allow even cooking without over-softening delicate components.^[16] Simmer times vary by ingredient: vegetables typically require 15 to 60 minutes until tender depending on type, while meats may need 1 to 4 hours to become fork-tender, depending on cut and size.^[18] For food safety, use a food thermometer to ensure meats reach minimum internal temperatures, such as 145°F (63°C) for whole cuts with a 3-minute rest or 160°F (71°C) for ground meats, as recommended by USDA guidelines.^[19] Monitor the process by adjusting the heat to maintain a steady bubble rate without vigorous boiling, and periodically skim off any foam or impurities that rise to the surface to clarify the liquid.^[20] Simmering is commonly applied in soups, stews, and reductions, where the low heat facilitates slow extraction and infusion of flavors from ingredients into the liquid.^[15] To troubleshoot, use a lid partially or fully during simmering to retain moisture and prevent excessive evaporation, particularly for longer cooks; remove it toward the end if concentrating flavors.^[15] For batch cooking, scale ingredients proportionally but increase monitoring frequency to account for larger volumes, which may require more time to reach and hold the simmer.^[16] Avoid over-simmering by testing doneness periodically, as extended cooking beyond necessary times can dry out proteins.^[21]

Essential Equipment

Saucepans and stockpots with thick bottoms are fundamental for simmering, as they promote even heat distribution and prevent hot spots that could cause scorching. Materials such as stainless steel or enameled cast iron are preferred for their durability and ability to maintain consistent low temperatures over extended periods.^[22]^[23] Tight-fitting lids are essential accessories for these vessels, allowing cooks to trap moisture and control evaporation while occasionally monitoring progress through transparent glass options.^[22] Specialized tools enhance precision in simmering. Simmer rings or heat diffusers, typically made of steel, are placed between gas burners and pots to diffuse heat gently, reducing the risk of burning delicate mixtures like sauces or stocks.^[24] Thermometers, including instant-read or probe models, provide accurate temperature monitoring to ensure the liquid stays within the ideal simmering range of 185–205°F (85–96°C).^[25] Material selection is crucial for compatibility with ingredients. Non-reactive surfaces like stainless steel or enameled cast iron are recommended for simmering acidic liquids, such as tomato-based sauces, to avoid metallic flavors or discoloration that can occur with reactive metals like aluminum.^[26]^[27] For home use, pots in sizes from 2 to 8 quarts accommodate various batch sizes, from small reductions to family-sized soups.^[22] Proper maintenance extends the life of simmering equipment. Regular cleaning with mild soap and a soft sponge prevents residue buildup, while avoiding abrasive scrubbers preserves non-stick or enameled surfaces; many stainless steel and enameled pieces are also compatible with induction and electric heat sources for versatile use.^[28]^[29]

Versus Boiling

Simmering and boiling represent two distinct moist-heat cooking methods differentiated primarily by temperature and bubble activity. Boiling occurs at 100°C (212°F), the point at which water reaches its boiling point at sea level, producing vigorous, rolling bubbles that rise rapidly to the surface and create significant agitation in the liquid.^[30] In contrast, simmering maintains a lower temperature range of 85–96°C (185–205°F), where only small, infrequent bubbles form at the bottom of the pot and occasionally break the surface, resulting in minimal disturbance.^[4] This temperature disparity often leads to tougher textures in foods cooked by boiling, as the intense heat can contract proteins and toughen meats or overcook delicate items.^[31] Visually and audibly, the differences are evident during the cooking process. Boiling features a lively, turbulent surface with large bubbles erupting continuously, accompanied by a loud, hissing or churning sound from the rapid vapor release. Simmering, however, presents a calmer appearance with the liquid shimmering gently and sparse bubble activity, producing only a soft, subdued murmur if any noise at all.^[32] These characteristics make simmering ideal for controlled, even cooking without excessive evaporation or splashing. The effects on food quality further highlight the contrast. Simmering's gentler heat allows for gradual flavor extraction and tenderization, preserving the integrity of ingredients while minimizing loss of volatile compounds that contribute to taste.^[33] Boiling, with its higher temperature and agitation, can dilute flavors by dispersing aromas into the air and cause nutrient leaching, particularly of water-soluble vitamins like vitamin C, which may be reduced by up to 50% or more in boiled vegetables compared to milder methods.^[34]^[35] In practical applications, the choice between the two depends on the desired outcome and food type. Boiling suits quick-cooking tasks such as preparing pasta, where the rapid heat penetrates grains evenly in 8–12 minutes, or blanching vegetables to set color and texture briefly.^[30] Simmering is preferred for longer preparations like cooking dried beans, where a gentle heat prevents skins from splitting or bursting, ensuring uniform tenderness over 1–2 hours without structural breakdown.^[36]

