Mylegsbig
Head Chef
Hey guys normally i have been simmering my chili's and meat sauces for about 2 hours , uncovered, to reach desired thickness/flavor. I'm looking to expand my knowledge on this type of stuff and hope you will answer a couple of questions.
1.) I am curious as to what are the merits of leaving a pot covered/semi covered, and simming it for 3-4 hours. Does this concentrate flavor/ tenderize meat more than say 1-2 hours?
2.) Are there any particular seasonings, herbs, meats, etc, that should NOT be slow simmered because they will become bitter/overcooked/ ruined?
3.) Is there any cutoff as to how long you should simmer a meat sauce / chili?
4. )What are the advantages of slow simmering my chili/meat sauce in a stainless steel pot rather than Teflon? I got a stainless steeel 8qt sauce pot today for 60 dollars. I got it because most people on here seem to reccomend stainless.
5.) Since this pot is stainless and not a nonstick pan, should i stir and scrape the bottom of my slow simmering sauces more often than i used to? If so, how long? I used to do it every 10 minutes before.
Also any other miscellaneous info you have on slow simmering would be appreciated.
As always, thanks in advance,
Legsbig
1.) I am curious as to what are the merits of leaving a pot covered/semi covered, and simming it for 3-4 hours. Does this concentrate flavor/ tenderize meat more than say 1-2 hours?
2.) Are there any particular seasonings, herbs, meats, etc, that should NOT be slow simmered because they will become bitter/overcooked/ ruined?
3.) Is there any cutoff as to how long you should simmer a meat sauce / chili?
4. )What are the advantages of slow simmering my chili/meat sauce in a stainless steel pot rather than Teflon? I got a stainless steeel 8qt sauce pot today for 60 dollars. I got it because most people on here seem to reccomend stainless.
5.) Since this pot is stainless and not a nonstick pan, should i stir and scrape the bottom of my slow simmering sauces more often than i used to? If so, how long? I used to do it every 10 minutes before.
Also any other miscellaneous info you have on slow simmering would be appreciated.
As always, thanks in advance,
Legsbig