Simmering

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
  1. The simmering method is used to cook fowl and other tough items that require long cooking in moist heat to be made tender. Cooking time is about 2½ hours.
  2. The cooking liquid is usually water seasoned with salt and, most often, mirepoix and herbs as well.
  3. Simmered fowl yields a rich, flavorful broth. The meat can be used for soups, creamed dishes, casseroles, salads, and similar preparations.
  4. Start the fowl in cold water if a flavorful soup is your main objective. Start with hot water to retain more flavor in the meat.