No Hidden StepsGet the book

Technique video

Boil vs. simmer

Video coming soon

The quick recap below has the key points, and the book has every step.

Quick recap

  1. Rolling boil: big bubbles that keep going when you stir. For pasta and blanching.
  2. Simmer: small, steady bubbles. For soups and sauces.
  3. Bare simmer: a bubble or two every second. For stock and beans.

In the book: Heat & Cooking Methods (Part 3), Boiled Pasta with Butter and Parmesan, Chicken Stock