Versus Poaching and Braising

Simmering differs from poaching primarily in temperature range, liquid volume, and the types of ingredients it accommodates. Poaching involves submerging delicate foods in just enough liquid to cover them, typically at 70–80°C, where no bubbles form and the heat remains gentle to preserve texture and shape.^[37] In contrast, simmering occurs at 85–96°C with small bubbles occasionally breaking the surface, using sufficient liquid to fully submerge a wider array of ingredients, such as grains, legumes, tougher cuts of meat, and vegetables, allowing for gradual flavor development without agitation.^[38]^[37] Braising, while incorporating simmering as a core step, integrates an initial dry-heat searing phase followed by slow cooking in a covered vessel with a limited amount of liquid, such as stock or wine, to concentrate flavors in tougher meats like chuck roast or brisket.^[39] This hybrid approach sustains heat slightly above simmering levels in the enclosed environment, breaking down connective tissues over extended periods, whereas pure simmering relies entirely on moist heat immersion without prior browning, maintaining a consistent liquid bath for even cooking.^[38]^[39] The outcomes of these methods reflect their distinct processes: poaching produces tender, intact items with minimal flavor alteration, ideal for subtle presentations; braising yields deeply flavored, fall-apart textures by gelatinizing collagen in fibrous proteins; and simmering strikes a balance, infusing ingredients with nuanced tastes while achieving moderate tenderness, particularly in broths and sauces.^[37]^[38]^[39] In terms of applications, poaching suits finesse-oriented preparations for fragile proteins like fish fillets or eggs, braising excels in building depth for economical, sinewy cuts requiring transformation, and simmering offers versatility for foundational elements such as stocks, soups, and stews where broad ingredient compatibility and flavor extraction are key.^[37]^[38]^[39]

Global Culinary Applications

European and North American Traditions

In European and North American culinary traditions, simmering serves as a foundational technique for building depth in stocks and sauces, particularly in French cuisine where it extracts nuanced flavors from ingredients without aggressive boiling. French stocks like fond de veau, a brown veal stock, are prepared by roasting bones and mirepoix—a classic base of diced onions, carrots, and celery—before adding water and simmering gently for several hours to concentrate the essence.^[40] Similarly, sauces such as beurre blanc rely on simmering a reduction of white wine, vinegar, and shallots, into which cold butter is gradually whisked over low heat to create a velvety emulsion that enhances seafood and vegetables.^[41] This emphasis on mirepoix as a simmering foundation underscores French cooking's precision in flavor layering, influencing professional kitchens worldwide.^[42] Italian and Spanish traditions adapt simmering to create aromatic bases for hearty dishes, often starting with slow-cooked vegetable mixtures that form the heart of sauces and stews. In Italian cuisine, ragù alla bolognese involves browning ground meat with soffritto—a mirepoix-like blend of onions, carrots, and celery—then simmering it for hours in tomato and wine to develop a rich, meaty sauce ideal for pasta.^[43] Spanish sofrito, made by gently simmering onions, garlic, tomatoes, and peppers in olive oil, provides the flavorful base for many soups and rice dishes, including paella where the initial broth is simmered with saffron and seafood to infuse the rice evenly.^[44] These techniques highlight simmering's role in Mediterranean European cooking for melding simple ingredients into complex profiles. North American adaptations of simmering reflect a blend of immigrant influences and indigenous methods, evident in comfort foods like chili and chowders that prioritize long, low-heat cooking for tenderness. Slow-simmered beef chili, a staple in American regional cuisine, combines ground meat, beans, and spices in a pot or slow cooker, simmering for 1 to 1.5 hours to allow flavors to meld and thicken naturally.^[45] New England clam chowder similarly relies on simmering potatoes, clams, and cream for about an hour to achieve a creamy consistency without curdling.^[46] Indigenous-inspired corn soups, drawing from Native American practices, involve simmering dried or fresh corn with simple seasonings like venison or herbs to create nourishing broths.^[47] The spread of these simmering techniques across Europe and North America accelerated during 19th-century immigration waves, as European settlers introduced methods like stock-making and sauce reductions to adapt local ingredients in the New World.^[48] In modern contexts, electric slow cookers have integrated simmering into everyday home cooking, replicating traditional long simmers for dishes like chili or stews with minimal supervision.^[49]

