Temperature

Discussion in 'Food & Cooking' started by 94b10, Sep 21, 2005.

  1. 94b10

    94b10

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    Can anyone tell me what the term slow steady boil means in terms of stock or soup in a recipe
     
  2. suzanne

    suzanne

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    Okay: you know what it means when liquid boils, right? bubble . . . bubble . . . BUBBLE BUBBLE BUBBLEBUBBLEBUBBLE and so on.

    A slow, steady boil means that the bubbles are pretty big, but not spitting up over the top of the pot, and not so fast that they look like surf breaking against the side of the pot. (Gosh, this is heard to describe without pictures!) Can't describe it by temperature, because for stock, which is basically water, it won't really go any higher than 212 degrees F/100C.