Simmering Methos for Cooking Proteins
Simmering is done by cooking foods in liquids at with gently breaking bubbles on the surface of the pot (208°F/98°C). The items may be cured or brined for example a corned beef brisket or cured shoulder butt. Liquids include salted water, stock, court bouillon, wine, or other flavorful liquids, along with aromatics of onions, celery, and carrots, and herbs and spices in a sachet or a bouquet garni. Shellfish may be cooked with pickling spices or a similar type of seasoning. The length of cooking time varies depending on whether the item. Tough cuts are cooked to a fork-tender doneness, while tender cuts, including chicken and shellfish, are cooked to a specific temperature. Lean cuts including poultry breasts and shellfish will become dry and rubbery if overcooked, so monitor the temperature with an instant-read thermometer. The flavorful broth produced from simmering the proteins is served with the dish.
Best Choice for Simmering: Beef brisket, fresh or cured ham, beef tongue, shanks and hocks, poultry, shrimp, lobster, crab, and crawfish
Accompaniments: Serve the dish with the broth and vegetable garnish, with a prepared sauce, or with mustard, horseradish, cocktail sauce, drawn butter, lemons, or hot sauce