Asian and Middle Eastern Variations

In Asian cuisines, simmering plays a central role in extracting subtle flavors through gentle, prolonged heat, particularly in broths and porridges that form the foundation of many dishes. Japanese dashi involves infusing kombu (dried kelp) in water heated gently to 60–80°C to release umami without bitterness, followed by a brief simmer after adding katsuobushi (dried bonito flakes) for 1–2 minutes to deepen the savory profile.^[50] This stock serves as the base for soups, noodle dishes, and rice preparations, emphasizing clarity and balance over robust seasoning. Traditionally, dashi preparation aligns with irori cooking, a historical method using a sunken hearth (irori) to simmer broths over wood fires, allowing even heat distribution in clay pots for communal meals like hot pots.^[51] Chinese congee, or jook, relies on extended simmering to transform rice into a creamy porridge, where short-grain rice is cooked in water or broth at a low simmer for 1–2 hours, stirring periodically to prevent sticking and develop a thickened texture from starch gelatinization.^[52] This method infuses layered flavors, often starting with ginger or chicken for aroma, and serves as a comforting staple, especially in Cantonese traditions where the simmer is maintained at a gentle bubble to achieve silkiness without boiling over. In Indian cooking, simmering features prominently in lentil-based curries like tarka dal, where toor or masoor dal (split pigeon peas or red lentils) is pressure-cooked or simmered for 20–40 minutes until soft, then tempered with a spiced ghee (tadka) of cumin, garlic, and chilies for infusion.^[53] This prolonged low-heat process allows spices like turmeric and garam masala to meld gradually, creating depth in dishes that may cook for hours in layered masalas. Middle Eastern variations of simmering highlight aromatic stews that integrate saffron and dried fruits for sweet-sour balances, often cooked low and slow to tenderize meats and concentrate essences. Persian khoresh, such as khoresh beh (quince stew), involves simmering lamb or beef with quince, prunes, and saffron-infused broth for 1.5–2 hours in a heavy pot, where the fruits' pectin thickens the sauce naturally and the saffron's volatile compounds bloom under gentle heat.^[54] Jewish cholent, a Sabbath stew observed in Ashkenazi and Sephardic traditions, embodies ritualistic simmering: beans, barley, potatoes, and brisket are layered and slow-cooked overnight at approximately 93–110°C (200–230°F; often in a covered pot on a low flame or oven) to comply with prohibitions on cooking during Shabbat, resulting in a hearty, one-pot meal ready by midday.^[55] Regional nuances extend simmering's spice-heavy applications beyond core Asian and Middle Eastern spheres, as seen in Flemish stoofvlees, a Belgian-Dutch beef stew where chunks of meat are browned and then simmered in dark beer with onions, mustard, and bay leaves for 2–3 hours, allowing the malt's caramel notes and alcohol to reduce into a glossy, flavorful gravy.^[56]

