Title: Simmering (Moist-Heat Cooking Method) - Jessica Gavin
Headings: Simmering 101
Simmering 101
What is Simmering?
The Process- How it Works?
What Culinary Problem is this Method Solving?
Temperature to Simmer
Better to Simmer Covered or Uncovered?
What is the Difference Between Boiling and Simmering?
When to Use Each
Why Bring to a Boil and Then Simmer?
Tips to Maintain a Simmer
Benefits of Simmering
How Much Liquid to Use
Add Meat to Cold Water or Liquid
Seasonings/Flavoring for Simmering Liquid
Low and Slow Cooking (ie, braises and stews)
How Long to Simmer Food:
Advantages and Disadvantages of Simmering
Foods to Simmer
Tools for Simmering
Jessica Gavin

Content: Aromatic herbs and vegetables add incredible dimension to simmered food, too. Low and Slow Cooking (ie, braises and stews)
Lamb shank, osso buco, and tough, muscular cuts of meat all use simmering as part of the cooking process. By cooking for extended amounts of time on low temperatures, these cuts become meltingly tender and flavorful from everything they’re cooked with. Simmering breaks down the proteins that can make these cuts a challenge to eat when cooked any other way. In place of a crock pot or slow cooker, a low temperature can be set in your oven and the pot can be placed inside for the required cooking time with only occasional supervision. How Long to Simmer Food: Tougher cuts of meats: If simmering meat, place the food in cold water, and then bring it up to a simmer. Larger tougher cuts may require cooking times upwards of 4 hours, until they’re fork tender. Low temperature in the oven can help you do this.