“What is the actual difference between a simmer and boiling point? What should I be looking for?”
There are grades of simmering; a bare simmer occurs when a few small bubbles break through the surface every 2-3 seconds. A simmer is achieved when fine but constant bubbles appear on the surface and break.
A gentle boil has constant small bubbles coupled with larger bubbles rising and frequent steam. Boiling is achieved when large bubbles quickly rise from the bottom and burst, releasing constant steam. At a rolling boil, stirring or adding ingredients doesn’t slow it. Boiling results in faster evaporation and may be too aggressive for some delicate ingredients.
Feature image via : 123rf.com
This first appeared in Food magazine.
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