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.
The entire world is in turmoil as the novel coronavirus continues to spread at a…
If you’ve decorated your home based on the “less is more” principle, than you might…
When you’re constantly budgeting, it’s easy to lose sight of the things that matter. This…
Which side are you on? Do you think the internet is full of scammers looking…
It’s kind of heartbreaking to think about ourselves as the rude, unfriendly person in a…
Purchasing appliances and electronics can put a serious dent in your budget so no wonder…