Simmering
The liquid is hot, but only a bubble or two breaks the surface.
What to do
- Bring it to a boil, then turn the heat straight down.
- A lid set askew lets it reduce a little.
- If it boils hard, pull the pot off for a moment rather than stirring the problem away.
A common slip. A hard boil the whole time shreds the meat and clouds the broth.