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Simmering
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=== Dutch and Flemish cuisine === [[File:Molen Emmamolen Nieuwkuijk, petroleumstel.jpg|thumb|Typical Dutch burner for simmering meat]] In traditional Dutch and Flemish cuisine, less tender cuts of [[beef]] are simmered for several hours to obtain [[carbonade flamande]]. Traditionally a small flame is used, fed by burning oil, or a very low gas flame on a cooker. A [[Cast-iron cookware|cast iron]] pan with a thick bottom is often used in many countries. The meat is ready if it can be easily torn apart into threads.<ref>{{cite web | title=Stoven|language=nl|publisher=Vlaams Centrum voor Agro- en Visserijmarketing|year=2012 | url=http://www.vlees.be/Stoven | archive-url=https://web.archive.org/web/20120302074739/http://www.vlees.be/Stoven | archive-date=2 March 2012 | url-status=dead}}</ref>
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