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Boil or Simmer? The German word "sieden" comes
up several times in the KHM. I have translated it as "boil," but I am not sure that is the best word to use. I think "simmer" might be better. Some info below. Will research it more. I may decide to change
all occurrences of "boil" to "simmer" in the future. Maybe Hansel in #15 is supposed ot be simmered, not boiled? simmer
= sieden. The German words "Kochen," "Sieden" and "Simmern" have specific meanings that their English equivalents do not necessarily have. The German "Kochen" happens at a temperature over 100C. "Kochen" is equivalent to the English "boiling." The water is at 100C and many large bubbles rising out of the water. "Seiden" happens at a temperature between 90-95C and there are some small bubbles rising out of the water. The German "Simmern" happens before "Sieden" at 80-90C and there are no bubbles in the water at all. The English "simmer" is simiar to, but not exactly the same as the German "Sieden." The English "simmer" has no bubbles in it while the German "Sieden" has bubbles in it. The German "Sieden" is at a temperature above that of the English "simmer," but below the temperature of the English "boil." So when the German texts speak of "Sieden" that refers to a temperature more than the English "Simmer," but less than the English "boil." Where the German has 3 words the the temperature ranges, English has only two. At best we can say that the German "Sieden" is at the very upper range of the English "simmer." High-simmer? Extra-simmer? Simmer-plus? We need a new word for it.
Siedenhttp://mastercuisine.blog.de/2010/02/01/sieden-simmern-ziehen-lassen-791682 5/ 90-95chttp://de.wikipedia.org/wiki/Sieden_%28Garmethode%29
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