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Old 08-27-2013, 04:11 PM   #21
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Join Date: Feb 2012
Posts: 347
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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Old 08-27-2013, 05:41 PM   #22
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For the recipes that direct you to simmer a liquid, the key is to get the liquid to a simmer and keep it there until you accomplish the recipe's intent. How you get it there is really not important to the process.

All that's really important is to get it to a simmer without letting it boil furiously because you walked away.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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