Simmering

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...

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 ...

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...

by thegforceny 2 years 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...

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...

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...

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?

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...

by Chili_Junkie 4 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 ...

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...

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...

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.

by notoriousben3 5 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...

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 ...

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...

by thew 11 years ago

i'm talking your standard red sauce meatball here - what's your take, brown before simmering or not?

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...

by Dmnkly 13 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...

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...