page_title: Simmering
section_title: Dutch and Flemish cuisine
hierarchical_section_title: Simmering / In food preparation / Dutch and Flemish cuisine
caption_attribution_description: Nederlands: Emmamolen Nieuwkuijk, petroleumstel
context_page_description: Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water and above poaching temperature. To create a steady simmer, a liquid is brought to a boil, then its heat source is reduced to a lower, constant temperature.
context_section_description: In traditional Dutch and Flemish cuisine, less tender cuts of beef are simmered for several hours to obtain Carbonade flamande. Traditionally a small flame is used, fed by burning oil. On modern stoves, the source of heat is put very low, or a simmering plate is used to diminish the heat. Usually a cast iron pan is used with a thick bottom. The meat is ready if it can be easily torn apart into threads.
caption: Typical Dutch burner for simmering meat
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