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Two ideas come to mind. First, 'instant' rice or noodles are likely precooked or partially so, or otherwise processed so that cooking isn't required to be digestible (the hot water serving to rehydrate and warm the food instead). It is likely that a longer soak in cold water would be able to rehydrate them, and they would likely be much more digestible ...


The question is tough to answer in general for all possible bread types. For most of the answer, I'm going to assume we're talking at least about a yeasted wheat-based bread, formed into something resembling some standard European-style loaf type. What would be the difference between a bread dough that had a sufficient water component, vs a bread ...


For pure components the boiling temperature is determined by the pressure and thermodynamic vapor - liquid equilibrium properties of the pure component. Once water reaches boiling, continuing to apply the same amount of heat will not raise the temperature of the water. It will vaporize more water, i.e., convert water (liquid) to water (vapor). But the ...


If you want water that was as pure as possible, and your contamination consists of solids or dissolved salts, you need to distill it - if that yields great taste is another matter, and using distilled water as a drink is the topic of a health controversy (would be safe for cooking in any case). If the contamination is of dissolved gasses or hydrocarbons (...


By definition, precipitates fall to the bottom of the container. Therefore, the standard procedure is simply to decant the liquid -- pour the liquid off the top, without pouring out the last little bit which contains the solids.


I would simply filter them out. A coffee filter should take care of even the finest minerals. I doubt that you can effectively do it while boiling. Even if you give them sites to attach to, a lot will stay afloat.

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