hey guys, its me again and its another question about slow cooking.
i have some 1-inch tick bone pork chops and since its a bit of a bad weather im not gonna bbq them. i was searching the net and found a recipe (i don't think i can paste links yet) which tells to flour each side and brown for 7mins each side and then simer in water and gravy powder for 45-1hr and says in brackets > the longer the better. now im gonna give it a try, but since im using a gas cooker i had a hard time trying to control tempreture (every time i put the lid on even on low heat water still boils instead of simmers)
somebody can get me to the right direction how to exacly keep the water simmering instead of boiling ? any tips and tricks? will it hurt if the lid is not on the frying pan? (never understood the lid thing other then for the water not to dry out)
i have some 1-inch tick bone pork chops and since its a bit of a bad weather im not gonna bbq them. i was searching the net and found a recipe (i don't think i can paste links yet) which tells to flour each side and brown for 7mins each side and then simer in water and gravy powder for 45-1hr and says in brackets > the longer the better. now im gonna give it a try, but since im using a gas cooker i had a hard time trying to control tempreture (every time i put the lid on even on low heat water still boils instead of simmers)
somebody can get me to the right direction how to exacly keep the water simmering instead of boiling ? any tips and tricks? will it hurt if the lid is not on the frying pan? (never understood the lid thing other then for the water not to dry out)