She went to the stove and set the kettle with the cooking apples to one side, where they would simmer slowly.

All the ingredients are placed in a large saucepan of boiling water and slowly simmered for about two hours.

Simmer slowly until very syrupy and reduced to 1/3 cup.

But instead of being slowly simmered, they are rapidly stir-fried, Chinese style.

Simmer slowly until most of liquid has evaporated, leaving about one tablespoon.

Reduce the heat to low and let it simmer slowly.

Simmer slowly until celery root is tender, about 1 hour.

Cover and simmer slowly for about 30 minutes, stirring occasionally, then add another cup of water.

The lid is then closed and the contents left to simmer slowly without stirring.

Simmer slowly for about 45 minutes to one hour, until well steamed.