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Old 08-27-2013, 10:52 AM   #11
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When I made my soup ...i used low it took awhile but got there.
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Old 08-27-2013, 10:52 AM   #12
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cream sauce..... at it says just what i been saying....grad. bring the heat to a simmer. I cant rem. the whole rec. how would u do this BTAB and RTS if the milk could scorch?
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Old 08-27-2013, 11:01 AM   #13
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I have NEVER heard of gradually bringing something to a simmer. BTB RTS is the standard.
I'll admit I've seen this phrase in recipes. Most notably in recipes involving milk or other dairy, where boiling might cause ingredients to curdle, separate, or burn (examples: stovetop custards or when making cheese). In these cases, rather than setting the burner to high and lowering the heat once it comes to a boil, I've just set the initial temperature lower - say, medium low - and once it comes up to the desired temp, I turn the burner down to low to maintain it.

But no, I've never seen any recipe that calls for gradually increasing the heat source. That seems a little silly.
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Old 08-27-2013, 11:10 AM   #14
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For your cream sauce I would turn the burner to high and let it heat while stirring. When it started to bubble around the edges, I'd turn it down to Med. High and keep stirring. When it starts to simmer, I'd turn it down to the appropriate temperature to maintain the simmer.

In my opinion, the instruction that recipe gives is there as a precaution against boiling over. That can be a real problem so you must take care. Rather than fiddling with burner settings hoping to get it to a simmer, I'd stand there stirring and watching for the brief time needed to get to a simmer on high then adjust the burner.

It seems overly fussy to me.
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Old 08-27-2013, 11:25 AM   #15
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Andy..... just thinking out loud, wouldn't any of the burner settings if waited long enough get you at a simmer? I know have to watch the pot,but would this be correct.
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Old 08-27-2013, 11:51 AM   #16
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would i be correct in the above statement when rec. calls for gradually bring to a simmer?
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Old 08-27-2013, 12:45 PM   #17
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Andy..... just thinking out loud, wouldn't any of the burner settings if waited long enough get you at a simmer? I know have to watch the pot,but would this be correct.
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would i be correct in the above statement when rec. calls for gradually bring to a simmer?
Any burner setting above the setting needed to maintain a simmer will do the job. Lower settings would just take forever to get there. I think it would also effect the final result, possibly making it thicker than needed.
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Old 08-27-2013, 01:12 PM   #18
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so thats why the stock i made took so long i was below the maintain simmer settings.
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Old 08-27-2013, 01:58 PM   #19
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so thats why the stock i made took so long i was below the maintain simmer settings.
Yup!
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Old 08-27-2013, 03:00 PM   #20
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Andy you mention you never heard bring up to a simmer. Standard BTAB and RTS. But i checked through some rec. i have and there are some written like that. So when it says bring up to a simmer,is it ok to think this way ....you can do it over low,med. or high .....thinking if you do at low will take the longest and med. little faster and of course at high faster. This way doesnt have nothing to do with doing it lower than the heat that maintains a simmer? I hope i said this right?
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