Simmering (cooking)

Prepare dumplings in boiling water

When boiling or cooking is known in the art of cooking various cooking methods using boiling liquids (boiling water ), especially historically as well as in Switzerland (where it as " Grundzubereitungsart taught") and Austria . It can stand for cooking above the boiling point as well as just below it for cooking. This depends on both the food and the liquid used.

process

In Brockhaus' Kleines Konversations-Lexikon it is said that boiling is "the transformation of a liquid into steam at a certain temperature, the boiling point or boiling point." The food in question is boiled in water or a stock . You can boil dried vegetables , legumes , dried fruit , fresh vegetables, potatoes, rice, eggs, fish and meat.

Cook just below the boiling point is also simmering designated a water bath (sometimes for this preparation of food bain-marie ) or a special simmering pan used.

literature

• Philip Pauli, Walter Schudel: Textbook of the kitchen. Pauli Fachbuchverlag AG, 2005, ISBN 3-9523024-0-6 . (Founded by Ernst Pauli .)
• Simmer . In: Meyers Großes Konversations-Lexikon . 6th edition. Volume 18, Bibliographisches Institut, Leipzig / Vienna 1909, pp.  439–440 .

Web links

Wikisource: The Boiled Eggs  - Sources and full texts

• simmer . In: Duden online

Bubbling included

• The 14 classic basic preparation methods in French cuisine. Boil. (No longer available online.) In: www.real-food.info. Archived from the original on May 3, 2009 (six methods, bubbly and not bubbly): "Boiling is a cooking process at the boiling point or just below" 

Just simmer

• Simmering - gentle simmering around the boiling point. In: www.lecker.de . : "More precisely, however, cooking around the boiling point means that the water in the pot is just not yet boiling." 
• Cooking dictionary: boiling. In: t-online.de . August 9, 2016: “Just like cooking, food is cooked in water when it is boiled. But instead of cooking in bubbling water, sausages, dumplings and the like are gently simmering shortly before the so-called boiling point is reached. " 

Individual evidence

1. ↑ simmer. In: Digital dictionary of the German language .
2. ↑ Richard Hering: Herings Lexicon of the Kitchen . Internationally recognized reference work for modern and classic cuisine. Ed .: F. Jürgen Herrmann. 25th edition. Pfanneberg, Haan-Gruiten 2012, ISBN 978-3-8057-0663-6 , p. 289 .
3. ↑ Boiling . In: Brockhaus' Kleines Konversations-Lexikon . 5th edition. Volume 2, F. A. Brockhaus, Leipzig 1911, p.  702 .