GarrettB
Assistant Cook
- Joined
- Apr 2, 2006
- Messages
- 35
I'm just learning how to cook, and I see a LOT of recipes that say bring the heat to a boil, and then immediately reduce to a simmer. Why?
I can understand the "force" of a boil being too much for certain fragile foods. But this seems to be the case in more durable vittles as well. So how come nearly every recipe I've come across demands I jump up to a boil then leap down to a simmer. Why not just heat up to a simmer? And why simmer at all?
I can understand the "force" of a boil being too much for certain fragile foods. But this seems to be the case in more durable vittles as well. So how come nearly every recipe I've come across demands I jump up to a boil then leap down to a simmer. Why not just heat up to a simmer? And why simmer at all?