Simmering
Holding liquid just below the boil, around 85–95°C, so bubbles break gently. Keeps stocks clear and proteins tender where boiling would cloud and toughen them.
0 recipes
Nothing here yet.
Holding liquid just below the boil, around 85–95°C, so bubbles break gently. Keeps stocks clear and proteins tender where boiling would cloud and toughen them.
0 recipes
Nothing here yet.