に
煮る
2. SimmeringSimmering is a food preparation technique in which foods are cooked in hot liquids kept at or just below the boiling point of water, but higher than poaching temperature. To keep a pot simmering, one brings it to a boil and then reduces the heat to a point where the formation of steam bubbles has all but ceased, typically a water temperature of about 94 °C (200 °F).
Read “Simmering” on English Wikipedia
Read “煮る” on Japanese Wikipedia
Read “Simmering” on DBpedia
Read “Simmering” on English Wikipedia
Read “煮る” on Japanese Wikipedia
Read “Simmering” on DBpedia
烹る 【にる】
烹る: Rarely-used kanji form.
Discussions
Log in to talk about this word.