For meat Simmering: Every Beginner Needs to Know
Read your recipe carefully—some want you to start with a simmer, others want you to boil first, then drop to a simmer. Both methods give different results, so pay attention.
Set your burner to medium-low and watch for tiny, steady bubbles with wisps of steam. That’s your visual cue for simmering—no need for a thermometer unless you’re really curious.
Adjust the heat as needed. If you add new ingredients, the temp will drop, so bump the heat up a bit until you see those bubbles again.
For sauces, keep stirring every so often to avoid burning. The longer you simmer, the richer and thicker your sauce gets.
For meats, brown them first, then simmer in liquid until tender. This makes even tough cuts super flavorful and soft.
Simmering isn’t hard, but it does take a little practice. Once you get the hang of it, you’ll use it all the time!
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