Tips and tricks:
- Your liquid is at a simmer when small bubbles appear (especially around the edges of the pan) but not at a full, rolling boil.
- Simmering is a good application for making soups as it cooks items slowly which allows flavors to develop without over-cooking, especially proteins.
- Simmering the liquid for a long period of time breaks down tough fibrous textures such as large, tougher cuts of meat and vegetables like collards or mustard greens.
- Season with salt after the ingredients are already cooked through and the liquid has reduced to the desired thickness. Seasoning at the beginning is recommended only for dried herbs and spices or add a sachet. Salt and can become overwhelming when the liquid reduces and is difficult to correct after the fact.