Cooking in a liquid barely around the boling point.

Green plantain soup

This type of soup is prepared in many Latin American countries and each one has its preferences in terms of seasonings. In Mexico, for example, it is often served with a spicy chipotle broth and topped with cilantro. In Argentina and Uruguay, hot sauce is added for extra zing. There are those who season the green plantain soup with adobo and make the sauce with tomato. In some coutries, cheese is added or the soup with is topped with grated cheese, in others is chopped cilantro or plantain chips.

Cream gravy

This is a white sauce made with pan drippings. It is also a variation of the basic gravy recipe for poultry using a mixture of water and cream instead of stock.