What I am going to cover in this post is the difference. You boil water for blanching and other stuff. But when you are required to simmer you do NOT boil. Reason why: Things you do not boil are stocks, stews and food you want to impart flavor through immersing in a liquid over low heat such that it bubbles on the surface but it's below a 100 degrees. Simple explanation in the video below:
Reason why you need to boil water at a temperature as high as possible when blanching:
Remember to shock the vegetables and anything u need to stop the cooking process as quickly as possible in ice water. This is because if you just take it out of the water, whatever it is will continue cooking. For example a poached egg, an asparagus, carrots or even a mollet quail egg. Another top for boiling mollet quail eggs is when you shock it in ice water, add a generous splash of cheap vinegar to the water. What it does is it helps the eggs white separate from the membrane/ the shell to make it easier for peeling. Quail eggs takes about 1 min 40 secs to be runny in the center with cooked egg whites to make it possible for peeling on the outside (provided the eggs are at room temperature). If the eggs just came out from the refrigerator, it would take about 2 mins 20 -30secs.
Also if you are going to add lemon juice in any sauce, add it after its finished. Don't add it while you're reducing the sauce to the desired consistency because if you cook the lemon juice, it will turn bitter over a period of time. That's what I learnt from Chef Graham Elliot on one of the episodes of Season 4 Masterchef US.
Also if you are going to add lemon juice in any sauce, add it after its finished. Don't add it while you're reducing the sauce to the desired consistency because if you cook the lemon juice, it will turn bitter over a period of time. That's what I learnt from Chef Graham Elliot on one of the episodes of Season 4 Masterchef US.