Other Regional Practices

In Latin American cuisines, simmering plays a central role in preparing hearty stews that highlight regional staples like hominy and beans. Mexican pozole, a ceremonial soup originating from pre-Columbian traditions, involves simmering large kernels of hominy (dried corn treated with lime) alongside pork shoulder and red chile puree for several hours to achieve a rich, flavorful broth.^[57] The low, gentle heat allows the hominy to soften and absorb the smoky depth from toasted chiles and pork bones, often taking up to three hours for the meat to become tender and the flavors to meld.^[58] Similarly, Brazilian feijoada, a national dish rooted in Portuguese and African influences, features black beans simmered slowly with an assortment of smoked and salted pork cuts, such as linguiça sausage and ears, for two to three hours until the beans break down into a thick, umami-rich gravy.^[59] This extended simmering extracts collagen from the meats, creating a velvety texture that is traditionally served with rice, collard greens, and orange slices to balance the richness.^[60] African culinary practices incorporate simmering to infuse complex spice profiles into stews using locally sourced proteins and aromatics. In Ethiopian cuisine, wat—a staple stew—relies on simmering chicken or beef in a berbere spice blend, which includes chili peppers, fenugreek, and ginger, often for over an hour to develop its signature fiery intensity and aromatic depth.^[61] The technique starts with frying onions in spiced butter (niter kibbeh) to form a base, then adding the protein and simmering in water or stock until the sauce thickens and the meat tenderizes, typically served with injera flatbread.^[62] West African groundnut stew, known as maafe or domoda in regions like Senegal and Mali, employs simmering to blend ground peanuts (or peanut butter) with lamb, chicken, or beef, tomatoes, and vegetables for up to three hours, yielding a nutty, creamy sauce that coats the ingredients evenly.^[63] This method not only tenderizes tougher cuts of meat but also allows the peanuts' natural oils to emulsify, creating a smooth consistency essential to the dish's comforting appeal.^[64] In Oceanic traditions, simmering adapts indigenous ingredients into nourishing broths and modern fusions that bridge ancient foraging with contemporary global influences. Indigenous Australian bush tucker broths often involve simmering native plants like warrigal greens or kangaroo tail in water infused with lemon myrtle or saltbush to create light, medicinal stocks that highlight the earthy flavors of the outback.^[65] These broths, prepared over low heat for 30 to 45 minutes, draw from traditional knowledge of native botanicals for their nutritional benefits, such as high antioxidant content from bush tomatoes. Modern fusion simmer dishes extend this by incorporating Oceanic elements into international stews, such as a Pacific-inspired coconut curry simmered with taro root and fresh seafood, blending Fijian techniques with Southeast Asian spices for a creamy, tropical profile.^[66] Unique adaptations in these regions emphasize simmering with resilient local ingredients like cassava and yams, which provide starch and sustenance in resource-scarce environments. In Latin American contexts, cassava (yuca) is simmered into stews like Colombian sancocho, where it absorbs broth flavors over 1 to 2 hours, contributing a mild sweetness and thickening the pot naturally.^[67] African variations incorporate yams into groundnut stews, simmering cubed pieces with peanuts and greens for extended periods to soften their dense texture while preserving nutritional value, such as high fiber content.^[68] Communal cooking rituals further define these practices, where families gather around a single pot—such as in Brazilian feijoada feasts or Ethiopian injera-sharing sessions—to simmer and stir collaboratively, fostering social bonds through shared labor and storytelling during the hours-long process.^[69] In Oceanic settings, similar rituals occur during earth-oven preparations followed by simmering broths from foraged items, emphasizing collective harvesting and cooking as cultural preservation.^[70]

Scientific and Practical Aspects

Temperature Dynamics

Simmering relies on convection currents within the liquid to distribute heat evenly, where warmer, less dense portions rise while cooler, denser portions sink, creating a gentle circulation that prevents localized overheating without the vigorous agitation of boiling.^[71] This process is maintained by applying low heat from the source, such as a gas flame adjusted to its lowest setting or an electric stove dial set between 1 and 3 on a 10-point scale, ensuring the liquid remains below the boiling point while achieving thermal equilibrium.^[72]^[1] Several factors influence the stability of simmering temperatures, including altitude, which lowers the boiling point of water—approximately 1°C for every 300 meters above sea level—necessitating reduced heat input to avoid unintended boiling and extended cooking times to compensate for the decreased heat transfer efficiency.^[73] Liquid volume plays a key role, as larger quantities require more time and energy to reach equilibrium due to greater thermal mass, while smaller volumes heat more rapidly and may need frequent adjustments to prevent overshooting the target temperature.^[74] Ingredient density further affects dynamics, with denser solids sinking and potentially creating uneven heating pockets that convection must counteract for uniform temperature distribution.^[71] Monitoring simmering typically involves observing bubble formation as a visual proxy for the 85–90°C range, where small, infrequent bubbles indicate a stable low simmer without surface breakage.^[1] For greater precision, infrared thermometers can measure surface temperatures non-invasively, confirming the liquid stays within the desired sub-boiling zone and allowing adjustments to heat sources as needed.^[75] Simmering promotes energy efficiency compared to boiling by requiring minimal continuous heat input to sustain the lower temperature, thus consuming less fuel or electricity over time while minimizing evaporation losses.^[76] Using a lid enhances this efficiency by insulating the pot and reducing convective and evaporative heat loss, potentially cutting energy use by a factor of up to eight in covered versus uncovered operations.^[77]

