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Professional Chefs debate the appropriate temperature and appearance of simmering liquids constantly, with some saying that a simmer is as low as 180°F. If you are in Culinary School or a professional kitchen, you should always use the chef's definition of simmering. Simmering ensures gentler treatment than Boiling to prevent toughening and prevent food from breaking up. Simmering is usually a rapid and efficient method of cooking. In Japanese Cuisine , simmering is considered one of the four essential cooking techniques (along with Grilling , Steaming , and Deep Frying ). '' Simmering '' is also the name of a district of Vienna . |
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