Low Bubble Cook refers to a gentle simmering technique where liquids are heated to a point just below a full boil. Instead of vigorous bubbling, you’ll see tiny, delicate bubbles forming at the bottom and sides of the pot, barely breaking the surface. This method is ideal for dishes that benefit from slow, even cooking, like delicate sauces, custards, or poaching eggs and fish. It prevents ingredients from toughening or breaking apart, ensuring a smoother texture and more infused flavors.
Maintaining a Low Bubble Cook requires attentive heat management. Use a heavy-bottomed pot to distribute heat evenly and keep an eye on the bubble activity. If the bubbles become too active, simply reduce the heat slightly. This technique is often preferred in professional kitchens for its ability to create refined dishes with consistent results. It’s a fundamental skill for anyone looking to elevate their culinary abilities.
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