What types of dishes benefit from simmering?
When it comes to cooking, simmering is a versatile technique that can elevate a wide range of dishes, particularly those that require tenderization, flavor infusion, or reduction of liquids. Braising liquids, such as stocks or sauces, benefit greatly from simmering, as it allows the flavors to meld together and the connective tissues in meats to break down, resulting in tender, fall-apart textures. Hearty stews and soups, like beef bourguignon or chicken noodle soup, also benefit from simmering, as it helps to extract the flavors from the ingredients and distribute them evenly throughout the dish. Additionally, curries and chili recipes often involve simmering to reduce the sauce and intensify the flavors, while lentil or bean dishes, such as chili con carne or lentil soup, rely on simmering to cook the legumes until they’re tender and creamy. By understanding the art of simmering, home cooks can create rich, satisfying meals that are full of depth and flavor, and with practice, they can refine their technique to achieve perfect, restaurant-quality results.