What Is the Difference Between Poaching, Simmering, and Boiling?

Poaching, simmering, and boiling are all moist-heat cooking techniques that adhere to the basic steps of immersing food in a liquid in order to complete its cooking process. The three cooking techniques...

Simmer with or without lid?

by Chowz 1 month ago

When making a ragu or something that I want to simmer for a few hours, does it matter if I use a lid and reduce it at the end or without one and add water as it evaporates? I prefer with a lid s...

Help with choosing a universal saucepan (2 - 3.5 quart) for daily home use on induction (cooking oatmeal / pasta / soup / other for 2 - 4 people)

by VitalyVashurin 9 months ago

Good day, dear users of this wonderful site! First of all, I would like to say that this is a very high-quality, competent and super-useful information resource. I am very grateful to each ...

Corned beef... oven or stove?

by ashii 12 years ago

I would like opinions regarding the preparation of corned beef. Personally my family always did it covered with water and simmered on the stove for 3 hours or so. A friend of mine however swears...

All day simmering?

by thegforceny 1 year ago

So say you have some free time in the morning or mid day to make a dish that benefits from long simmering. It was massaman curry, but stews or a bolognese would work in this case as well. Do you l...

Help w/ "Cheater's" Soup Base using Rotisserie Chickens and Commercial Chicken Stock

by spygrrl 2 years ago

I'd like to hear from people who have used rotisserie chickens and purchased broth or stock for their soup, on your method and proportions. I DO NOT have a pressure cooker so this would be in a pot...

How to Use Cast Iron Simmer Plate/Heat Diffuser

by rp17 2 years ago

Can anyone explain the best way to use these? I have a cast iron one by the same manufacturer as my stove, which the previous home owner's left behind for us when we bought the house. Without the...

Why boil brats?

by knucklesandwich 8 years ago

Can someone out there explain bratwurst to me? Why boil, simmer, or otherwise immerse a sausage destined for a grill, or frying pan? And why beer?

Can you overcook Oxtail by simmering too long?

by antihawk 4 years ago

Hi all, I'm using oxtail as the cut of beef for a Genovese Ragu (beef and onion pasta sauce) tomorrow. My question is: can I overcook the oxtail by simmering it for too long? I know this cu...

Fat layer of ramen broths - to skim or not to skim?

by Chili_Junkie 3 years ago

Hello dear Chowhound community, I have been making ramen broths for a couple of years now and still try new things. I always skim foam and impurities (most get taken care of in the first - boil ...

Why does simmering meat with the pot covered sometimes produce gravy but othertimes burns the bottom?

by badatcooking 3 years ago

The title of this post is the story of my life, and it just happened yesterday. Lets say im frying a whole bunch of ground turkey or something, nothing special. After i feel its cooked enough, i...

Simmering Bolognese Sauce . . .?

by CindyJ 14 years ago

I'm about to put up a big pot of Bolognese sauce. Two similar recipes, both from trusted sources, both calling for very similar ingredients, give slightly different simmering instructions. One sa...

Can microwave oven be used to simmer/evaporate liquid?

by monotious 4 years ago

I just bount a new microwave oven, which I am told uses inverter technology, which basically means that the microwave oven can adjust the energy output, say to 50%, as opposed to putting out energy...

Use the wok ring as a simmering ring

by MartinG 4 years ago

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 even heat all over the bottom because of the distance between the flame and the pan.

Braised Vs. Boiled Pulled Pork

by notoriousben3 4 years ago

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 stove in a standard sauce pot from time to time with comparable results. Is...

Melting chicken skin/fat

by finally_osbscure 4 years ago

Hi, all, I've been making a lot of recipes with skin-on bone-on chicken thighs simmering in coconut curry and I'm interested to know whether the fat of the skin will eventually render given enough ...

what is the trick to not have rice boil over?

by smilingal 5 years ago

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 tighter seal...nothing seems to work when I make rice. Basmati rice - 2 cups water to...

Meatballs - to brown or not brown 1st?

by thew 10 years ago

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

by pass 12 years ago

Whenever I make stock it always ends up cloudy, I've tried clarifying with eggs, sieving through muslin multiple times, cooking at barely a simmer, but it always ends up with looking slightly cloud...

Fresh Horseradish -- THAT bitter?!?

by Dmnkly 12 years ago

One of my farmers market pickups this past weekend was a chunk of fresh horseradish. I'd never cooked with it before, and was anxious to give it a try. I used an exceedingly simple Jean-Georges r...

Gravy burning off?

by jounipesonen 6 years ago

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=8&ved=0CB8QFjAA&url=http%3A%2F%2Fwww.nytimes.com%2Fvideo%2Fdining%2F10000000313...