— Lilly Boulianne

It can be either way and I recommend that you just establish your own system. Okay. You know it there's there's so many variables when we cook. For example, if we using a smaller pot with a relatively small amount of water and we add something to it. It's going to take longer to come back up to a simmer versus if we use a large pot with a large volume of water and put that same amount of food in it's gonna come up back to a simmer quicker. We call that the recovery time and So based upon your specific kitchens situation and what you do you should set up your own sort of sop or standard operating procedure, you know, which may differ from the recipe that you originally look at. Okay, and this is a great question that you ask and and it exemplifies one of the many variables in the kitchen and why we need to practice and make the process our own okay, but please give a try whether it's from the the get-go or once the recovery time is passed and you start your timer. Okay. Thank you.