What is the term for simmering something in sauce?
What is the term called for when something, generally meat, is cooked in a large amount of sauce such that the meat is completely submerged.
It is similar to boiling or simmering but instead of water it would be some sort of sauce.
This is one of my favorite ways to cook chicken so that it doesn't end up dry and was wondering the name of this technique so I could look up how other people have done it.
Best Answer
As Tall said, that can be referred to as braising, but generally braising is with liquid that doesn't quite submerge the meat. If the meat is fully submerged, another term is "stewing". Whatever you call it, it is best done at a simmer, not a full boil.
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In cooking, reduction is the process of thickening and intensifying the flavor of a liquid mixture such as a soup, sauce, wine, or juice by simmering or boiling.What is it called when you cook in sauce?
As Tall said, that can be referred to as braising, but generally braising is with liquid that doesn't quite submerge the meat. If the meat is fully submerged, another term is "stewing". Whatever you call it, it is best done at a simmer, not a full boil.What is the other term of simmer method?
\u25b2 Present participle for to cook in liquid at or below boiling point. stewing. churning. poaching.What does it mean to simmer sauce?
Simmer: A medium-low heat, with some gentle bubbling in the pot. The basic simmer is often used for soups, stews, sauces, and braises. Rapid Simmer: Medium- to medium-high heat, with more bubbling in the pot, but the bubbles should still be fairly small. Most often used for reducing sauces.What is the cooking term for simmer?
Simple Simmering. A cooking method gentler than boiling, simmering refers to cooking food in liquid (or cooking just the liquid itself) at a temperature slightly below the boiling point\u2015around 180 to 190 degrees.What is boiling? what is simmering? - Jamie Oliver's Home Cooking Skills
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