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bring to a boil, then simmer

post #1 of 9
Thread Starter 

So when a recipe says bring to the boil and them simmer 10 minutes, does it mean i constantly keep the pot/pan on the heat while the stove cools down so in essence I am actually keeping it boiling for a good 3-4 minutes not just bringing it to the boil and then immediately simmering?

post #2 of 9

The instructions should say how long to boil.  It depends on what you're simmering anyway.  With meats, boiling it would cause the proteins to seize up.  With vegetables or beans, a hard boil might cause them to break up.

post #3 of 9
Quote:
Originally Posted by kuan View Post
 

The instructions should say how long to boil.  It depends on what you're simmering anyway.  With meats, boiling it would cause the proteins to seize up.  With vegetables or beans, a hard boil might cause them to break up.

My dear late mother would boil either a chuck or seven bone roast for at least an hour and then simmer it for another three or four hous prior to serving.  And the meat was quite tender and didn't need a knife for cutting and slicing.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #4 of 9
Thread Starter 
Quote:
Originally Posted by kuan View Post
 

The instructions should say how long to boil.  It depends on what you're simmering anyway.  With meats, boiling it would cause the proteins to seize up.  With vegetables or beans, a hard boil might cause them to break up.


Well thats what it says, bring to the boil. So how long is it acceptable to boil it when im bringing it to the boil? 2-5s?

post #5 of 9

What are you boiling?

.

.

.

besides water?

post #6 of 9

As soon as the liquid is bubbling fiercely, reduce the heat so that it simmers gently.

post #7 of 9

When those are the only instructions (meaning that a specific boil time has not been specified) the intent is generally to use a high "flame" to get to the simmer temp quickly.  It sounds like OP is using an electric range.  On a gas range there is no significant delay when the flame is reduced from high to low.  On electric range I'd pull the pan off of the eye until it cools down to simmer temp, or move the pan from one eye set on high to get to temp to another eye set to simmer.

post #8 of 9

Put a teaspoon of cold water in the pot to bring the boil down.

post #9 of 9
Thread Starter 

Thanks all.

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