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 ...
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 ...
Roux mention in this answer smoking water. How do you do this? What does it taste like? How do you use it? Sounds fascinating!
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 ...
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?
Is it safe to use rainwater as an ingredient versus tap water - or even cooking things in it like pasta? Would there be any differences in measurements or cooking times - the thought being that there ...
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, ...