Observations on my attempts at boiling and simmering
May 19, 2010
Although I feel that I am getting more and more control over the fire and most of the manage to get the pots boiling rather quickly. By controlling the size of the logs I can get it to start boiling rather quick…though I seem to be not so good at “turning down” the temperature again. In theory this should be accomplished by letting a larger log burn on the fire. However, I always seem to end up with a log that is smouldering and emitting smoke without really burning.
This control of temperature may seem to be slightly superficial but should be essential when trying to keep the content of a vessel simmering for a long while. Which is sort of connected to my other consideration, I think that I have focused to much on rather quick cooking, boiling and be done with it. In most traditional cooking the slow simmering of something would play an important role. In order to assimilate an earlier cuisine I need to be able to better control a long, slow cooking rather than the quick cooking of today.
The question would be at this stage, how will I best control the fire in order to maintain a low heat?
Should I continue using larger logs with long burning time, maintain the started fire but raise the
kettle some more or should I be able to keep the pot simmering using only the embers produced while cooking?