Cooking either in boiling water, or by heating the food until boiling
2
votes
1answer
130 views
Does it take more energy to maintain a higher cooking temperature?
This is just the curious cat in me. When heating water on a stove top in a covered pot, once the desired temperature is reached, does it take more energy to maintain the temp if it is higher (say ...
8
votes
2answers
593 views
Does water boil faster with the lid on?
When bringing water to a boil from cold water, what effect does a lid have on the time to boil? Does it increase or decrease the time? How much? Why?
4
votes
2answers
483 views
Why microwaves do not kill harmful bacteria as well as boiling?
Medical Biochemistry point of view
My biochemistry teacher said today that the problem with micros is that they do not kill all harmful bacteria. He proposed boiling food instead.
I think there are ...
2
votes
4answers
259 views
Best moment to put salt in spaghetti?
Different friends have conflicting theories about the best moment to pour salt into spaghettis:
Before putting the spaghettis, so that the salt infiltrates inside the spaghetti.
Just a bit before ...
0
votes
1answer
575 views
Why does milk curdle after being boiled with ginger?
I had heard that raw or simply pasteurized milk does curdle if Ginger is put in it before it reaches its boiling point.
Alright, so yesterday I boiled the pasteurized milk at 23:00. Room temperature ...
2
votes
1answer
76 views
Implied cooking temperatures on food packaging
Every time I follow directions I see instructions like this:
Bring water to boil
Stir in pasta
Return to rapid boil
Cook for 6 minutes for al-dente
I set the stove burner to high for Step 1. Do I ...
4
votes
2answers
200 views
Do I need to boil kidneys?
I was just speaking to someone in the sci-fi chat today when the subject of kidneys came up:
Kidneys aren't "bad" in that they have the consistency and taste of muscle/meat... but they're very ...
0
votes
1answer
109 views
Is it bad to use lids that do not fit on pot?
I was told it's bad to use glass lids on pots that don't fit because the metal against the glass could shatter it. Is this true?
3
votes
2answers
1k views
Using a wooden spoon to prevent pots from boiling over?
Someone recently told me that placing a wooden spoon across the top of a pot will prevent boilovers.
Could somebody explain to me why this is the case?
16
votes
6answers
1k views
Can food be boiled “extra fast/hard” in water?
Once water is boiling you can either leave the heat on quite high, or turn it down a bit so that it just keeps boiling. Apart from extra water vaporating, does this have any effect on the taste of ...
10
votes
1answer
317 views
Is steam lost in boiling negligible?
If I bring 20 ounces of water (2.5 cups) to boil in a kettle, and promptly remove it from the heat, is the amount of water lost (by volume/mass) a negligible quantity?
To be more precise about my ...
6
votes
2answers
1k views
Cooking dried corn
I'm trying to cook some dried corn that normally is meant for popcorn.
I've soaked it 36 hours using bottled water and then rinsed it multiple times with tap water.
After that I cooked it for about ...
4
votes
2answers
2k views
Heated up oil for frying, stirred it, tiny bubbles appeared and rose slowly but with very loud popping sound - why?
Last night I tried deep frying stuff for the first time.
As the oil heated in the pot, I thought it would be a good idea to stir the oil (I was really scared of it catching on fire). It was probably ...
3
votes
3answers
871 views
Dissolving Egg Shell
I know that an egg shell is made up of approximately 92% Calcium Carbonate. The remaining percentage of the mass is a protein matrix. I know that vinegar (5% acetic acid) dissolves the Calcium ...
8
votes
2answers
251 views
Soft Boiled Egg Science
I've heard that the white part of an egg cooks (solidifies) at about 63°C (145°F). I've heard that the yolk cooks at about 68°C (154°F). Is this true?
Also what chemicals do the white and yolk ...
0
votes
0answers
26 views
what are the sticky bubbles that float when cooking beef [duplicate]
Possible Duplicate:
What's that scum at the sides of my home-made burger when I cook it?
I am using steak to cook beef stew and I used to skim the brown bubble stuff off but I curious ...
4
votes
2answers
638 views
Will meat overcook in a boiling water pot?
