Any cook must know how to simmer a food: it is an essential knowledge. While not difficult to learn, this technique does require some practice. Often, recipes call for the ingredients to be simmered at a certain power, but they don't always explain what it means or how to do it. To simmer means to cook a liquid at a temperature that is slightly below the boiling point. This method allows you to cook food gently and gradually until tender; as an added benefit, colors and flavors will tend to intensify or remain intact. There are many ways to tell when a liquid is simmering; when you know what to look for, you will have no difficulty implementing this technique.
Steps
Part 1 of 3: Identifying the Boiling Stages
Step 1. Read the recipe carefully
The indications relating to boiling are different for each preparation. In most cases, a recipe recommends one of two possible methods. It could mean just simmering the liquid in a saucepan (i.e. heating it slowly using a low heat until it is about to boil), or bringing it to a boil and then reducing the heat so that it returns to a simmer. The two different techniques give two different results, which is why it is important to do them correctly.
- To simmer means to bring a liquid to a temperature that is slightly below the boiling point: generally, it is between 85 and 96 ° C.
- In cooking, the boiling point of a liquid is approximately 100 ° C.
Step 2. Set the heat to medium-low to bring the liquid to a slow simmer
Place the pot on the stove, then turn it on to medium-low heat. Do not move away, as you will probably need to adjust the heat, increasing it or decreasing it, as the liquid warms up to almost a boil. In practice, it is a good idea to never lose sight of the pot until the liquid reaches a temperature that allows it to simmer constantly.
- The most suitable cooking liquid for practicing is water.
- Set the heat to different levels to see how the appearance and behavior of the cooking liquid changes at different temperatures.
Step 3. Observe the amount of bubbles rising to the surface
You know that a liquid is simmering when a continuous stream of small air pockets rises from the bottom, rippling the surface of the water causing irregular puffs of steam. Generally, we tend to simmer ingredients when we want the flavors to blend together or for the meat to cook slowly until tender.
- A "slow simmer" means that every one or two seconds you can only see a couple of small bubbles rise to the surface. This cooking method is particularly suitable for the preparation of broths.
- A "rapid simmer" indicates that the flow of air to the surface is continuous and also includes larger bubbles, which generate more intense steam production.
- A "quick simmer" is sometimes also referred to as a "light boil", particularly when a liquid is thickening to turn it into a sauce.
Step 4. Test the temperature, which should be between 85 and 96 ° C
If you have a cooking thermometer available, you can easily measure the degree of heat reached by the liquid to see if it has started to simmer. However, most people tend not to use the thermometer, choosing to rely on sight. With practice, you too will acquire the same skill.
- In the kitchen, when the temperature of the liquid in the pot on the stove is between 85 and 96 ° C, it is said to be simmering.
- The temperature range is relatively high because a liquid can simmer in several ways, described by the definitions of "slow" and "fast" or "brisk" boil.
Step 5. Adjust the heat so that the liquid continues to simmer steadily
Once you have reached the desired boiling level, you need to adjust the flame to allow the liquid to continue to simmer steadily. The heat will need to be set to a low or medium-low setting. When you change the flame, raise or lower it only slightly; when the boil has become stable, you can limit yourself to stirring occasionally.
- In all likelihood, every time you add a new ingredient you will have to re-adjust the heat.
- Some sauces or liquids need to be mixed more frequently than others. Read the recipe carefully so as not to make mistakes.
- At least initially, it is important not to lose sight of the pot to realize how often you need to mix.
Part 2 of 3: Simmer and Reduce a Sauce
Step 1. Follow the recipe instructions to start making the sauce
Generally, you will have to create the base of the sauce and then let it simmer over a low heat for a given period of time; this second phase serves to "reduce" the sauce, or, in practice, to thicken its consistency. When you reduce a sauce over a low heat, its ingredients tend to transform as time passes, taking on a richer, creamier texture and a more intense flavor.
- The longer you simmer it, the more the sauce "shrinks" and becomes thicker.
- The most common examples of sauces that are reduced over the fire are tomato sauce, béchamel sauce, wine and vinegar reductions and most preparations based on bones and meats (brown bottoms).
- In general, white sauces should not be reduced.
