skilletlicker
Head Chef
Many recipes for soups, stews, beans, greens, and nearly anything else that begins or ends in the pot, start with the words "bring to a boil and reduce to a simmer."
But what does simmer mean? I have followed hundreds of google links on this question and found positions ranging from hot (140°F) to continuous rolling bubbles (212°F).
My interest is mostly in controlling the calories in home-made stock and it began a few years ago when I was improving my kitchen skills and beginning to pay attention to weight and calorie intake. I didn't (still don't) always have good home-made stock on hand. But when I did, my weight always was affected as though somebody snuck some extra calories into it.
I've become convinced that this is due to the emulsion of fat and water caused by the surface disturbance of water caused by bubbles created at the bottom of the pot over the burner. The surface disturbance works over time like whisking oil and water into a mayonnaise.
So I've been making my stock lately withvirtually literally no surface disturbance. In other words 180°F to 190°F. It takes longer to break down the connective tissue into collagen and then gelatin but it produces a clearer stock or broth that, when cooled in the refrigerator, has less fat surface than expected and at refrigerator temperatures has the consistency of soft rubber.
But what does simmer mean? I have followed hundreds of google links on this question and found positions ranging from hot (140°F) to continuous rolling bubbles (212°F).
My interest is mostly in controlling the calories in home-made stock and it began a few years ago when I was improving my kitchen skills and beginning to pay attention to weight and calorie intake. I didn't (still don't) always have good home-made stock on hand. But when I did, my weight always was affected as though somebody snuck some extra calories into it.
I've become convinced that this is due to the emulsion of fat and water caused by the surface disturbance of water caused by bubbles created at the bottom of the pot over the burner. The surface disturbance works over time like whisking oil and water into a mayonnaise.
So I've been making my stock lately with