I hear talk all the time about stoves having to simmer to be a good stove. (I'm a stovie and a freezerbagger)
Just the other day I put on a pot of regular rice in my kitchen just to see how rice cooks. I used 1 cup rice and 2 cups water in a pot brought to a boilstirred twice around, shut the heat of, covered, let sit for 30 min covered with hand towel as a cozy, and the rice was fully cooked.
Is it maccaroni, spaghetti of the regular type that needs simmering? The cooking of fish, those of you that cook fish, how and what is used?
The only difference in regular oatmeal and quick oats is the size of the oat. Instant oatmeal is an oat flake that has been cut into small pieces to aide in water absorbtion. Regular oatmeal does not need to be simmered, just soaked longer in a ziplock/pot.
Canister stove users are the ones I hear talk simmering. Those of you that have alcohol stoves with adjustable flames are the stoves simmering well enough for your needs. Is the need for simmering over rated?