Jeni Wright, Eric Treuille, Le Cordon Bleu

Simmer

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

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To cook food in a liquid that is kept just below boiling point - where the surface of the liquid quivers rather than bubbles.

© 1996 All rights reserved. Published by Le Cordon Bleu.