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Stewing
Stewing is cooking food in water kept below the boiling point, and is smilar to simmering.
The chocolate house's complete cookbook, c.1907 — from the value of food to the body through chafing-dish delicacies.
Home › The Science of the Table › Stewing
Stewing is cooking food in water kept below the boiling point, and is smilar to simmering.