Should I dilute the butter a bit with a little water? Also, anyone have success with simmering imitation crab legs in butter to make it more realistic?
Should I dilute the butter a bit with a little water? Also, anyone have success with simmering imitation crab legs in butter to make it more realistic?
But it does the same at simmer, as the water temp is basically the same. Boiling reduces the total amount 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
The difference is the volume. Instead of boiling it in gallons of water, I’m trying to use more like a cup
If you’re not planning to eat the resultant broth, you may as well go sous vide; then there’s no flavor dilution.
Damn that’s actually a fantastic idea if I get a sous vide set up one day
Are you trying to make a single serving boil? I’m not sure that will work.
No, just reducing byproducts