Comment on I want to make a seafood boil but don't want to boil all the flavour away in a vat of water, would it turn out alright if I simmered it all in a bit of butter and old bay, spoon basting often.

• Cort@lemmy.world ⁨5⁩ ⁨days⁩ ago

  But it does the same at simmer, as the water temp is basically the same. Boiling reduces the total account of water faster than simmer concentrating the flavor.

  Just in case you’re not aware, water boiling and simmering is at the same temp 212f/100c. The difference is how quickly the water evaporates. Just like ice water stays at the freezing point until all the ice is melted

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  • TheReanuKeeves@lemmy.world ⁨5⁩ ⁨days⁩ ago

    The difference is the volume. Instead of boiling it in gallons of water, I’m trying to use more like a couple cups

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    • Cort@lemmy.world ⁨5⁩ ⁨days⁩ ago

      If you’re not planning to eat the resultant broth, you may as well go sous vide; then there’s no flavor dilution.

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      • TheReanuKeeves@lemmy.world ⁨5⁩ ⁨days⁩ ago

        Damn that’s actually a fantastic idea if I get a sous vide set up one day

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    • Pat_Riot@lemmy.today ⁨5⁩ ⁨days⁩ ago

      Are you trying to make a single serving boil? I’m not sure that will work.

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      • TheReanuKeeves@lemmy.world ⁨5⁩ ⁨days⁩ ago

        No, just reducing byproducts

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