Techniques and Recipes

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Simmer

NO NEED TO STEW OVER THIS EASY TECHNIQUE

Simmering is a versatile, gentle cooking method that is foundational to many

preparations. It is a process in which liquid is kept just under its boiling point.

While there is not an exact “simmering temperature,” water simmers around

180°F to 190°F at sea level. To achieve a simmer, ﬁ rst bring the liquid to a full

boil and then decrease the temperature to the point where small bubbles

intermittently crest the surface.

Simmering is an extremely e cient heat-transfer method, with the added

bonus of being kind to the structure of your food. Fish will stay intact, instead

of ﬂ aking and disintegrating. Meats will stay moist and tender, instead of

tough. And ﬂ avors have time to layer and meld.

Compared to boiling, simmering diminishes the risk of overcooking or

scorching because it slows the cooking process; the time between cooked

and overdone results is extended. It provides more ﬂ exibility and control than

boiling, and does not need constant monitoring.

USED FOR:

– Fish and seafood

– Stews and soups

– Sauces

– Root vegetables

– Braised proteins

– Rice and risotto

Pomodoro Sauce

This classic red sauce, with its robust roasted red pepper ﬂ avor,

is the perfect pairing for the pappardelle on page 68.

INGREDIENTS

– 2 red bell peppers

– 2 tablespoons olive oil, plus more for

coating peppers

– 6 pounds, 6 ounces tomato ﬁ llets

– ¾ cup ﬁ nely diced onion

– 1 tablespoon fresh chopped garlic, heaping

– 1 teaspoon dried basil

– ¾ teaspoon dried oregano

– ½ teaspoon crushed red pepper

– 1½ tablespoons tomato paste

– Salt and pepper

PREPARATION METHOD

1. Preheat oven to 450°F Convection Roast Mode with a rack set at

position “4.” Rub red peppers with olive oil and place on a baking

sheet. Roast in oven for approximately 15 minutes turning every

5 minutes until slightly charred on all sides. 2. Once roasted, peel

and core peppers. Puree in food processor and set aside. 3. Puree

tomatoes in food processor. 4. In a large pot, heat 2 tablespoons

of olive oil over low heat. Add onions and garlic and sauté until

softened, about 3–4 minutes. 5. Add pureed tomatoes, basil,

oregano, crushed red pepper, and tomato paste; stir to combine.

Simmer over low heat, stirring occasionally, until slightly thickened,

about 30–40 minutes. 6. Add pureed red bell peppers. Simmer 5

minutes more. Season with salt and pepper to taste.

MAKES COOK TIME

3 QUARTS 60 MINUTES

TECHNIQUES Simmer