Which factors influence the moment of soft-into-hard egg during the boiling? size of the egg putting egg to cold/hot water colour of the egg atmospheric pressure (water boiling temperature) How to ...
An example would be green beans - some recipes call for parboiling green beans before stir-frying while others do not? Is there a reason behind this?
Is it ok to boil pasta in pan with a pasta sauce? Is there any reason to boil pasta separately (and then add the sauce)?
Many people (at least in Germany) think that Italians add olive oil to the boiling water for spaghetti. However, Italians tend to tell the opposite (from my experience). So, can you please state ...
I recently got into a surprisingly heated argument with a friend about what level of boil you should cook your pasta at. He (an engineer) argued that the heat transfer would remain the same regardless ...
I love a boiled egg, but it has to be soft. On occasion I get it just too soft, so some of the white is still 'snotty'. Oviously I only discover this once I have opened the egg, when it is too late ...
I read in this question: http://cooking.stackexchange.com/questions/2574/why-add-salt-to-the-water-when-cooking-pasta that adding an acid like lemon juice to water you're cooking pasta in will help ...
What is the effect of adding salt to the water when cooking pasta?
While I've come across one or two recipes that call for using plastic wrap in pots of boiling water (for example, to cook eggs), I've always been a bit wary of putting the wrap in boiling water. Can ...
Is there a fool proof way to make sure the white of the egg is set but either all or some of the yolk remains runny?
So I made homemade cottage cheese yesterday that had me cook the milk until it was just about to boil. I had it on the stove for at least half an hour because I didn't want it to start boiling the one ...
Sometimes when I cook hard boiled eggs they will crack in the saucepan, and some of the egg will seep out into the water. Am I boiling the water too vigorously, or can I add something to the water to ...
I have a recipe that calls for peeling tomatoes. I've found elsewhere that this is often done by boiling them and letting the skin lift away during that process. Is there anything else that can make ...