Learning2Cook45
Assistant Cook
In general, I've had a hard time determining when I'm truly simmering something. I know it's a gentle boil, where you'll see small bubbles at the surface.
For example, when I was making stew, I saw a couple of small bubbles at the surface. Does that mean it was simmering? Do the bubbles have to be throughout the pot or could it just be 1 or 2 bubbles?
For example, when I was making stew, I saw a couple of small bubbles at the surface. Does that mean it was simmering? Do the bubbles have to be throughout the pot or could it just be 1 or 2 bubbles?