Health and Nutritional Impacts

Simmering's gentle heat application, typically between 82–96°C, helps preserve heat-sensitive nutrients in foods more effectively than higher-temperature methods like boiling. For instance, water-soluble vitamins such as vitamin C degrade significantly during boiling, with losses reaching up to 50% in vegetables like broccoli and spinach due to leaching into cooking water and thermal breakdown. In contrast, simmering minimizes this degradation by reducing evaporation and exposure time at peak heat, retaining higher levels of vitamin C while allowing partial extraction into broths that can be consumed.^[34]^[78] Additionally, simmering enhances the bioavailability of minerals from bones and connective tissues in stocks and broths, as prolonged low-heat extraction solubilizes calcium, magnesium, and phosphorus without excessive loss, making these elements more accessible for absorption in the digestive tract.^[79]^[80] From a food safety perspective, simmering effectively eliminates pathogens through sustained exposure to temperatures above 80°C, which inactivate bacteria such as Salmonella and Campylobacter. Holding food at approximately 85°C for at least 30 minutes achieves a multi-log reduction in viable pathogens, as the decimal reduction time (D-value) for heat-resistant strains like Campylobacter is around 2 minutes at this temperature, ensuring substantial lethality over extended periods. This method also mitigates risks associated with natural toxins, such as lectins in legumes; simmering soaked beans for 10–30 minutes sufficiently denatures these proteins, reducing their activity by over 99% and preventing gastrointestinal distress, comparable to boiling but with less structural damage to the food.^[81]^[82]^[83] Simmering improves the digestibility of tougher ingredients by facilitating the hydrolysis of complex proteins. In meats, the sustained low heat breaks down collagen into gelatin over 1–4 hours, increasing protein solubility and amino acid availability for enzymatic digestion in the gut, which enhances overall nutrient uptake without forming indigestible aggregates seen in high-heat cooking. Similarly, infusing herbs and spices during simmering liberates and preserves antioxidants like polyphenols and flavonoids, as the mild temperature prevents oxidative degradation while promoting release from plant matrices.^[84]^[85]^[86] Despite these benefits, simmering can lead to drawbacks in certain preparations, particularly sodium concentration during reductions. As liquid evaporates to thicken sauces or stocks, dissolved salts become more concentrated, potentially elevating sodium levels by 20–50% in the final product depending on reduction volume, which may contribute to excessive intake if not balanced. To mitigate this, incorporating fresh, low-sodium ingredients like vegetables or herbs toward the end of cooking dilutes the concentration while maintaining flavor and nutritional profile.^[87]^[88]

