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Can anyone explain the best way to use these? I have a cast iron one by the same manufacturer as my stove, which the...
Can someone out there explain bratwurst to me? Why boil, simmer, or otherwise immerse a sausage destined for a g...
Hi all, I'm using oxtail as the cut of beef for a Genovese Ragu (beef and onion pasta sauce) tomorrow. My que...
Hello dear Chowhound community, I have been making ramen broths for a couple of years now and still try new things...
The title of this post is the story of my life, and it just happened yesterday. Lets say im frying a whole bunch o...
I'm about to put up a big pot of Bolognese sauce. Two similar recipes, both from trusted sources, both calling for v...
I would like opinions regarding the preparation of corned beef. Personally my family always did it covered with water...
I just bount a new microwave oven, which I am told uses inverter technology, which basically means that the microwave...
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...
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...
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...
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...
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 time...
One of my farmers market pickups this past weekend was a chunk of fresh horseradish. I'd never cooked with it before...
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...
I want to make all pork italian sausages tonight. I was going to simmer them before browning them (recommended on a ...
hey all hope you are all well... well i am finding myself paranoid over the art of "simmering" . . . i am making home...
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...
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...
