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5
votes
6answers
16k views

Could rice or pasta be cooked without hot water?

I moved in a brand new house. I have no stove, microwaves or hot water for a week or two. I'm vegetarian and I've already prepared fresh veggies wrap, salad, hummus, sandwichs, .. but I'm wondering ...
12
votes
4answers
7k views

Is hot tap water safe for cooking?

I'll typically bring hot water from the tap to the boil instead of waiting longer for cold water. This hot water comes from water heater with a large storage tank. Is this considered safe? For ...
4
votes
2answers
1k views

Do I need to adjust recipes when using hard water

Our well water tastes very good but is extremely hard (220 mg/L). Do I need to make any adjustments when cooking or baking or will it work fine?
2
votes
2answers
213 views

Using other liquid than water when making stock

I got to thinking... I usually hear chefs (particularly Alton Brown as of late, since I am watching Good Eats) say that water is neutral and should only be used as a last resort, serving only to ...
7
votes
4answers
5k views

Is it necessary to rinse Chinese or other tea before first brew / steep / infusion?

I've been told that I should be rinsing Chinese tea with the boiled water before the first full infusion intended for drinking. I make the occasional very-expensive tea from Taiwan and I feel it is a ...
3
votes
2answers
657 views

How can I create a drinkable ice slurry?

Based on the idea behind this question on the physics sister site to this site, how can I process ice to create a drinkable ice slurry? When I stick ice cubes and water in the blender, the ice shards ...
5
votes
4answers
2k views

What's the best option for water for tea in the office?

When making tea at home, I have all the equipment I need to make a fine cup of tea. In the office, however, my options are more limited. It seems my sources for hot water are: Straight from the tap ...
11
votes
3answers
13k 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? ...
5
votes
1answer
738 views

Why do crisp bread rolls have more water than soft bread rolls?

I was wondering why my recipe for crisp bread rolls needed more water than soft bread rolls.
3
votes
1answer
2k views

Marinades: Water vs Oil

What's the theory on using water vs oil for chicken marinades? I ask because of this recipe: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1731460 After multiplying the recipe by a lot, ...
2
votes
3answers
315 views

Are there culinary uses for the water left from peeling almonds?

Is there a possible use for the water used for peeling almonds? (Throw the almonds in boiling water and let them soak for a couple of mins before peeling them: the water left is yellowish and almond ...
6
votes
1answer
244 views

What property makes a liquid soapy/bubbly?

Is there a scientific or food industry term for what makes a water solution behave like a detergent, and perhaps an associated unit of measure? For example, the pH of a solution measures its acidity; ...
3
votes
1answer
2k views

What is the purpose of vinegar in this lollipop recipe?

I found a recipe for lollipops. It uses 2:2:1 ratio of sugar:water:vinegar. What exactly is the role of vinegar in it? The recipe was: 10 spoons of granulated/crystalic sugar 10 spoons of ...
16
votes
3answers
12k views

At what point is water considered “at a boil?”

Lots of recipes call for waiting for the water to come "to a boil." However I have never been sure when that is. From my viewpoint it could be at three different points: First start to see small air ...
10
votes
2answers
11k views

How much warm is warm water?

I'm following a recipe for making dough for a challah recipe, and the recipe calls for warm water. How warm should the water be (in degrees)? Do I need to heat it, or is room-temperature good enough? ...
10
votes
1answer
11k views

Can I fix a box cake recipe where I added oil instead of water?

I screwed up and put 1 1/4 cup veg oil instead of water in my box cake recipe. Is there any way to fix this? Can I add flour or something? Or is it doomed for the trash can?
2
votes
1answer
279 views

Oil-like stain when cooking with gas

I've been boiling water with some new pots on a gas stove and it leaves (left) a stain on the bottom (on the inside) that has the same color pattern as when oil drifts on water. What could be causing ...
10
votes
3answers
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?
0
votes
3answers
5k 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. ...
45
votes
14answers
316k views

What's the Ideal Coffee to Water Ratio for a French Press?

What's the ideal amount of coffee to use per cup of water in a French press? I've looked at various online resources, which all gave me a different amount. Some call for 2 tablespoons per 6 oz of ...
20
votes
2answers
13k views

Does Boiling Water, Instead of Warm Water, Hurt the Flavor of Tea/Hot Chocolate

I have a counter-top water kettle that I frequently use to boil water for tea, hot chocolate, and powdered drinks (e.g. chai). I don't think anything of it when the water starts boiling and keeps on ...
6
votes
6answers
674 views

My water is boiling too fast

Every time I try to boil a pot of water to make spaghetti, I leave the kitchen to go do something else (I am very busy lol). Sometimes I come back to find the pot boiling over and a mess on my stove! ...
12
votes
8answers
14k views

How can I maximize the caffeine content of my coffee?

Like many people, I rely on coffee in the morning to really get me going for the day. I always use more than the directions require to get more caffeine for that extra morning jolt. How much ground ...
2
votes
4answers
3k views

Boiling eggs on an electric or gas stove: why the boiling time difference?

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 ...
33
votes
7answers
50k 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 ...
8
votes
1answer
5k views

How do you smoke water?

Roux mention in this answer smoking water. How do you do this? What does it taste like? How do you use it? Sounds fascinating!
21
votes
3answers
7k 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 ...
22
votes
7answers
16k 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?
17
votes
7answers
2k views

Is it safe to cook with rainwater?

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 ...
22
votes
3answers
2k 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, ...