Cooking either in boiling water, or by heating the food until boiling

learn more… | top users | synonyms

15
votes
17answers
48k views

Stopping water from bubbling over when cooking rice

Every time I cook brown rice (in a traditional pot, or in my new rice cooker), large bubbles form and spill over the sides. How can I prevent this? I found this question, but wasn't able to draw ...
3
votes
1answer
46 views

Should I add salt when boiling vegetable? Why?

I am a new learner on cooking and I would like to boil some vegetable: soybean, baby corn, okra, etc. I saw a lot of people add salt when boiling them but I am not sure I should do that or not, and ...
11
votes
4answers
1k 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?
3
votes
6answers
116 views

Stop my pot splashing me

When I'm going to boil something, I'll set the water to boil while I prepare the food itself. When the water is boiling and my ingredients are ready, I turn to tip them in. But as I add the pieces of ...
6
votes
3answers
1k views

Why add vanilla extract after removal from the heat, and what about fake vanilla extract?

Recipes for pralines, for fudge, even for hot cocoa say to add vanilla extract only after removing the dish from the heat. Why? Does that apply to artificial vanilla extract also?
1
vote
2answers
79 views

To what extent is curcumin destroyed by boiling?

I came across a "juice shot" / "anti inflammatory drink" recepie the other day which lists the following ingredients : lemon (in slices) ginger (in slices) turmeric (in slices) sugar water The ...
0
votes
0answers
18 views

Can left boiled milk in the pot whole night? [duplicate]

I normally boiled the fresh milk at night and left in the pot with cover for 2nd day morning, I will make warm for my child to drink in the morning , is that safe?
0
votes
1answer
67 views

Boiling Beef Chorizo as part of a soup base?

I'm wondering about the results if I were to try boiling beef chorizo instead of frying it for use as part of a soup. (My girlfriend insists this is a recipe for disaster, so I'm asking for more ...
126
votes
11answers
73k views

Why add salt to the water when cooking pasta?

What is the effect of adding salt to the water when cooking pasta?
1
vote
3answers
46 views

Is this canning method safe to use for spaghetti sauce? (Boiling the sauce in the jars in the oven)

This technique has been used by my family for decades but I'm wondering how safe it is to kill Botulism spores. Step 1, cook the spaghetti sauce in a large pot (tomatoes, meat, fruits, vegetables, ...
0
votes
0answers
28 views

Can I eat the hard boiled eggs I boiledthis morning after 24 hours? [duplicate]

I boiled 3 eggs this morning (very hard, 25 mins) and I put them aside, not in the fridge, though the room temperature is at around 12 degrees Celsius. I know I should had put them in the fridge. So ...
1
vote
1answer
44 views

Is it safe to eat the skin of a potato? [duplicate]

Is it safe to eat the skin of a baked or boiled potato, or are there any health or sanitary reasons not to eat it? Contrarily, are there any reasons to eat it, e.g. does the skin contain vitamins or ...
37
votes
7answers
63k views

When boiling water without any other ingredients in it, why start from cold?

A question about probably the most mundane subject in cooking: boiling water. For cooking techniques where you drop ingredients in simmering or boiling water - such as for vegetables, pasta, many ...
2
votes
1answer
94 views

What is the term for simmering something in sauce?

What is the term called for when something, generally meat, is cooked in a large amount of sauce such that the meat is completely submerged. It is similar to boiling or simmering but instead of water ...
1
vote
3answers
77 views

Why pasta keeps always damp and moist when I cook it?

Boiling pasta in itself is easy - however, there's a problem I could never avoid or solve. When I judge the pasta is ready, I pour the unnecessary water out of the vessel, though even if I use a ...
0
votes
1answer
94 views

How long is homemade spiced apple cider good for in a sealed Mason canning jar?

I bring the cider to a boil and simmer the spices for 15 minutes. Immediately after, I pour the cider into canning Mason glass jars with the lids that have the button. How long should I expect the ...
36
votes
6answers
10k views

Pasta: is simmering equivalent to roiling boil?

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 ...
11
votes
6answers
27k views

Boiling Chicken Breast (or any meat) before cooking to cook evenly

Good day. I've had another disagreement with my mother on how to cook Chicken Breast. I know it seems like a small topic and it is situational, but do consider it. The scenario is this, let's say you ...
3
votes
4answers
167 views

Mashed potato: start with hot water or cold water?

I've always been told to start root vegetables in cold water to ensure that the dense structure heats evenly and you don't end up with a mushy exterior. With mashed potato I'm going to tear it apart ...
1
vote
0answers
69 views

Poppy seeds with bitter aftertaste from boiling

I've followed the recipe here to make a poppy seed filling. The filling ended up with a somewhat bitter aftertaste, and I am wondering the following: At what point of that recipe could something have ...
10
votes
6answers
44k views

Is it safe to use plastic wrap in boiling water?

