Open Umay
Simmer
Gentle and prolonged cooking over very low heat in a liquid
The technique
The liquid barely quivers, with a few small bubbles gently rising, never a rolling boil. Partially cover to let a little steam escape. Stir occasionally to prevent sticking to the bottom. Patience does all the work here.
« Use it for Sunday dishes or anything prepared in advance. »
When
For stews, long-cooked sauces, legumes, or meats that need time to tenderize without drying out. Simmering allows flavors to meld and deepen over several hours. Use it for Sunday dishes or anything prepared in advance.
« - Stirring too often: fragile pieces like fish break apart. »
The pitfalls
- Heat too high: the liquid boils, meat toughens, and vegetables fall apart.
- Lid tightly closed: the sauce never reduces and remains too liquid.
- Stirring too often: fragile pieces like fish break apart.
- Opening constantly: the temperature drops and unnecessarily prolongs cooking.
« The meat is ready when it yields easily to a fork. »
The cue
Look for a small bubble rising every two or three seconds, no more. If it is bubbling vigorously, lower the heat immediately. The meat is ready when it yields easily to a fork.