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83:(higher than 71–80 °C or 160–176 °F). To create a steady simmer, a liquid is brought to a boil, then its heat source is reduced to a lower, constant intensity (smaller flame on a gas stove, lower temperature on an induction/electric stove).
227:'s law cooking is forbidden on Shabbat. Almost every jewish diaspora group had different versions of their sabbath stews with the common practice of boiling before Sabbath begins and than kept on a
183:. Traditionally a small flame is used, fed by burning oil. On modern stoves, the source of heat is put very low, or a simmering plate is used to diminish the heat. Usually a
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to prevent food from toughening and/or breaking up. Simmering is usually a rapid and efficient method of cooking. Food that has simmered in
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119:, simmering is often considered one of the four essential cooking techniques, along with grilling, steaming, and deep frying.
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Bulgarian traditional food, especially tender meat dishes are often simmered for extended periods of time. Examples include
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or other devices to heat the food. Many
Shabbat dishes simmers overnight to conform to Jewish law including
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are equipped with a simmering burner, with such burners usually located at the rear of the range. Many
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pan is used with a thick bottom. The meat is ready if it can be easily torn apart into threads.
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Simmering is one of the most popular styles of cooking in Iran and
Afghanistan. In traditional
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are simmered for several hours. That is also the case with some other
Iranian dishes like
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397:"Cholent offers many meaty lessons about Jewish history and law"
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In traditional Dutch and
Flemish cuisine, less tender cuts of
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422:"Iraqi Chicken Stuffed With Spiced Rice Recipe | The Nosher"
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30:"Simmer" redirects here. For the Hayley Williams song, see
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or cream instead of water is sometimes referred to as
322:(p. 263). Hoboken, NJ: John Wiley & Sons, Inc.
76:(lower than 100 °C or 212 °F) and above
449:(p. 71). Hoboken, NJ: John Wiley & Sons, Inc.
318:The Culinary Institute of America (CIA). (2011).
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333:Cooking Classics: Japan. A Step-by-Step Cookbook
219:Simmering is the main cooking techinque used in
335:(p. 13). Singapore: Marshall Cavendish Cuisine.
68:are cooked in hot liquids kept just below the
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286:used to simmer foods for hours at a time.
91:Simmering ensures gentler treatment than
179:are simmered for several hours to obtain
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171:Typical Dutch burner for simmering meat
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34:. For the district of Vienna, see
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131:is simmered. Examples include
38:. For the subway station, see
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719:Bain-marie (Double boiling)
372:Encyclopedia of Jewish Food
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1005:List of cooking appliances
497:List of cooking techniques
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369:Marks, Gil (2010-11-17).
320:The Professional Chef, 9E
307:About.com - Culinary arts
163:Dutch and Flemish cuisine
40:Simmering (Vienna U-Bahn)
447:Professional Cooking, 7E
401:The Canadian Jewish News
1010:List of cooking vessels
580:Grilling (charbroiling)
267:have a simmer setting.
585:Roasting (traditional)
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309:. Retrieved May 2009.
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42:. For a sealing, see
1114:Culinary terminology
445:Gisslen, W. (2011).
127:Food prepared in a
87:In food preparation
64:technique by which
1109:Cooking techniques
882:Stir frying (chao)
426:My Jewish Learning
331:Hosoi, C. (2012).
181:carbonade flamande
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36:Simmering (Vienna)
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949:Burying in ground
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549:Roasting (modern)
382:978-0-544-18631-6
303:Simmer definition
245:Sepharadic Jewish
147:Bulgarian cuisine
27:Cooking technique
16:(Redirected from
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518:Dry roasting
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430:. Retrieved
428:. 2019-09-20
425:
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405:. Retrieved
403:. 2017-01-30
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349:. Retrieved
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276:Slow cookers
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271:Slow cookers
259:Some modern
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249:Iraqi Jewish
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1090:WikiProject
1030:Food safety
918:Slow cooker
903:Microwaving
796:Stir frying
781:Deep frying
575:Charbroiler
282:electrical
223:because by
81:temperature
1103:Categories
964:Fermenting
898:Air frying
847:Barbecuing
786:Pan frying
766:Blackening
693:Smothering
637:Parboiling
590:Rotisserie
537:Convection
511:Conduction
489:techniques
432:2023-12-05
407:2023-12-05
290:References
284:appliances
280:countertop
261:gas ranges
44:simmerring
872:Fricassee
862:Deglazing
754:High heat
747:Fat-based
724:Sous-vide
683:Simmering
647:Reduction
632:Decoction
622:Blanching
615:High heat
568:Radiation
185:cast iron
58:Simmering
1082:Cookbook
1066:Category
998:See also
974:Pickling
932:Non-heat
852:Braising
822:Sweating
810:Low heat
801:Sautéing
771:Browning
734:Steaming
698:Steeping
678:Poaching
673:Infusion
668:Creaming
663:Coddling
656:Low heat
642:Shocking
595:Toasting
559:Barbecue
205:Abgoosht
129:crockpot
78:poaching
1074:Commons
989:Souring
984:Salting
969:Juicing
944:Brining
761:Basting
703:Stewing
627:Boiling
554:Smoking
528:Searing
487:Cooking
375:. HMH.
233:cholent
225:Shabbat
211:, etc.
209:Bozbash
201:Khoresh
143:, etc.
101:creamed
93:boiling
959:Drying
954:Curing
867:Flambé
776:Frying
544:Baking
379:
351:1 June
18:Simmer
979:Purée
939:Aging
305:from
241:Hamin
229:blech
157:soups
153:stews
141:soups
137:chili
133:stews
105:chefs
74:water
66:foods
60:is a
377:ISBN
353:2015
278:are
177:beef
97:milk
608:Wet
504:Dry
239:),
115:In
72:of
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399:.
361:^
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155:,
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479:e
472:t
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410:.
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355:.
243:(
235:(
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20:)
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