Guest guest Posted February 4, 2012 Report Share Posted February 4, 2012 it means just bubbling and not fast at all. In theory, you'd think it's boiling, but it's not, it's just below that-- if you stick a thermometer in a simmering pot, you'll note the liquid is just below the boiling point, even though there are odd bubbles coming up. It takes some tweaking to keep it there, you don't want it to not bubble at all, just as you don't want it to boil. cheers cjl On Feb 4, 2012, at 12:56 PM, maryjokoplos wrote: > OK, all you broth makers out there, how do define simmer? What does > it look like, what temp is it at? I checked Google and the answers > are all over the map. Thought maybe this group could help narrow it > down for me. If you happen to have some " simmering " on the stove > right now, maybe a picture? > > Thanks for your advice! > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 5, 2012 Report Share Posted February 5, 2012 I hate to confuse things more, but when I simmer my broth, it is NOT bubbling at all. I just put it at the absolute lowest setting on the burner and let it simmer for about 24 hours for chicken, about 36 for turkey and up to 72 for beef. Have I been doing it wrong for years? Therese in WI Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 5, 2012 Report Share Posted February 5, 2012 I wouldn't worry about it. Technically you don't have a simmer, but I'll bet you are pretty close to it. The point of heating the water at all is that the heat helps the water soften the food to stimulate the release of the nutrients. Too high a temperature and you cook your nutrients away, too low a heat and nothing happens. Simmer is the lowest definable heat point for water after room temperature, thus it is generally used in cooking instructions calling for long cooking. On my stove, on the lowest setting water gets to 170 degrees, which is a simmer. My crockpot also reaches 170 on low. I've seen simmer defined as 185 degrees, but I'm jealous your stove goes lower. The lower temperatures makes frying foods and making yogurt much easier. Perhaps you have read this post from Nourished Kitchen on perpetual broth? http://nourishedkitchen.com/perpetual-soup-the-easiest-bone-broth-youll-make / From: [mailto: ] On Behalf Of The Laurdan's Sent: Sunday, February 05, 2012 10:42 AM Subject: Re: Broth-making question I hate to confuse things more, but when I simmer my broth, it is NOT bubbling at all. I just put it at the absolute lowest setting on the burner and let it simmer for about 24 hours for chicken, about 36 for turkey and up to 72 for beef. Have I been doing it wrong for years? Therese in WI Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 6, 2012 Report Share Posted February 6, 2012 I always say it should be slightly bubbling. If it boils hard, it's not the end of the world, but the water in it might evaporate quickly and also your stock will probably end up cloudy. If it's not high enough of a temperature, you might not be extracting all of the nutrients. I am open to offering a stock-making class on Thurs. Feb 16th at my home in Woodbury. I could either offer it from 1-2P or 6-7P. Please let me know if you are interested and if so, which time you would prefer. (Or I could do both if there are enough participants.) I can show you how to make the most frugal, delicious, healthy stock around for use plain or in soups or gravies! It is a must-have in your diet and in your freezer! Kathy Niflis BSN, RN Natural Health Educator Food and Health Freedom Activist Optimal Health Connection www.optimalhealthconnection.com Quote Link to comment Share on other sites More sharing options...
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