Should I dilute the butter a bit with a little water? Also, anyone have success with simmering imitation crab legs in butter to make it more realistic?

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[–] 3 points 2 months ago (7 children)

If you're boiling it's reducing the water content and concentrating the flavor.

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  • [–] [S] 1 point 2 months ago (6 children)

    That would be relative. If I'm boiling down a soup then yes it would be concentrated, but if I'm putting an ingredient in liquid, the ingredient itself will leach flavour into the liquid until equilibrium

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  • [–] 2 points 2 months ago* (5 children)

    But it does the same at simmer, as the water temp is basically the same. Boiling reduces the total amount of water faster than simmer concentrating the flavor.

    Just in case you're not aware, water boiling and simmering is at the same temp 212f/100c. The difference is how quickly the water evaporates. Just like ice water stays at the freezing point until all the ice is melted

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  • [–] [S] 1 point 2 months ago* (4 children)

    The difference is the volume. Instead of boiling it in gallons of water, I'm trying to use more like a cup

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