I recently ate at a restaurant that had you cook your own food. They had a heating plate in the middle of the table and they would set a small pot onto it and add in spices/vegetables to the water, ...
-1
votes
2answers
155 views
What is this Asian dish made with boiled vegetables?
Does anyone know which is the dish where we have a pot/pan of boiling vegetables/meat in the center and people sit around it with their noodles and soup bowls and keep picking things from it and ...
1
vote
0answers
93 views
Cooking with temperature instead of 1-12? [closed]
I have a question regarding temperature control when cooking on the stove. Some of the new cooktops come with sensors measuring both boiling sensors (using IR) and frying sensors (measuring ...
6
votes
1answer
6k views
Difference between boiling and steaming vegetables?
I have eaten both boiled vegetables and steamed vegetables (e.g. broccoli, carrot, zucchini etc.), and I cannot tell the vegetables are cooked in one way or the other, whether by texture or by taste ...
7
votes
5answers
6k views
How is boiled rice different from steamed?
I recently got into a friendly argument with a coworker about how rice should be prepared.
I insisted that the goal was to steam the rice- too much water and it would boil into a soupy pudding.
She ...
6
votes
2answers
3k views
Will meat cook inside of a rice cooker?
I would like to use my rice cooker to cook one of those pre-packaged jambalaya mixes, and I've had good success with using prepackaged rice packets in my rice cooker. Sometimes there is a bit of ...
2
votes
2answers
587 views
Why did my Turkish Delight come out flavorless?
Yesterday I made Turkish Delight, and today I cut it into squares and tasted it. This was the recipe:
330 ml liquid (apple juice, from freshly cold-pressed apples, strong flavor)
A small amount of ...
0
votes
2answers
493 views
How to boil pork knuckle?
My family would like to eat pork knuckle (ideally the Germany/Austrian style but not necessary as long as they taste fine). I looked up various receipt but most require an oven, which I don't have ...
0
votes
1answer
100 views
Why are some kind of packets-soups boiled up in lukewarm water, while normally just stirred into already boiling water?
Inscription on packets-soups from supermarket states:
Stir the soup-meal into lukewarm water, boil it up, and wait 5-10 minutes. Ready to eat.
Normally the inscription says that you should boil ...
4
votes
3answers
542 views
Fried Spaghetti
Pasta, as far as I'm aware, is always boiled to serve. However, their eastern cousin, noodles, are often fried. Are there any well-known Western (Italian) dishes that use fried fresh pasta, instead of ...
10
votes
3answers
4k views
Is it safe to reheat old water in an electric kettle?
I usually throw away the remaining water in the electric kettle before refilling it if the water is more than about a day old. In theory wouldn't boiling kill any impurities the old water might have? ...
3
votes
1answer
493 views
Discolouration when boiling green vegetables with lid on
Why do green vegetables discolour when they are boiled with the lid on?
0
votes
5answers
641 views
How can I stop the cooking in my chicken and noodle soup?
I usually enjoy my chicken noodle soup right after cooking it to perfect noodle doneness. Most of what I cooked goes into the fridge. My problem is that while I'm waiting for the left-over soup to ...
10
votes
4answers
6k views
How does boiling remove vitamin C from food?
It's generally known that boiling vegetables removes a large fraction of vitamin C, but in what way?
Does the high temperature destroy it?
Is it merely absorbed by the boiling water?
4
votes
4answers
2k views
What causes chicken fat on the surface of soup, and does it add flavor to the dish?
I was making a Japanese ramen soup recipe which involved cooking raw diced chicken thigh in the soup for a few minutes. Soon after adding the chicken to the soup, globules of fat started appearing on ...
1
vote
1answer
1k views
How to make red wine sauce?
I have tried to make red wine sauce using this recipe, but it didn't end up so well.
One problem was this step:
Bring to a boil and let boil boil over high heat until mixture is reduced to a thin ...
6
votes
1answer
3k views
Why are my canning lids popped out?
My wife has been trying to can some foods using the canning techniques that she's familiar with from Romania, but with the American-style canning jars and lids that we get here. This involves packing ...
1
vote
4answers
659 views
What is the authentic way to cook pierogi?
