simmer

Nine months into the worst pandemic the world has seen in 90 years, deep in a recession that shows no signs of ebbing, we are witnessing multiple hot spots on the simmer simultaneously.

Add the butter, chicken stock, salt, bay leaf, thyme, and tarragon and bring to a simmer.

Add the vinegar, bring to a simmer, then stir in the chicken stock.

In a small saucepan, combine the yogurt, cream, and vadouvan spice and bring to a simmer.

Add the remaining tomatoes, cover, and simmer for another 20 minutes, or until the chicken is cooked through.

Bring to a simmer, then reduce the heat to just below a simmer and cook until the shallots are very tender, about 20 minutes.

Well, we'll simmer down when the turn comes, and though I'm piling up dollars, I'll be thankful.

Allow the mixture to simmer in a hot oven and serve with fresh asparagus cut before breakfast.

Keep it boiling till the chicken is done, which would be in about an hour's time after it begins to simmer.

Cut up the duck or teal, and put it into the sauce, and let it simmer for a long time—the duck having been previously roasted.

Reduce and simmer till it is thick, then pass through a sieve, and take it off the fire before it boils.