Simmering is actually around 185F in most of the pot. There are some hot spots at the bottom of the pot that get hot enough to form water vapor, but at simmering temperatures, that vapor recondenses before breaking the surface.
“Boiling” starts around 205F. A rolling boil is around 210F.
About an hour after it starts boiling.
Excuse me, but you should really reduce that to a simmer after bringing it to a boil.
Doesn’t matter much, simmer and boil both have water at the same temp.
It does affect the texture and cook time.
If you’re planning to eat the corpse, keep it low so it doesn’t get chewy. If you’re just making broth or doesn’t really matter.
I agree. Low and slow, for sure.
Simmering is actually around 185F in most of the pot. There are some hot spots at the bottom of the pot that get hot enough to form water vapor, but at simmering temperatures, that vapor recondenses before breaking the surface.
“Boiling” starts around 205F. A rolling boil is around 210F.
What kinda altitude are we talking about here?
Sea level, but I’m describing the average temperature in the middle of the pot, not the temperature of the localized hot spots right above the burner.
At high altitude, the boiling and simmering points will be lower.