Confusing Simmering With Boiling
Simmering and boiling are not the same! If a recipe calls for you to simmer your meat and you end up boiling it in order to save time, you’ll end up with meat that is tough and dr- yes, dry despite coming out of the water!
Professional chefs simmer their meats in order to transform the collagen in the meat into gelatin. By doing so they are tenderizing the cut while it cooks in the sauce. Simmering water sits at 195 to 211ºF and moves much less than boiling water, while also not producing as much steam.
