Godhog

Simmering punika preparation pangan technique kang panganan sing masak ing cairan panas terus mung ngisor titik didih saka banyu ^[1] (murah saka 100 ° C utawa 212 ° F ) lan ndhuwur suhu perburuan (luwih saka 71-82 ° C utawa 160-180 ° F). Kanggo nggawe simmer kanthi stabil, cairan digawe mendidih, mula sumber panas kasebut dikurangi dadi suhu sing luwih sithik lan tetep. Simmering njamin perawatan sing luwih lembut tinimbang nggodhok supaya panganan ora angel lan / utawa bubar. Simmering biasane minangka cara masak sing cepet lan efisien. Pangan sing wis simmered ing susu utawa krim tinimbang banyu iki kadhangkala disebut minangka creamed . Suhu simmering sing cocog minangka topik debat ing antarane koki, kanthi sawetara negesake yen mendidih paling endhek nganti 82 ° C (180 ° F).

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Referensi

↑ Simmer definition from About.com - Culinary arts. Retrieved May 2009.
↑ The Culinary Institute of America (CIA). (2011). The Professional Chef, 9E (p. 263). Hoboken, NJ: John Wiley & Sons, Inc.

[1] Simmer definition from About.com - Culinary arts. Retrieved May 2009.

[2] The Culinary Institute of America (CIA). (2011). The Professional Chef, 9E (p. 263). Hoboken, NJ: John Wiley & Sons, Inc.

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