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

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1answer
2k views

Can I get drunk by evaporating steam of alcohol?

If I boil a bit alcohol in a pot, can I get drunk by the evaporating steam? Does the steam of alcohol still includes any alcohol?
24
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11answers
19k 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?
5
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1answer
222 views

How do I boil down a gravy?

I'm following a recipe that required an hour of simmering, first 30 minutes covered, then 30 minutes uncovered. I guess I didn't get the simmer correct as by the end of the hour; the liquid should ...
40
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7answers
67k 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 ...
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8answers
6k 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 ...
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5answers
23k views

What is water temperature after electric kettle switches off?

My tea preparation prescriptions says to prepare it using water heated to 96 Celsius degrees. When water heated in standard, typical electric kettle reaches this temperature? Is it (always?) ...
29
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12answers
114k 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 ...
14
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11answers
97k 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 ...
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0answers
30 views

Can I cook (boil) vegetables in the same pot two times in a row without washing the pot? [duplicate]

If I cook a bunch of different vegetables in the pot, is it safe to just get them out of the pot and fill the pot with water for the next round of cooking a bunch of vegetables? I know there are ...
0
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2answers
58 views

Liquefying through long boiling [duplicate]

Is there a name in English for the process of turning ingredients of a dish into liquid through boiling them long enough? Usually this happens as cook's errors, but at times it's the desired effect (...
0
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0answers
41 views

What's the basic technique for long braising of pork?

I boiled 1kg chunk of pork 12 hours: first boiling 45 min 8 h at low heat 45 min boiling low heat now some hours I am not sure if this was a good strategy. I know there's no single "right" ...
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1answer
73 views

How can you make better tasting water with Silver Pulver and Mocca Master?

I want to make great water. My process Filter water first through Brita Put silver pulver to paper filter in Mocca Master. Experience the taste and adjust the amount of silver pulver. Here one ...
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2answers
39 views

Absorb precipitates when heating water in a microwave?

I boil filtered water. I notice much precipitates in the water after heating it up in microwave. I would like to remove them, and I am thinking the ways do it. Ways some absorbing stone etc ... ...
16
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1answer
2k views

When a recipe says, 'simmer uncovered', what's the issue?

Many a recipe or package instructs: 'cook uncovered' without stating a reason. As a general matter, is this to protect me from boilover, or does it have some more subtle purpose?
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9answers
41k views

Does it make sense to parboil spare ribs before you roast or grill them?

I was thinking about doing it as a time saving device - any recommendations?
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5answers
5k views

Benefits of boiling meatballs before frying them

I was watching a cooking show yesterday where the chef used a process I have never seen before, without explaining why. I've been wondering about it and can't come up with a satisfactory answer, which ...
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2answers
764 views

How to soft and hard boil eggs in the same pot so they are ready at the same time?

The method I usually follow is to place the eggs in cold water, then take the pot off heat once the water starts boiling and let the eggs sit in the water for X minutes. I usually do 4-5 min for soft ...
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3answers
145 views

Can I cook food in water faster in a pan with the lid on and/or high heat?

In other words: Does water boil faster with the lid on? Yes. But I usually can't brown food unless I take the lid off. How can these both be true?
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8answers
30k views

Why wait for water to boil?

I've always heard that you should wait for water to boil before adding pasta/perogies/vegetables/etc. What is the reason for this? Is it because it reaches boiling point faster? If so, why?
13
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1answer
867 views

How well does it work to just throw in all the ingredients and boil?

I'm wondering about this recipe. It tempts me because I'm really lazy. But I'm skeptical because I've always been taught to sauté onions first, then progressively add other ingredients, starting ...
0
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1answer
76 views

Preparing/Seasoning/Using a Carbon Steel Pot

I am looking for a large (approx 2' x 4' x 1.5') vessel in which to warm maple syrup for production. My first thought is to use a "pot" of some sort but I am not sure how to prepare it to both be 'non-...
0
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1answer
54 views

What can I add to this food to make it taste good? [closed]

I want to make some sprats + potatoes + some cheap vegetables like cabbage soup. What can I add to it to make it taste better? Some types of spices or some other cheap type of vegetables maybe? As ...
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1answer
236 views

Is it necessary to only boil vegetables (or chicken) or can they be pressure cooked and later be boiled for the flavour to seep in?

I was following this recipe (I've pasted it at the bottom of the question) for which the cooking time mentioned is 30 min. Although for me, it took around 45 min for the vegetables to get cooked. ...
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4answers
14k views

How fast does water cool off after boiling?

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. ...
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6answers
179 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 ...
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2answers
195 views

When reducing, why do you simmer instead of boil?

All recipes call for simmering a dish if you wish to reduce. I know that if for example if I wish to reduce wine, it will take me double the time or even more if I simmer instead of just cranking the ...
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2answers
207 views

What is the lowest temperature possible (of water) to cook meat in?

Say I want to cook a piece of meat by putting it in water and bringing the water to a certain temperature. (In celsius please) how low can the temperature be for it to be still able to cook the meat? ...
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3answers
125 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, ...
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9answers
33k views

When you cook spaghetti, do you add olive oil to the boiling water?

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 ...
6
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2answers
139 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 ...
16
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17answers
56k 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 ...
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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?
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3answers
2k 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?
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2answers
114 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 ...
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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
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1answer
72 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 ...
129
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11answers
81k views

Why add salt to the water when cooking pasta?

What is the effect of adding salt to the water when cooking pasta?
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0answers
30 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
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1answer
116 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 ...
2
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1answer
101 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 ...
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3answers
88 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
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1answer
98 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 ...
38
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6answers
11k 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 ...
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6answers
35k 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
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4answers
222 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
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0answers
167 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 ...
11
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6answers
51k 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
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4answers
736 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
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3answers
23k 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
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2answers
189 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. ...