Simmered foods are often referred to as
being boiled; however, this is not an accurate description of the cooking
speed. In fact, the liquid's temperature should be kept as close to a boil
as possible without ever reaching a true boil. A vigorous boil causes most
meats, fish and poultry to become tough and stringy. The temperature
should be high enough to allow connective tissues to soften, however.
Usually the required cooking time is deliberately extended to allow even
well-exercised cuts of meat to become tender to the bite.
Dried beans and grains, meat and some
vegetables are more often boiled. The additional heat is necessary to
soften the fibers and coatings that make these foods such excellent
candidates for extended storage. Boiling both re-hydrates and cooks the
food, changing the texture from dry and hard into something agreeable to
Steps to Simmering and Boiling
Assemble all ingredients and preparations
for simmering and boiling.
Additional or optional items for flavoring,
finishing and garnishing
Items necessary to prepare sauce
Some items to be simmered are generally
naturally tender. Wrap whole fish in cheesecloth to protect it from
breaking apart during cooking. Stuff the poultry, if desired, and truss it
to help retain its shape. Stuff meats, if desired, and tie them to
maintain their shape. Proper tying or trussing of the item will ensure
that its natural shape is preserved.
Most dried beans and some grains may require
an initial soaking to begin softening them. This can be a longer soaking,
done in enough cool water to cover them for several hours. The "quick
soak" method calls for beans to be combined with water, brought up to a
boil, and allowed to steep in the hot water for about 1 hour. In either
case, they should be drained before beginning the actual boiling process.
The liquid used for simmering should be
appropriate to the food and well flavored in order to compensate for any
flavor lost during cooking. It is important to use good-quality stocks and
enough aromatic ingredient, such as herbs, wine, spices and vegetables, to
produce a full, pleasing flavor in both the finished product and any sauce
prepared from the liquid. Most boiled foods are prepared in plain or
Boiled foods are often served with a pungent
sauce prepared separately. Others are simply dressed with butter and
Assemble all equipments necessary for
cooking and serving.
Poacher or other pots
Ladles or skimmers
Strainers or colanders
Holding containers to keep foods warm or to
hold once cooled (optional)
Carving boards and slicers (optional)
Instant reading thermometer.
The pot used for simmering and boiling
should be selected with attention to the size and shape of the food being
prepared. The pot should hold the food, the liquid and aromatics
comfortably, with enough room to allow the liquid to expand as it heats.
There should also be enough space so that the surface can be skimmed if
necessary throughout cooking. A tight-fitting lid is necessary for some
types of simmering and boiling.
Combine the food to be simmered or boiled
with the liquid and bring to the correct cooking temperature. Some foods
are allowed to start off in cool water - potatoes or heavily salted or
brained meats, for instance. Others, such as vegetables, are added to
liquid that is already at the correct temperature. This allows the liquid
to return to the correct temperature shortly after the item is added to
ensure proper cooking. In general, the amount of liquid in the pot should
be sufficient to keep the item completely submerged throughout cooking
time. Grains and beans will absorb significant amounts of liquid as they
cook. Add more water or stock if necessary to keep the pot from cooking
dry. By the end of cooking time, there may be no free liquid at all.
Maintain the proper cooking speed throughout
the simmering or boiling process. Maintain an even cooking temperature
throughout cooking time. Skim the surface of the liquid to remove any
impurities, if necessary. This will help the dish to develop appropriate
and attractive colors, as well as keeping any broth from becoming too
cloudy - an important point if the broth is to be used as a sauce or
Carefully remove the main item as
appropriate. The food is ready to finish as desired, or it may be properly
cooled and stored for later service.