Step 2. Reduce heat to low
Once you have created the base of the sauce, lower the heat to allow it to simmer again. You will know that you have reached the right level when you see a continuous stream of small bubbles that ripple the surface and break. As you observe, you will also notice irregular puffs of steam. Stir frequently as you wait for the heat to subside and the sauce to simmer again.
- It is best to stay on the stove at least until the sauce has started to simmer steadily.
- During this phase, try to never lose sight of the pot and not to get distracted by doing anything else.
Step 3. Adjust the heat, then stir occasionally
To allow the sauce to simmer steadily over a long period of time, you will likely need to adjust the heat to a low or medium-low setting. When it has reached a stable boil, you can walk away briefly without too many worries; from time to time, remember to mix again. Properly regulating the heat and stirring frequently serves to prevent burning the sauce; keep these tips in mind and try not to lose sight of her for too long.
- If the sauce starts to burn without you noticing it, the part closest to the bottom of the pot will be ruined, risking to compromise the entire preparation.
- If you accidentally burned the sauce, avoid scraping the patina that most likely has formed on the bottom of the pot.
- Some sauces need to be mixed more often than others; for this reason, at least initially, it is better not to lose sight of your preparation, to understand how often it is better to turn it.
- Adjust the heat as often as needed so the sauce continues to simmer steadily.
Step 4. Let it simmer until it reaches the desired consistency
Many recipes indicate exactly how long it takes for the sauce to be ready; others, on the other hand, simply recommend letting it simmer until it has reached the preferred density. Some sauces can even simmer for hours, gradually becoming denser, richer and tastier; tomato sauce is an excellent example: in fact it can be cooked over low heat for hours and hours to make it "reduce".
- The longer you let it simmer, the more the sauce thickens and "reduces". As time passes, the flavors blend more and more into each other, continuing to enrich the taste of the preparation.
- As you have surely guessed, there are two secrets that allow you to reduce a sauce perfectly: stir it regularly and let it simmer steadily by making small changes to the temperature whenever necessary.
Part 3 of 3: Simmer the Meats
Step 1. Sprinkle the entire surface of the meat with oil
Instead of greasing the pan, distribute the oil directly on the pieces of meat; this way you will use less, preserving your heart health. As an added benefit, the meat will brown better. In general, the ideal cuts for this cooking method are the hardest and cheapest ones; simmering for a long time they will become tender.
- This approach is best suited to red meats, such as beef and lamb.
- If you are following a specific recipe, read it carefully and follow the directions in detail.
Step 2. Brown the meat in a pan using medium-high heat
Using a medium sized cast iron skillet is definitely the best choice. Arrange the pieces of meat in the pot after greasing them evenly with the oil, then turn on a medium-high heat. If you intend to brown a lot of pieces of meat, put only a few in the pot at a time, then repeat the process as many times as necessary.
- Move the meat around the pan frequently with a kitchen utensil to brown it evenly.
- When the first few pieces of meat are properly browned, remove them from the pan.
- Once ready, transfer the meat to a clean plate to let it rest on.
Step 3. Pour the liquid into the pan, then bring it to a boil
After you have browned all the pieces of meat and removed them from the pan, you can add the cooking liquid. In general, this will be broth, water or wine, depending on the recipe you are preparing. The heat should remain at a medium-high level until the liquid has begun to boil briskly.
You will know that the liquid is boiling when the air bubbles ripple the surface vigorously by moving and stirring it in the pan
Step 4. Reduce heat to simmer again
Once it reaches the boiling point, lower the heat to contain the boil. You will know that the liquid is simmering properly when you see a continuous stream of small pockets of air rising to the surface rippling it, accompanied by irregular puffs of steam.
- Before the meat can be returned to the pan, the liquid will need to simmer steadily.
- Adding the meat at the correct time helps you make it as tender as possible.
Step 5. Return the browned meat to the pan
When the boil is constant and has reached the correct intensity, you can place the meat back into the pot, using extreme caution. If necessary, adjust the flame again; also, don't forget to stir from time to time. You will likely need to set low or medium-low heat to keep the boil at the desired level.
- These guidelines are general in nature, adaptable to most cuts of meat that need to simmer for a long time to cook and become tender.
- The cooking time varies according to the cut of meat and the recipe you are preparing.
