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

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0answers
41 views

Crystallization of sugar solution, and oddly crunchy candy with fudge-like texture after eating

I've been trying to recreate the results from: http://cookingsciencetradition.blogspot.com/2010/12/crystallization-of-sugar.html to very little success. My process: 1: Add 1 + 1/2 cups white ...
4
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3answers
246 views

Salt in boiled meat

Is there a way to estimate consumption of salt when dealing with the boiled meat? I.e. I had 500 grams of meat, boiled in 2 litres of water, with 5 grams of salt diluted in that water. If the water is ...
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13answers
22k 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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8answers
17k 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 ...
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3answers
919 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 ...
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1answer
154 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?
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10answers
11k views

Can I boil eggs in the same pot I'm boiling something else?

I know cooking the eggs kills the salmonella and that the risk is small even for raw eggs. However, I stopped boiling the eggs in the same pot I'm boiling something else, like potatoes, when I learnt ...
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6answers
12k 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 ...
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2answers
172 views

best way to infuse flavour into boiled potatoes

My question is very similar to this one here How to boil potatoes for curry? I am trying to enhance the potatoes flavour by masking it's own natural flavour with as much spiciness as possible, ...
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6answers
13k 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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7answers
12k 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?
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1answer
42 views

Why use boiling water in a shoofly pie?

I made a shoofly pie using the recipe from Joy of Cooking. That recipe instructed to mix 1 cup of boiling water into the mixture (of eggs and molasses) before pouring into the pie shell. Why boiling ...
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9answers
40k 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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4answers
6k 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 ...
12
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9answers
32k 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
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1answer
63 views

“Lively simmer” vs “simmer”?

From what I understand, a "simmer" is when you start getting small air bubbles floating up, but only one air bubble breaks through the liquid's surface every 2 seconds. So then what is a "lively ...
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3answers
17k 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 ...
12
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6answers
946 views

How to soft boil an egg

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?
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2answers
181 views

All else held equal, does a pot of tea have more total caffeine than a mug?

Let's say you have one tea bag and can either brew it in a mug of boiling water, or a larger tea kettle of boiling water. The temperature, steeping time, type of tea bag, etc. are held constant. ...
2
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2answers
137 views

Which method of cooking does the age of the egg matter least?

I have a tray of older eggs (almost 2 weeks old). Previously I never paid attention to thier age and cooked whatever I wanted, but after poaching some super fresh eggs obtained from the farmers ...
19
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6answers
39k 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 ...
12
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4answers
13k views

Why add salt to the water when cooking rice?

Given the great answer to the question on adding salt to water when cooking pasta, I am curious whether the same explanation holds for rice as it does for pasta (flavor and starch gelation)? Is there ...
2
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2answers
511 views

Oxtail soup - oxtail tightened up during simmering?

I've been hungry for a light oxtail soup, and managed to find some (around 1.5lb) frozen at the butcher. I'm aiming for light flavor to go alongside leeks and bulgar, so I figured I would simmer the ...
4
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1answer
304 views

Par boil roast potatoes

I tend to par boil potatoes before roasting them; however, a common error that I make is to over par boil (or as it is otherwise know: boil). Unfortunately, I'm unlikely to ever get this right. So ...
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2answers
41 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 ...
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3answers
240 views

How to boil away water from a sauce without it splashing?

When "slow cooking" a certain recipe, I need to keep a lid on the pot, or the sauce slowly but surely splashes all over the place. However, with the lid on, the sauce retains much more water than I ...
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5answers
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2answers
2k 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 ...
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2answers
5k views

What causes water to boil over?

What are the mechanics of water boiling over? How can you stop it from happening? Is it more likely to happen with certain ingredients? Which? How does the amount of water effect the likelihood of ...
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5answers
6k 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 ...
20
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7answers
13k 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?
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1answer
562 views

How long can pasteurized milk be refrigerated?

The shop where I get milk (homogenized, pasteurized) is quite far from my home. So I would like to buy more milk per visit. Would like some expert advice on storing and handling the extra milk. How ...
2
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1answer
155 views

What happens if I add corn before bringing the water to a boil?

I accidentally added vegetables and water to the pot from the beginning instead of bringing water to a boil then adding the fresh corn kernels What happens if I do this? Will my end result be ...
4
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2answers
3k 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, ...
21
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3answers
1k views

Does water that's been left to sit and then reboiled taste different from fresh water boiled once?

This may sound like a silly question, but I've always wondered: If I boil some water and use some of it and leave the remainder in the kettle, and then a few days later boil that same water again, ...
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3answers
8k 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? ...
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5answers
2k 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 ...
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votes
1answer
148 views

Boil water first when cooking what foods?

The directions on some packages of raw food (frozen vegetables, dry beans, dry pasta, rice, and the like) indicate that one should first boil water, then add the food, wait for the mixture to boil ...
4
votes
5answers
4k 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 ...
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4answers
19k 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?
3
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2answers
533 views

Will adding lemon juice to non-wheat pastas make them starchier?

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 ...
27
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5answers
30k views

When boiling water, 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 ...
4
votes
2answers
296 views

Why do you add sugar last when boiling soups?

When I read recipes involving boiling a soup/dessert and adding sugar, they often say to add the sugar towards the end of the boiling. Why is that? Are there consequences of adding sugar early?
4
votes
2answers
3k 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 ...
0
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2answers
759 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 ...
2
votes
1answer
266 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 ...
24
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7answers
14k views

Can I boil pasta in a pasta sauce?

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)?
15
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6answers
6k views

(How) can I prevent pasta water from boiling over with the lid closed?

I always cook pasta with the lid of the pot open, because otherwise foam starts to build up and eventually boils over, maikng a huge mess. I would prefer to keep the lid on for energy saving purposes. ...
12
votes
2answers
19k 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?
3
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3answers
2k 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 ...