[CnD] How Do You Know When Something is Simmering?

Eileen Scrivani etscrivani at verizon.net
Sat Jul 8 10:27:58 EDT 2017

Hi Dani,

Once the water comes to a boil, reduce the flame to a very low one, and let your pot continue cooking for the designated length of time or tenderness. I think it will help if you keep your cooking pot covered with a good lid. The lid will help lock in the moisture and the flavors of your food. This is not to say, that you don’t have to continue monitoring it, stirring,  and perhaps adding extra liquid if necessary. . A lid can also help with cutting down on the length of cooking time required. Although beans take a long time.

As for putting all three types of beans in one pot, I think that’s fine unless the recipe has specifically directed you to do it differently for some reason.

Good luck.


From: Dani Pagador via Cookinginthedark 
Sent: Saturday, July 8, 2017 3:32 AM
To: cookinginthedark 
Cc: Dani Pagador 
Subject: [CnD] How Do You Know When Something is Simmering?

Hi, Everyone.
I'm trying to cook beans that I soaked earlier today--I started at
10:00A and let them soak till 7:00 or so.

The Joy of Cooking website says to bring the water to a boil, then
cook the beans at a low simmer till they're tender.

Sightlings see little bubbles on the surface of the water/sauce
they're simmering. Whatscookingamerica says the simmer temperature is
between 190 and 200 degrees F.

I'm going to take Dale up on his statement that no question is a
stupid question.

So novice stovetop cook asks: How does the nonvisual cook monitor
whether something is simmering? Do I need to babysit the beans and
monitor the water temperature?

And if I'm putting three kinds of dry beans in what I hope will be
chili, do I need to cook each batch separately, or can I dump the
white, black, and pinto beans all in to one pot and cook them together
before adding them to the chili mix?

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