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 ...
3
votes
4answers
469 views

Lobster Death! Freezer vs. Alcohol

I love lobster but I must admit I am not very good at cooking it. I want to make this easier on my self by just adding the lobster to a flavorful broth. I've heard in the past that if you are going ...
9
votes
3answers
20k 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
155 views

Why do some eggs crack while being boiled?

It doesn't happen with every egg. It happens with only some of them. It doesn't have anything to do with fridge. Almost always I take the eggs out of the fridge and put them in water for boiling. ...
7
votes
8answers
32k views
7
votes
5answers
13k views

How do I stop my pans boiling over?

Yesterday the wife and I decided to boil some potatoes in a normal non-stick pan. We added salt, potatoes and boiling water. We put this on an electric hob, with no lid at maximum heat (marked at ...
11
votes
4answers
399 views

Why boil octopus with wine cork?

I saw a recipe (in Croatian, check out if you understand) for making octopus salad that says boil the octopus with a piece of wine cork. The article doesn't explain what effect the cork gives. Do ...
11
votes
2answers
369 views

Why do dumplings float when they are ready?

Most dumpling recipes—including those discussed on this site—claim that the dumplings will be ready when they float to the surface. I have two interrelated questions: Does this rule ever fail? For ...
28
votes
10answers
91k views

How do I prevent an egg cracking while hard boiling it?

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 ...
1
vote
1answer
90 views

Why is there a small piece of iron sponge in my electric water boiler?

My electric water boiler has a small, yet dense bit of iron sponge, about the size of a Brussels sprout. I think it is something to prevent the water from superheating. However, I'm not sure that's ...
3
votes
1answer
53 views

How to boil sushi rice for yakimeshi?

I want to use some chicken bouillon cubes I have to flavor the sushi rice I have, which I'm going to use to make yakimeshi (Japanese fried rice) in accordance with this video. I'm not sure if I'm ...
1
vote
1answer
130 views

Is it safe to par-boil chicken legs, (unthawed), then finish cooking them later?

I boiled four chicken legs for 25 mins, put them in the fridge then took them back out to finish boiling them four hours later, is this safe?
3
votes
3answers
487 views

Why does my chicken go dry when I boil it?

This may seem a silly question, but it has always stricken me as odd that chicken should dry out when I boil it in water. Intuitively it just seems weird, but thinking about this a bit while cooking ...
24
votes
8answers
18k views

Does adding salt help water boil faster?

I've always heard adding salt to water makes it boil faster. Is this true? If so, why? If not, why do people do it?
7
votes
1answer
615 views

Do you need to rinse liver?

I got into an argument about liver when I saw someone boil a tub of chicken livers by pouring the entire contents of the tub (blood) into a pot without rinsing the liver. I always though that the ...
20
votes
6answers
33k views
5
votes
2answers
1k views

What is the best way to cook chicken for enchiladas?

I'm new to cooking and I'm cooking chicken enchiladas and obviously I want to shred the chicken. Most recipes say to use a slow cooker, but some say boil. Why would one be better than the other? I ...
7
votes
1answer
331 views

Boiling peeled peanuts

Recently I became interested in making some boiled peanuts for myself, as I have gathered that it is a very cheap, tasty (I like peanuts) and healthy food. However, every recipe that I find involves ...
9
votes
1answer
14k 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 ...
7
votes
9answers
18k 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 ...
0
votes
2answers
743 views

Boiling rice - drain or boil off water?

Because different rice varieties have different cooking times, I find it hard sometimes not to over/under cook them. I do it in two ways: Boil off all the excess water, and fluff it with a fork. ...
11
votes
5answers
9k views

When cooking pasta in salted water how much of the salt is absorbed?

Most chefs recommend that you should add quite a bit of salt to boiling water which you cook pasta in (sometimes 1 teaspoon). For those watching their sodium intake, how much of this salt will ...
2
votes
2answers
522 views

Making lemon oil from vodka

I recently made some lemon oil. Here's how I made it (question at the bottom): I took the zest of about 12 lemons, packed it in a half pint jar, filled it to the top with 80 proof vodka. Left it in ...
1
vote
1answer
172 views

How to increase the temperature of my double boiler?

I have a double boiler that I wish to use to prepare a batch of fudge. The recipe I am using calls for heating to 240°F (=116°C), but a double boiler is limited to the boiling point of the working ...
4
votes
1answer
1k views

How do I clean a pot after boiling eggs?

After boiling 8 batches of eggs, how can I clean the build up of calcium off the bottom of the pot?
6
votes
3answers
11k 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 ...
15
votes
2answers
58k 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?
16
votes
1answer
1k views

Rolling boil has barely any steam?

I'm trying to reduce a sauce I've got but I noticed something interesting. When I raise the heat so the sauce is at a full rolling boil, there is barely any steam coming out so I presume there is ...
10
votes
4answers
35k 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 ...
5
votes
2answers
12k 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 ...