Simmered foods are often referred to as being boiled; however, this is not an accurate description of the cooking speed. In fact, the liquid's temperature should be kept as close to a boil as possible without ever reaching a true boil. A vigorous boil causes most meats, fish and poultry to become tough and stringy. The temperature should be high enough to allow connective tissues to soften, however. Usually the required cooking time is deliberately extended to allow even well-exercised cuts of meat to become tender to the bite.
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