SIMMERING

1. Definition:

Simmering is a method of cooking in a liquid at a temperature of about 180 degrees.

2. Rules for simmering:

(1) Use a double boiler to keep the temperature correct.
(2) Put the food in liquid in the top dish, and proceed as in boiling.

3. Effects of simmering:

(1) It makes some foods soft and tender—fruit and vegetables.
(2) It does not make the protein of animal food (milk, eggs, and meat) hard as boiling does.
(3) It dissolves out a good deal of the food substance into the cooking liquid.
(4) It causes very little loss of flavour.
(5) It does not break up the food.