Community Discussions
How to Use Cast Iron Simmer Plate/Heat Diffuser
Can anyone explain the best way to use these? I have a cast iron one by the same manufacturer as my stove, which the...
Why boil brats?
Can someone out there explain bratwurst to me? Why boil, simmer, or otherwise immerse a sausage destined for a g...
Can you overcook Oxtail by simmering too long?
Hi all, I'm using oxtail as the cut of beef for a Genovese Ragu (beef and onion pasta sauce) tomorrow. My que...
Fat layer of ramen broths - to skim or not to skim?
Hello dear Chowhound community, I have been making ramen broths for a couple of years now and still try new things...
Why does simmering meat with the pot covered sometimes produce gravy but othertimes burns the bottom?
The title of this post is the story of my life, and it just happened yesterday. Lets say im frying a whole bunch o...
Simmering Bolognese Sauce . . .?
I'm about to put up a big pot of Bolognese sauce. Two similar recipes, both from trusted sources, both calling for v...
Corned beef... oven or stove?
I would like opinions regarding the preparation of corned beef. Personally my family always did it covered with water...
Can microwave oven be used to simmer/evaporate liquid?
I just bount a new microwave oven, which I am told uses inverter technology, which basically means that the microwave...
Use the wok ring as a simmering ring
Has anyone more than I tried to use the wok ring as a simmering ring - put a big pan upon the wok ring? Much more eve...
Braised Vs. Boiled Pulled Pork
I've been using my dutch oven to do a braised pulled pork for a couple of years now, but I've also simmered it on the...
Melting chicken skin/fat
Hi, all, I've been making a lot of recipes with skin-on bone-on chicken thighs simmering in coconut curry and I'm int...
what is the trick to not have rice boil over?
I have tried larger pots, placing a piece of foil over the top of the pot then placing it's lid on to create a tighte...
Meatballs - to brown or not brown 1st?
i'm talking your standard red sauce meatball here - what's your take, brown before simmering or not?
Clarifying Stock: making it clear and not cloudy
Whenever I make stock it always ends up cloudy, I've tried clarifying with eggs, sieving through muslin multiple time...
Fresh Horseradish -- THAT bitter?!?
One of my farmers market pickups this past weekend was a chunk of fresh horseradish. I'd never cooked with it before...
Gravy burning off?
Here's Claiborne's Smothered Chicken: https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact...
How long do I boil/simmer pork sausages before browning them?
I want to make all pork italian sausages tonight. I was going to simmer them before browning them (recommended on a ...
want to make sure i am truly simmering, is the heat too low?
hey all hope you are all well... well i am finding myself paranoid over the art of "simmering" . . . i am making home...
How do you "keep meat warm"?
I've been trying to cook more lately, and I keep coming across recipes that want me to "keep the meat warm" while I f...
Leaving the stove on, leaving the house
When I cook stock for a looooong time, sometimes I leave it simmering when I go out or go to bed. The flame is on low...