Stewing soup under water is better than boiling soup, the good thing is that stewing under water can ensure that the temperature is stable at the boiling point temperature, less evaporation, less loss of flavor or nutrients in the food that volatile strong>will be less.

Waterproof "stew" is suitable for stewing some delicate medicinal food, such as gelatin, antler, and bird's nest. The direct cooking "pot" is suitable for ingredients with stronger flavors, such as pork bones and beef brisket, due to the higher temperature.

Explained:

The heating method of simmering soup means that the ingredients and water in the container start to heat up only after the outer layer of water reaches a certain temperature, and cooks at a gentle simmering state of a critical 100 degrees Celsius. This is different from the direct soup pot bottom more than 100 ℃ high temperature, so that the soup into a clear color is not cloudy, rich flavor, original flavor, less nutrient loss.

The stew pot corresponds to the cooking method for the water stew, while the crock pot is closer to direct cooking, that is, "pot". While old-fashioned soup made from a single wood fire is hard to come by, if you have a good pot, it may be able to bring you a similarly good soup.