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Old 06-27-2013, 03:05 PM   #11
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Quote:
Originally Posted by mumu View Post
would u do the same for rec. that says bring to a simmer?
Yes.

Typically, you do a recipes steps and end up with adding liquids. Then the instruction is to simmer. Unless you have a lot of time to waste, get the liquid boiling ASAP then reduce to a simmer. Why wait around?
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Old 06-27-2013, 03:06 PM   #12
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i just read for milk or cream based u dont do a boil first. can scorch

With dairy, you have to keep stirring it.
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Old 06-27-2013, 03:22 PM   #13
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Sorry for asking but not getting this. If i have say cream base or something that would scorch i would grad. bring up to simmer on a low setting (i would start at low and work up to the simmer) verse going to high ,boil then down to simmer?
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Old 06-27-2013, 04:16 PM   #14
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Quote:
Originally Posted by mumu View Post
Sorry for asking but not getting this. If i have say cream base or something that would scorch i would grad. bring up to simmer on a low setting (i would start at low and work up to the simmer) verse going to high ,boil then down to simmer?
I said:

Quote:
Originally Posted by GotGarlic View Post
With dairy products, yes, boiling them will cause them to scorch. So you bring them to a simmer at a lower temperature and watch them so they don't boil.
What is confusing you about this?
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Old 06-27-2013, 08:30 PM   #15
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I have a Wolf stove so almost everything gets started on a high flame and when it gets going, the flame is adjusted. If by some chance it needs a lower flame from the beginning, one burner has an steel plate over it, to shield the pot bottom. Sometimes I heat the steel plate, turn off the burner and allow dinner plates to warm since the granite counter tops cool everything so fast.
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Old 06-28-2013, 06:41 AM   #16
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Confused because have a new stove. Plus first time making a cream base rec. that's why i was asking by starting on low temp. And working up till see a simmer would be right (am i correct?)instead of going like I usually do boil at high then down to a lower setting till it started to simmer.
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Old 06-28-2013, 10:40 AM   #17
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How would any of you do a cream base rec. ?
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Old 06-28-2013, 10:55 AM   #18
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Quote:
Originally Posted by mumu View Post
Sorry for asking but not getting this. If i have say cream base or something that would scorch i would grad. bring up to simmer on a low setting (i would start at low and work up to the simmer) verse going to high ,boil then down to simmer?
Do you drive, mumu?
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Old 06-28-2013, 02:22 PM   #19
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I don't drive a car but do drive a tractor.
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Old 06-28-2013, 03:32 PM   #20
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Originally Posted by mumu View Post
I don't drive a car but do drive a tractor.
hmmm, this might be a bit of a stretch then, but think of it this way;
Suppose you want to go from 0 to 60. There are two ways to do it; one is to barely push on the accelerator and take forever to reach your speed; The other way is to push down hard on the accelerator, get there more quickly, but risk overshooting a bit and having to back off a lot when you get there.
It's the same with bringing something to a simmer. You can get there slow or get their fast, but if you are going to get there fast you need to pay closer attention. And if you are going to get there fast with something thick it will need stirred often as thick stuff doesn't agitate itself like thinner stuff. That's why some people burn the meatballs in the spaghetti sauce.
Stop trying to figure out your knobs and start paying more attention to what's in the pot. It's the end result that counts.
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