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Simmering on stovetop vs in oven.

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

  1. Jan 6, 2009 at 12:54 AM

    ERdept [OP] Well-Known Member

    Oct 22, 2007
    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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