To shudder: v.int. “Shuddering” means being agitated, when it comes to a liquid, the slight simmering that precedes boiling.
Cooking certain dishes in water, court-bouillon or milk requires that the liquid element be kept simmering for a certain time: this is particularly the case for poached preparations (eggs, fish).
The water intended for preparing an infusion must also just simmer and not boil.
- Quote from the American writer Truman Capote (1924-1...
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