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Why Boil Then Simmer?

I’ve noticed many recipes call for bringing to a boil then lowering the heat, generally to simmer. Why not go straight to simmer? Because bringing to a boil kills most germs.

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This entry was posted on Saturday, February 11th, 2006 at 4:48 pm and is filed under Cooking. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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