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Need help explaining

post #1 of 5
Thread Starter 
I have been asked by young cooks ,and let me say I am new to cooking too with some exprenicene . Here is what I have to explain...it's for simmering . It says liquid not boil but be bought to just below boiling point slowly and steadly over gentle heat. So don't boil first gradually increase heat till simmer. How do I explain simple enough gradually increase till simmer? Would it be ok to say start at low and if doesn't simmer there increase heat to medium low and see if simmers there. Or is there a better way to explain this?
post #2 of 5

Patience. That is what your cooks need to understand. "A watched pot never boils" is an old saying. 

Think of a simmer as a really slow boil. There are lots of bubbles and the water is steaming but there is no rolling action in the water. 

A simmer is what happens before the water begins to boil. 

Slowly and steadily. In other words, you need patience and not turn the stove on full because you want it to happen right away. 

post #3 of 5

Medium heat and when you notice steam start to rise off of the surface, then pay attention to the edges of the pot. A ring of bubbles will form and become active. After than ring of little bubbles becomes active, you'll notice activity over the surface of the whole pot. That's when you're at simmer. Drop the heat to med-low and you should be fine.

post #4 of 5


bring to a boil then reduce head accordingly

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #5 of 5
Thread Starter 
Am I correct to say gentle heat would be low or medium low? And is it correct to say a simmer is maintained at low or medium low?
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