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Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water [1] (lower than 100 °C or 212 °F) and above poaching temperature (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 ...
A perpetual stew, also known as forever soup, hunter's pot, [1] [2] or hunter's stew, is a pot into which foodstuffs are placed and cooked, continuously. The pot is never or rarely emptied all the way, and ingredients and liquid are replenished as necessary. [1] [3] Such foods can continue cooking for decades or longer if properly maintained.
I was researching simmer pots (pots of spices/fruit simmered on the stove to release scent) and noticed that there are some interesting cultural variations on the practice - but no Wikipedia article. I was about to start drafting a new article but then thought it might make sense as a sub-section to potpourri - but then again, potpourri ...
The finished potpourri was set out in special pots with perforated lids to perfume rooms. [ citation needed ] Much modern potpourri consists of any decoratively shaped dried plant material (not necessarily from scented plants) with strong natural and synthetic perfumes (and often colored dyes ) added, with the scent often bearing no relation to ...
A modern, oval-shaped slow cooker. A slow cooker, also known as a crock-pot (after a trademark owned by Sunbeam Products but sometimes used generically in the English-speaking world), is a countertop electrical cooking appliance used to simmer at a lower temperature than other cooking methods, such as baking, boiling, and frying. [1]
Making stock in a pot on a stove top Stock , sometimes called bone broth , is a savory cooking liquid that forms the basis of many dishes – particularly soups , stews , and sauces . Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period.
The recommended maximum fill levels of food/liquid avoids blockage of the steam valve or developing excess pressure: two-thirds full with solid food, half full for liquids and foods that foam and froth (e.g., rice, pasta; adding a tablespoon of cooking oil minimizes foaming), [21] and no more than one-third full for pulses (e.g., lentils).
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