New answers tagged boiling
It appears simply there is no word in English to describe this process, and you have to use descriptive expressions like "simmer until dissolved".
Even though you might want to rinse pasta that you plan to serve warm with a sauce later, to do so is never ideal. Rinsing in cold water then tossing with a bit of oil works adequately to keep the pasta from sticking if you need to serve the pasta long past the time that it is cooked, but even under those circumstances, consider tossing with the sauce in ...
Partially cover your pot with its lid. To keep the lid partially open, you can put a wooden-spoon, or other non-metallic utensil is the pot so the lid rests on it. Like so: http://farm7.staticflickr.com/6064/6052520487_75d3e74455_z.jpg
You can also partially put the lid on so it covers the top but allows the steam to escape. If the splatter is violent, turn the heat down a bit so the bubbles are less energetic, but still present.
If, when reducing a sauce, you are getting splashing outside the pot, your pot may be too small for the application. Use a larger pot: a wider base will allow more surface area for evaporation, and higher sides will make it harder for the content to get out. You can also purchase a splatter guard, which is like a flat sieve or mesh that you can place over ...
If your house heating system is the kind that gives you a tank of pre-heated hot water, it makes sense to use this water. Boil your potatoes using water from your hot tap. This way, you will save time and money and your boiled potatoes will taste just as good.
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