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Simmering on stovetop vs in oven.

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Old 01-06-2009, 01:54 AM   #1
ERdept [OP] ERdept is offline
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Simmering on stovetop vs in oven.

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?
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