Simmer at a low heat for about 45 minutes (or about 20 minutes if you have a pressure cooker).
Simmer at low heat, uncovered and stirring occasionally, for an hour.
The debate over Friday practice and whether it's actually worth doing has always been
simmering at a low heat, so let's see if the new owners and new people in charge do anything about it.
After 30 minutes, remove the lid and continue to
simmer at a low heat for 30 more minutes to remove excess water.
Not exact matches
Bring to a boil, then reduce
heat to
low so that the water is
at a bare
simmer.
Bring to the boil and
lower the
heat so the liquid is
at a very slow
simmer.
Reduce the
heat to medium /
low so that the water is just
at a
simmer.
I
simmered it for two hours
at a
low temperature and took it off the
heat.
Add the farro, reduce the
heat to
low, cover, and
simmer for 30 to 35 minutes or until the grains are soft but still have some firmness
at the center.
Reduce the
heat to
low, cover and cook
at a
low simmer until the lentils are tender, approximately 35 to 40 minutes.
At this point, put the lid on,
lower the
heat and
simmer for approx 10 minutes.
Stir in the rice, and then
lower the
heat so that the soup bubbles
at a slow but steady
simmer.
Adjust the
heat to very
low or
simmer setting until the liquid is
at a
low simmer, adding water as necessary to keep the braciole completely submerged.
Reduce
heat to
low and cook
at the barest
simmer for 10 minutes.
Add the Basmati and Quinoa, stir, cover, and turn the
heat down to medium -
low to keep
at a
simmer.
Reduce the
heat to a
simmer, add 3 tablespoons of water, and cook the potatoes
at a
low heat while you are making the chile sauce.
Turn the
heat to
low, partially cover the pan and gently
simmer for
at least 45 minutes until the chicken is very tender.
Return to a
simmer, drop the
heat to medium
low, and let bubble and thicken for about 3 minutes, adding chicken stock, 1 tablespoon
at a time if it becomes too thick.
Reduce
heat to
low and cover; cook
at a
low simmer until lentils are tender, about 40 to 50 minutes.
Lower heat and allow to cook
at a
low simmer for about 10 minutes, stirring occasionally, until veggies are tender.
Bring the water to a boil, and then
lower the
heat so the water is
at a bare
simmer.
Once
at boiling point
lower the
heat to a
simmer and allow the flavours to develop for around 2 hours.
In a small saucepan over medium -
low heat, warm the milk until small bubbles appear
at the edges, but it is not
simmering.
Bring to a boil over medium - high
heat, then reduce the
heat to medium
low, cover and cook
at a
simmer, stirring occasionally until thickened, 20 to 25 minutes.
Bring the mixture up to a slight
simmer (you will see bubbles form around the edge of the milk), reduce the
heat to
LOW, then slowly add the shredded cheese about 1/4 cup
at a time, stirring constantly to prevent clumps or the cheese from separating.
Lower the
heat and allow the mixture to
simmer for
at least 30 minutes, and up to 90 minutes, stirring occasionally.
Reduce
heat to medium /
low and
simmer, uncovered, for
at least 40 - 45 minutes.
Bring to a
simmer over medium
heat, cover, and cook
at a
low simmer for 40 minutes (or according to package instructions).
Lower heat and allow to
simmer, uncovered, for about 25 minutes, until the lentils are just shy of being fully cooked and still a tiny bit firm
at their centers.
Reduce
heat to a
low simmer and let cook until chicken is falling off the bone,
at least 1 hour.
Place the dutch oven over medium
heat and cook
at a
low simmer for 10 minutes.
Reduce the
heat to
low, cover and cook
at a
low simmer until the lentils are tender, approximately 40 minutes.
Cook
at a hard boil for 5 minutes, then
lower the
heat, cover, and
simmer until the beans are tender to the bite.
Well I really altered this recipe to fit my ingredients and was looking for a way to cook the turnip greens Used 4 boneless chicken thighs that were browned in olive oil, butter, pressed fresh garlic, salt, pepper, basil and fresh parsley and then added 2 cup water to brought to boil then removed chicken and cut into pieces Measure liquid left and add enough to make 3 1/2 cup liquid Add turnip greens and chicken plus salt and brought back to boil then
simmered for 20 minutes I had used the turnips for another meal so I added tricolor carrots, organic coconut sugar, organic unpasteurized unfiltered Apple cider vinegar, and salt let cooked for 10 minutes
at med
low (slow boil) Then I reduced the
heat and added the apples for the last 10 minutes It was absolutely delicious and very flavorful.
Mix well, reduce
heat to
low and
simmer for
at least an hour, stirring occasionally.
Reduce the
heat to medium -
low and continue to cook
at a slow
simmer until the stock is flavorful, 45 to 60 minutes.
Bring to a lively
simmer, then
lower the
heat and cook
at a gentle
simmer, stirring occasionally, until most of the liquid evaporates (50 to 60 minutes).
Turn to
low heat and
simmer for
at least 20 minutes.
Bring the mixture to a boil, then
lower the
heat to medium -
low and let cook
at a bare
simmer for
at least 2 hours and ideally 3, skimming any scum off the top as it forms.
Once boiling, add the beans, cinnamon, paprika, and chili powder, then cover, reduce
heat to the
lowest setting and let
simmer for
at least two hours, stirring occasionally.
Lower heat and allow to
simmer until lentils are almost fully cooked but still a bit firm
at their centers, about 20 minutes.
1) Combine cut figs and sugar in a medium bowl and let it sit for 1 hour 2) Place fig - sugar mixture in a medium saucepan over
low heat, mix in 1 cup of water, lemon zest and juice 3) Stir mixture every now any then, letting it
simmer for about 45 minutes or until it reaches jam consistency 4) If mixture becomes too thick, add in 1 tablespoon of water
at a time 5) While mixture is cooking, sterilize glass jar with boiling water 6) Remove jam from
heat and spoon into sterilized jar, place the sprig of fresh rosemary in the jar, and cover.
Cook the rice over high
heat for 10 minutes, or until the water is almost absorbed, then move to a cooler part of the grill and cook
at a gentle
simmer over
low heat for another 10 minutes, or until the rice has absorbed all of the liquid.
Bring the mixture to a boil and reduce
heat to
low and
simmer for 10 minutes (if using dry beans you will need about 1 hour
at least, sometimes more)
Lower heat and allow to cook
at a
low simmer for about 20 minutes until reduced by about half, stirring occasionally.
You want the sauce to be
at a
low simmer, so if it's bubbling frantically, reduce the
heat to
low.
Simmer uncovered on
low heat until the contents are thick and the the apples are completely softened —
at least 15 minutes.
Bring just to a boil; reduce
heat to
low, and cook
at a bare
simmer, adding water as needed during cooking to maintain level of liquid until stock is flavorful, about 2 hours.
Reduce
heat and cook
at a very
low simmer until nuts are light golden brown, about 5 minutes.
Add the onion and
simmer at low to medium
heat until the beans are soft (about 20 - 30 minutes).