March 20th, 2015

Augustus Gloop

simmering question

When you follow a recipe or instructions to "simmer", do you adjust the heat so that the food is boiling minimally (but still producing bubbles) or do you turn it low enough so that there are no bubbles at all? If you chose "no bubbles at all" how do you know if you are running hot enough to cook your whatever?

*daha*