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Beurre Blanc - CIA Foodies
From The Culinary Institute of America, a recipe for classic Beurre Blanc sauce ... Add the reduced heavy cream and simmer over low heat for 2 to 3 minutes to ...
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Mirepoix - CooksInfo Food Encyclopaedia
Dec 25, 2003 · Mirepoix © Randal Oulton A "Mirepoix" is a classic French combination of vegetables ... The Culinary Institute of America. The Professional Chef ( ...
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Ragù Bolognese - CIA Foodies
From The Culinary Institute of America, recipe for homemade Ragú Bolognese over fresh pasta.
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Frank Proto - Meat Paella | Institute of Culinary Education
Jun 30, 2021 · When the rice turns bright white, add the sofrito and stir well. Add the rabbit, morcilla and thyme to the pan, and add stock to cover the rice ...Missing: "culinary | Show results with:"culinary
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How to Make Tailgating Chili - Escoffier
Bring the chili to a boil and reduce the heat and simmer for 1-1 1/2 hours. By slow cooking the chili, it gives all of the ingredients a chance meld together ...
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How to: Make Chowders - CIA Foodies
Chowders usually need 1 hour of simmering time to develop ... Culinary Institute of America. instagram · facebook · pinterest.Missing: chili North
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[PDF] Dried Corn Soup
1. Soak the corn in 2 cups water for 48 hours 2. Place the corn and its soaking water in a large saucepan. Add the remaining water and the fat back, and simmer ...Missing: "culinary | Show results with:"culinary
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Food in America - Digital History
One of the first major forces for dietary change came from German immigrants, whose distinctive emphasis on beer, marinaded meats, sour flavors, wursts, and ...Missing: North "culinary
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Beef Chili Recipe - CIA Foodies
Beef Chili recipe from The Culinary Institute of America.
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Dashi 101: A Guide to the Umami-Rich Japanese Stock - Serious Eats
The one fundamental rule of infusing kombu for dashi is that the water should never be brought to a boil. Cooking the combination at or above boiling ...
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Mom's Home Cooking: Japanese Hot Pot (鍋 / Nabe) - Zojirushi.com
Sep 22, 2021 · ... irori,” which was typically built at the center of Japanese homes. ... The broth is usually made from dashi and/or chicken, sake, and mirin.<|separator|>
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Basic Congee Recipe (Chinese Rice Porridge) - The Kitchn
Rating 4.7 (46) Simmer uncovered, stirring occasionally and making sure to scrape to the bottom of the saucepan, until very creamy and thickened, 30 to 35 minutes. When the ...
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Dal Tadka Recipe
Rating 5.0 (199) · 40 minJul 20, 2024 · Ingredients like hing/asafoedita, garlic, red chilies, cumin seeds, mustard seeds, curry leaves and red chili powder are most commonly used. The ...
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Khoresh e Beh (Persian Quince & Plum Stew) - Proportional Plate
Rating 4.9 (16) · 1 hr 40 minJan 6, 2017 · Cook the stew for 90 minutes. To add the saffron just before serving, grind and steep a pinch of saffron in 2 tablespoons of hot water, then add ...Cooking With Quince &... · How To Make This Recipe · Khoresh Bademjan (persian...
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Cholent - Jewish Slow-Cooked Stew - Recipe & History - Tori Avey
Rating 4.9 (64) · 17 hr 20 minApr 8, 2016 · It was created because Jewish law does not permit cooking on Shabbat. ... Cover with lid and cook cholent at 200 degrees F for 12-16 hours.
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Carbonnade Flamande (Flemish Beef Stew) - Diversivore
Rating 4.7 (33) · 2 hr 15 minFeb 18, 2020 · The classic Belgian/Flemish beer-and-beef stew Carbonnade Flamande (also spelled Carbonade) is sure to become a classic in your household.
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New Mexican Pozole Recipe - NYT Cooking
Rating 4.0 (993) · 3 hrLet simmer briskly for 1 hour. While hominy is cooking, make red chile purée: Toast dried chiles lightly in cast-iron skillet or stovetop grill, just until ...
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How to Make Pozole, Mexico's Greatest Party Food | Saveur
To make perfect pozole, follow this breakdown of the stew's core elements: hominy, pork parts, chiles, and all the toppings.
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Feijoada (Brazilian Black Bean Stew) - The Daring Gourmet
Rating 5.0 (61) · 2 hr 20 minDec 16, 2023 · The famous slow-cooked, flavor-packed, umami-rich black bean stew from Brazil, this authentic Feijoada recipe is easy to make and is an ...Missing: credible | Show results with:credible
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Feijoada (Brazilian Black Bean Stew) - Olivia's Cuisine
Rating 4.6 (16) · 26 hr 40 minApr 15, 2020 · Black beans simmer with smoked pork and beef until tender, rich and oh so flavorful. In a nutshell, this is how Brazilians do comfort food!Missing: credible sources
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Doro Wat (Spicy Ethiopian Chicken Stew) - The Daring Gourmet
Rating 5.0 (124) · 2 hr 40 minAug 27, 2013 · An authentic recipe for Ethiopian Doro Wat, a spicy chicken stew, one the most famous of all African dishes. It's SO delicious!
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Doro Wat - Diversivore
Rating 5.0 (5) · 2 hr 20 minJun 20, 2023 · The beloved Ethiopian stew doro wat combines chicken and eggs with onions, berbere, niter kibbeh (spiced clarified butter), and spices to ...
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West African Peanut Stew Recipe - Serious Eats
3 hr 25 minA mainstay of Nigerian cuisine, my groundnut (peanut) stew features chicken and chunks of beef simmered in a velvety, aromatic peanut sauce.
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African Chicken Peanut Stew - Simply Recipes
