1. Welcome to Tacoma World!

    You are currently viewing as a guest! To get full-access, you need to register for a FREE account.

    As a registered member, you’ll be able to:
    • Participate in all Tacoma discussion topics
    • Communicate privately with other Tacoma owners from around the world
    • Post your own photos in our Members Gallery
    • Access all special features of the site

Simmering on stovetop vs in oven.

Discussion in 'Food Talk' started by ERdept, Jan 6, 2009.

  1. Jan 6, 2009 at 12:54 AM
    #1
    ERdept

    ERdept [OP] Well-Known Member

    Joined:
    Oct 22, 2007
    Member:
    #3187
    Messages:
    990
    Gender:
    Male
    OK, i have simmered stuff on the stove for a long time in my cooking history.

    I have also put stuff simmered on the stovetop into the oven to continue the simmer per a recipe.


    NOW, I hear that simmering in the oven at about 210-240 is a more consistent way to simmer, requiring less checking.

    Is this true or have you cooks found this to be a fact?
     

Products Discussed in

To Top