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Old 12-26-2008, 01:47 AM   #1
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Simmering shin of beef?

When simmering beef or veal, such as shins, is it better to bring the water (liquid) to a boil first (before simmering)?

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Old 12-26-2008, 08:17 AM   #2
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If I'm braising, I always bring to a boil as fast as I can then reduce the heat to a simmer.
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Old 12-26-2008, 08:23 AM   #3
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lol, you have to kick them to get them really tenderized first.

j/k, arg.

i suppose that since you'll be braising them for a long time, and they have a lot of connective tissue, you would bring the liquid to a boil (for various reasons: to boil off alcohol, to break down ingredients to empart their flavors, etc.).

from what i've cooked, you add something to a cold liquid then bring to a braise or simmer is when the protein is delicate, and/or is tender enough that you wouldn't want to destroy it or cause it to tighten up.

something like a flaky fish, or italian baccala that is simmered is started in a cooler/cold liquid or they'll fall apart or get tough, respectively.



hopefully, one of the pros will expand on this or correct me if i'm wrong.
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Old 12-26-2008, 11:55 AM   #4
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Thanks for the replies. I thought simmering, braising and stewing were the same thing.
Quote:
Originally Posted by Andy M. View Post
If I'm braising, I always bring to a boil as fast as I can then reduce the heat to a simmer.
Or you could use already boiling water as I did yesterday.
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Old 12-26-2008, 01:14 PM   #5
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Simmering, braising and stewing are very similar.

Simmering refers to how hot a liquid is. It's just below boiling with bubbles rising to the surface not like boiling. There are fewer bubbles and they as slower.

Braising is used for larger pieces of meat that are partially submerged in a liquid, typically about 2/3 of the way. Think pot roasts.

Stewing is for smaller pieces such as beef stew where there is more liquid and the pieces are completely submerged.
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Old 12-26-2008, 01:31 PM   #6
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Thank you Andy.
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