2 hr 15 minAdd the chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine. Add the chicken. Bring to a simmer and taste ...
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An Introduction to Australia's Indigenous Ingredients | Saveur
Aug 16, 2017 · Bush tucker, or wild food, has evolved beyond survivalist rations, serving as the inspiration for Australia's next-generation cuisine. Aaron ...
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[PDF] Pacific Islands Cookbook - CTAHR
Chop the taro leaves into bite size pieces and add to the boiling stock. Simmer for 25 minutes. Add the chicken meat, salt and pepper, cook another. 10 minutes ...
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Maya Feller's Rastafarian ital stew - BBC
Sep 2, 2023 · The popular island stew eaten by the Rastafarian community is a medley of fresh vegetables, herbs and spices, all simmered in coconut milk.
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Latin American Ingredients: Cassava or Yuca in Colombia
Jul 26, 2018 · Yuca is a common tropical plant and source of food in many countries. In fact, the root, which is what we eat, is the third largest source of carbohydrates ...<|separator|>
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Cassava and Yams Porridge - African Food - YouTube
Jul 26, 2012 · http://www.kadirecipes.com/ Both Cassava and Yams are African favorite, so here a delicious African yams and cassava porridge.
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https://www.youtube.com/watch?v=Qa8rHS_kJSI
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Island Cuisine Guide
Perhaps the most soulful element of island cuisine is the tradition of communal eating. Meals are a time for gathering, sharing, and celebrating together. This ...
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How is heat transferred during cooking? - Science of Cooking
Convection occurs when warmer areas of a liquid or gas rise to cooler areas in the liquid or gas. Cooler liquid or gas then takes the place of the warmer areas ...
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Cooking 101: Heat Transfer - Peter Hertzmann
By the time the water is brought to a simmer, the temperature of the water at the bottom will be warmer than at the top. Also, the sides of our pot will heat up ...Missing: range | Show results with:range
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High Elevation Food Preparation | CSU Extension
The temperature at which water boils declines as elevation rises (Table 1). Because of this, foods prepared by boiling or simmering cook at a lower temperature ...
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11.2 Heat, Specific Heat, and Heat Transfer - Physics | OpenStax
Mar 26, 2020 · The heat flux depends on the temperature difference ΔT=Thot−Tcold . Therefore, you will get a more severe burn from boiling water than from hot ...
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The scientific reason to cook with simmering rather than vigorously ...
Jan 14, 2025 · The scientific reason to cook with simmering rather than vigorously boiling water. An energy-efficient lesson for the kitchen that is still relevant.
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How cooking method and practice affects energy consumption
Jan 14, 2014 · A team of researchers from the University of Arkansas evaluated the current state of energy efficiency during household cooking in developed countries.
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A review of the impact of preparation and cooking on the nutritional ...
Recent studies have demonstrated that the method of preparation and cooking can improve the nutrition quality of food.
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Bone Broth Benefits: How Its Nutrients Fortify Gut Barrier in Health ...
Apr 3, 2025 · This review investigates the nutritional components of bone broth, focusing primarily on the most abundant amino acids and minerals saturated in ...
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Desorption of nutrients and flavor compounds formation during the ...
During the 10 h cooking, the concentration of nutrients and flavor compounds reached their maximum and then decreased, except for minerals, which continued to ...
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Extreme Heat Resistance of Food Borne Pathogens Campylobacter ...
The surface temperature reached 70°C within 30 sec and 85°C within one minute. Extremely high decimal reduction times of 1.90, 1.97, and 2.20 min were obtained ...Missing: simmering | Show results with:simmering
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Sep 16, 2020 · Bacteria begin to die at 149°F (65°C), but boiling water for one minute is still a good precaution. The optimal temperature to kill bacteria in food depends on ...Missing: 85° | Show results with:85°
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The Truth About Lectins—Why Beans Have Gotten a Bad Rap
The good news is that cooking or soaking beans destroys active lectins. Dried beans have to be soaked and then boiled for at least ten minutes.
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Collagen - The Nutrition Source - Harvard University
The process involves simmering animal bones in water and a small amount of vinegar (to help dissolve the bone and release collagen and minerals) anywhere from ...
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Culinary Herbs and Spices: Their Bioactive Properties, the ... - NIH
Microwaving, simmering and stewing all increased the antioxidant capacity probably as a result of heat liberating the antioxidant compounds [73,74]. In contrast ...Missing: retention | Show results with:retention
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Simmer sauces and healthy eating: Take note of the sodium content
Oct 20, 2022 · A packaged simmer sauce makes up a very small part of one of your daily meals. Sp the sodium content should also make up a very small part of your daily sodium ...
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[PDF] Salt content of sauces
Sep 23, 2019 · Over 54% of sauces are high in salt. Fish sauce has the highest salt content, while brown sauce has the lowest. Fish sauce has over 10 times ...