I've been buying pre-packaged pierogi from Trader Joe's and local Polish delis. But I can't seem to get a straight or consistent answer on how you are supposed to cook them. Should you steam pierogi, ...
1
vote
2answers
371 views
What does simmer slowly mean with white soybeans?
The instructions in the soybeans say that parboil first and then simmer slowly for two hours.
Let's consider this in the scale of my plate. The power-scale of my plate is from 1 to 6. I put it first ...
5
votes
4answers
19k views
How should I boil green beans to keep them crisp?
I just pulled fresh Blue Lake Bush green beans from my garden, snapped the ends and wanted to boil them, while keeping then crisp. How should I boil them so they are cooked through, but not limp?
13
votes
3answers
1k views
At what point is water considered “at a boil?”
Lots of recipes call for waiting for the water to come "to a boil." However I have never been sure when that is. From my viewpoint it could be at three different points:
First start to see small air ...
2
votes
8answers
4k views
Peeling and dicing potato before boiling it
I've mostly seen people peel a potato after it has been boiled and then cutting it to pieces if required. Given it's muddy exterior, I find it cleaner (and probably takes less heat) to remove the skin ...
5
votes
4answers
1k views
Keep fettuccine from sticking/clumping while cooking?
This question addresses how to keep pasta from sticking after it has been cooked. This question is what I want, but was wrongly closed. All the answers from the first address the sticking ...
2
votes
1answer
209 views
Oil-like stain when cooking with gas
I've been boiling water with some new pots on a gas stove and it leaves (left) a stain on the bottom (on the inside) that has the same color pattern as when oil drifts on water.
What could be causing ...
3
votes
4answers
3k views
How do I stop porridge sticking to the pan?
I love porridge but I always seem to end with some stuck on the bottom of the saucepan. I use a non-stick saucepan, keep on a low heat, and stir regularly. I tend to use porridge oats and enough water ...
10
votes
3answers
816 views
Boiling things using salt
Since recently i have to cook for myself and a lot of products mention i should boil some water with salt and when it boils add the product.
Why on earth do you have to add salt to the water?
6
votes
1answer
290 views
Is there something special about bubbly water?
Based on this answer: Why add salt to potato water?
I always thought that water boiling was about getting the water to a specific temperature. You can't really get the water to a temperature past ...
0
votes
3answers
2k views
How can you tell if boiling water from a cooking pot has reached 100° C?
I don't have a kettle, so I use a cooking pot at home to boil water. I boil water on high in the cooking pot and as soon as I see the big bubbles/steam forming, I assume the water has reached 100° C. ...
8
votes
4answers
648 views
Cooking polenta: is stirring for 30 minutes really necessary?
In every polenta recipe I have ever seen, the authors insist that the polenta has to be stirred over low heat for half an hour or so before it is thoroughly cooked. When I worked in an Italian ...
8
votes
9answers
8k views
What's the best way to tell that pasta is done (when boiling)?
I've tried a number of different ways to tell when spaghetti, capellini and other pasta types are done, but I'm curious if there are more specific rules of thumb. With regular spaghetti, I've tried ...
3
votes
1answer
236 views
How long can I hold brown rice between boiling and steaming?
I use a technique from Cooks Illustrated for cooking my brown rice. I simmer for 25 minutes and then steam for 10. It gets a nice consistent result. But how long can I hold the rice between simmering ...
5
votes
6answers
561 views
My water is boiling too fast
Every time I try to boil a pot of water to make spaghetti, I leave the kitchen to go do something else (I am very busy lol). Sometimes I come back to find the pot boiling over and a mess on my stove! ...
2
votes
4answers
1k views
Boiling eggs on an electric or gas stove: why the boiling time difference?
Having fairly recently moved from a country where cooking on gas is the standard (the Netherlands) to a country where cooking electrically is the standard (Sweden), I've noticed that I need to boil my ...
11
votes
3answers
4k views
Pouring cold water on pasta after cooking it
Some of my friends pour cold water on pasta after boiling it other don't. What do the professionals do? If they pour cold water on the pasta after the boil, what do they want to accomplish with doing ...
