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As any puttanesca fan knows, a few minutes of lazy stirring in a pan of simmering liquid or fat (usually olive oil or butter) will turn them into tasty paste.
Steaming can be done in pots designed for it that contain a basket to hold the food, on a collapsible steamer basket in a pot or skillet, or on a plate set over simmering liquid.
It makes the simmering liquid a joy to inhale, and also adds complexity to the final dish.
The technique essentially involves putting food over simmering liquid in a sealed pot, with or without a special steamer basket.
Poaching — cooking in simmering liquid — is a fairly forgiving way to cook fish, since it's not likely to dry out.
The meat, fish or poultry is added to the simmering liquid, which is then reduced to a slow simmer.
Flavorings like garlic, onions, herbs and spices can also be added to the simmering liquid.
Mash together the flour and the reserved butter, then stir into the simmering liquid little by little.
Add the dumplings to the simmering liquid in the beef pan, and cook for about 10 minutes until they are puffed and floating on the surface.
When those flavors have melded, you return the chicken to the simmering liquid and cook it until it's done, adding the olives during the last 10 minutes or so of cooking.
7. Increase the heat to medium-high and lay the watercress into the simmering liquid, taking care to keep the stems facing the same direction and gently pushing down until the watercress is partially submerged.
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