we got thinking and if the simmer burner was working the way it should.... would we still see the small bubbles breaking or would it be different ? If we get a new stove with this option would like to know what we should expect. dont mean to drag this on.
Altitude also plays a part.The temperature for simmering varies from dish to dish. The type of pot you use can have an effect, as well as if you use a lid or not.
ok. thanks guys.( i was trying to surprise my mom)...i thought the longer it simmered the flavor would go through....should of known about the lid .yes your right a lot of the liquid did boil away,still good just thicker. I will get it yet. By the way ... thank you for putting up with me and my questions. You all have been a big help.
You can always add some water back to the chili if it's too thick.
ROTFLMAO!! I think it boiled over and put out the server!! LOLThe cooking police took the site down because it doesn't know how to simmer.
TeeHeeI'll be happy to help you with your tech support question, but you'll have to wait until I can move to India or Bangladesh.
I got so tired Googling that I didn't have the energy to click on any links.
Yeah they all say that!
the water did loosen the chili back up..thanks for the tip. I really hate to ask this but can u explain to me on a crock pot how they consider high to be simmering.I can see the low....but high i dont get. Like i mention before i asked if we have to fiddle with stove to get to a simmer for things,i asked how the slow cooker does it and Andy replied,i understand what he said but dont get the high setting on the crock pot.A simmer is a simmer......I hope i said this right and u know what i am trying to ask.
<sigh>