let me ask this way... to boil i can bring up to a boil on high or med. or even low but of course on low take longer. So wouldnt bring to a simmer be the same way? I really thought the stock i made on low heat was bec. it was so low thats why took the longest time to get to simmer,but i am wrong in that bec. of what was said about having the heat under the maintaining simmer. For some reason i dont understand bring to a simmer and what heat setting to use.
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