Simmering is one of the most important techniques that anyone who enjoys cooking should master. Although not very difficult to learn, of course you need a fairly regular practice to master the technique. Generally, most recipes recommend that you apply the technique without providing a detailed explanation of the steps you need to do. That's why you should read this article! Simply put, the simmering technique asks you to cook the liquid below its maximum boiling point; This technique is usually used to cook food for a long time so that the texture of the food is softer and the taste is stronger. This article also includes information on how to identify the exact boiling point so that you can achieve the results you want as easily as turning your palm!
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Method 1 of 3: Understanding the Simmering Process
Step 1. Read the instructions on the recipe carefully
In fact, the instructions for simmering things vary widely. In most cases, you will be asked to cook the liquid at a very low temperature until it reaches the proper boiling point for simmering. Alternatively, you'll be asked to bring the sauce to a boil first, then reduce the heat and cook it again until it reaches the right boiling point. The two techniques give different results. Therefore, make sure you know the correct method to do both.
- Simmering the liquid means that you have to heat the liquid to below its proper boiling point (roughly around 85°C-96°C).
- Generally, the maximum boiling point when cooking liquids is 100°C.
Step 2. Use low to medium heat to slowly cook the food using a simmering technique
Set the stove to low to medium heat, then cook the food you want. Don't leave the stove and do something else! Remember, sometimes you need to adjust the temperature of the stove so that the food does not boil prematurely. It's a good idea to keep an eye on the stove until the food reaches a proper and stable boiling point.
- If you want to practice your simmering technique, try experimenting with boiling the water first.
- Boil water at different temperatures to understand the different ways of cooking liquids and their results when cooked at different temperatures.
Step 3. Observe the quantity of bubbles appearing on the surface of the liquid
The exact boiling point is obtained when the liquid begins to vaporize and small bubbles appear on its surface. Generally, the simmering technique is used to amplify the flavor of a dish and soften the texture of the meat.
- “Slow simmer” or “slow simmer” is the term used when tiny bubbles on the surface of a liquid appear every 1 or 2 seconds. Generally, this technique is used to cook broth for a long time.
- “Rapid simmer” is the term used when small bubbles constantly appear on the surface of a liquid, the liquid gives off a small amount of steam, and large bubbles begin to appear.
- In various recipes, rapid simmer is also often represented by the term gentle boil; Generally, this technique is used to thicken liquids or sauces.
Step 4. Cook the liquid until it reaches a temperature of 85°C-96°C
If you have a kitchen thermometer, feel free to use it to check the temperature of the liquid you are cooking. However, if you don't have one, sharpen your observation skills regarding the most appropriate boiling point for simmering food.
- The right temperature ranges from 85°C-96°C.
- The wide temperature range is due to the different degrees of boiling, starting from a slow simmer to a rapid simmer.
Step 5. Adjust the temperature to maintain a stable boiling point
Once you've reached the right boiling point, make sure you continue to cook on low to medium heat to keep the temperature steady. Feel free to adjust the cooking temperature whenever needed! Once you've reached the right and stable temperature, make sure you stir the food regularly so it doesn't burn.
- Make sure you adjust the temperature again after adding the new ingredients to it.
- Some types of liquids and sauces need to be stirred more frequently. Instead, follow the instructions listed on the recipe in detail.
- Always keep an eye on the food until you know how often it needs to be stirred.
Method 2 of 3: Cooking and Thickening the Sauce with the Simmering Technique
Step 1. Follow the instructions on the recipe
Most sauce recipes will require you to cook the sauce for a long time. Generally, this technique needs to be done so that the liquid content in the sauce mixture is reduced. As a result, the texture will be thicker when served. In other words, a sauce that is cooked for a long time using a simmering technique will have a thicker texture and a much more delicious taste.
- The longer the sauce cooks, the less quantity it will have and the thicker the consistency will be.
- Some types of sauces that are commonly prepared with this technique are tomato sauce, béchamel sauce, thickened balsamic sauce, thickened red wine sauce, and other types of sauces made with meat juices.
