AQA GCSE Food Preparation and Nutrition · 8585
Specification 3.5.2 · Paper 1
Cooking food gently in liquid just below boiling point, with small bubbles rising occasionally.
Revise: Selecting and Adjusting Cooking TimesSimmering shin in a stew gives it time to become tender, while the liquid helps prevent it drying out. Beef shoulder can be cooked slowly as a pot roast. Braising combines a small amount of liquid with a covered cooking vessel.
- Revise: Water-Based Hob Methods
- Revise: British and International Cuisines
Cooking food gently in liquid just below boiling point.