- Generally, this type of white sauce does not need to be thickened.
Step 2. Reduce the heat
After mixing all the sauce ingredients, reduce the heat and cook the sauce until it reaches the right boiling point. The sauce is cooked when it starts to steam and form tiny bubbles on the surface; Stir the sauce periodically while waiting for it to cook.
- Don't look away and do anything else, at least until the sauce reaches a proper, stable boiling point.
- Always keep an eye on the sauce you're cooking!
Step 3. Adjust the temperature and stir the sauce periodically
Chances are, you'll need to cook the sauce on medium or low heat so it doesn't boil before it becomes thick. Once you've reached the right, stable boiling point, you can do other things without worrying about the sauce being cooked. However, make sure to stir the sauce every once in a while and check the temperature so the sauce doesn't end up burning.
- If the base of the sauce burns without you noticing, you're afraid the scorched parts will mix with the rest of the sauce when you stir and spoil the taste.
- Don't try to clean the scorched base of the sauce with a spatula!
- Some types of sauce need to be stirred more often; therefore, always keep an eye on the sauce you are cooking until you really understand how often it needs to be stirred.
- Adjust the temperature so the sauce doesn't boil prematurely.
Step 4. Cook the sauce until it reaches the desired consistency
Some recipes will provide detailed instructions on when to cook the sauce; however, some simply ask you to cook the sauce until it reaches the desired consistency. In fact, most sauces can be cooked over low heat for hours to allow the texture to slowly settle down and the flavor to get stronger; One example of a sauce that can be cooked and thickened for hours is Italian tomato sauce.
- The longer the sauce cooks, the thicker the texture will be and the less quantity it will have. As a result, the taste will be stronger and more delicious.
- Don't worry, the sauce will cook well as long as you stir it regularly and cook it on a low heat.
Method 3 of 3: Cooking Meat with the Simmering Technique
Step 1. Spread vegetable oil evenly on the surface of the meat
To reduce oil consumption and make your cooking healthier, do this process instead of pouring oil over the pan as usual. In addition, the brown color on the surface of the meat will be more evenly distributed. In general, cuts of meat cooked with this technique generally have a tough texture and are sold at a low price. That's why meat needs to be cooked for a long time with a simmering technique so that the texture is soft when eaten.
- This technique is best used for cooking red meats such as beef and mutton.
- If referring to a recipe, make sure you follow each step in the recipe in detail.
Step 2. Fry the meat over medium or high heat until the entire surface is lightly browned
Instead, use a cast iron skillet that is able to conduct heat more evenly. Place the pieces of meat that have been smeared with oil on a frying pan, fry on medium to high heat. Make sure you don't fry too much meat at the same time so the pan doesn't heat up.
- Turn the meat periodically so that the color is more even.
- Drain the meat that is all brown on the surface.
- Place the meat on a clean plate, set aside until it's time to process.
Step 3. Pour the liquid into the pan, bring to a boil
After frying all the pieces of meat, pour the liquid into the skillet that was used to fry the meat. Although it depends on the instructions on the recipe, most people will use broth or wine to cook the meat with this technique. Make sure you boil the liquid on medium to high!
The liquid has reached its boiling point if the surface appears to be moving and bubbling
Step 4. Reduce the heat, continue the cooking process on low heat
Once the liquid boils, reduce the heat and continue the cooking process until the liquid reaches the proper boiling point. In the simmering technique, the exact boiling point is obtained when the liquid gives off steam and creates tiny bubbles on the surface.
- Make sure the liquid has reached that boiling point before you put the meat in it.
- The texture of meat cooked in a liquid with a simmering technique will be very soft when eaten.
Step 5. Return the meat to the skillet
Once the liquid has reached the proper boiling point, slowly arrange the pieces of meat one by one on the surface of the pan. Adjust the temperature and stir the food if needed; Chances are, you'll need to cook the meat on a low to medium heat so the liquid doesn't boil before the meat is cooked and tender.
- This is a general guide for simmering most types of meat.
- Cooking time really depends on the type of meat and the type of cooking.
