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Questions tagged [boiling]

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

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3 votes
2 answers
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Can you cook tomatoes in water without leaking/bursting them?

I want to fully cook tomatoes to their Center without causing the internal gel or seeds to be leaked I have noticed that if you try to cook a tomatoe to its Center by grilling you will burn the ...
James Wilson's user avatar
  • 3,937
7 votes
6 answers
3k views

Improving my approach for plain water boiled brown lentils

I don't know if I am doing things right. How can I improve my recipe? The recipe. Only 2 ingedients water and lentils. I buy 1 plastic package of lentils from the supermarket. Around 500g. I open the ...
George Ntoulos's user avatar
1 vote
2 answers
269 views

A pot of chicken broth explodes boiling. What causes it?

I am an active cook and make noodles all the time. I had this marvel just two times in my life. You have a pot of chicken broth (there's nothing in it, no salt even), you heat it on a regular electric ...
Sergey Zolotarev's user avatar
5 votes
3 answers
289 views

Why are some Chinese rice noodles cooked starting from cold water?

The vast majority of dry pasta/noodles are prepared by boiling water first and then adding them to the already boiling water. However, the instructions on some types of Chinese rice noodles (eg. 南昌拌粉 ...
lambshaanxy's user avatar
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0 votes
1 answer
340 views

Safe Water Boiled Lentils

What are the guidelines for safe water boiled lentils? Like the Big Thaw from USDA
George Ntoulos's user avatar
0 votes
1 answer
157 views

Does simmering, boiling or roiling boiling water while cooking makes a difference? [duplicate]

So I've seen a few cooking styles when it comes to cooking things in high temperature water. You have people that blast heat at max and get the water to roiling boil, you have people that bring the ...
ThePiachu's user avatar
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2 votes
1 answer
319 views

A definitive physicochemical guide to smoke points of cooking oils?

I've seen many charts of Smoke Point charts for cooking oils online. And, there all slightly different if not very different. Even MasterClass and SeriousEats seems to have their own versions (butter ...
PettyCashPrash's user avatar
1 vote
1 answer
175 views

Can sourdough starter be cooked well in a hot water bath?

I struggle a lot with baking sourdough bread and usually just cook the sourdough starter itself by frying it in some oil. However, I want to avoid the oil and was thinking if there is any way to cook ...
The Testosterone Fanatic's user avatar
4 votes
1 answer
391 views

Why do my recipes say I have to pour boiling water over the mung bean sprouts?

I've got a bunch of recipes, and nearly all of them expect me to boil water and pour that over the mung bean sprouts, before adding those bean sprouts to the rest of the dish. None of them clarify how ...
Tinkeringbell's user avatar
0 votes
1 answer
242 views

Why does boiling hot dogs make the water dirty?

I boil some of my hot dogs and every time I do that the water becomes turbid. I am assuming that this water has salts and fat which makes it turbid. Do we know what is the composition of this water, ...
Brownian_Motion's user avatar
4 votes
6 answers
758 views

Why does my IKEA pasta pan take so long to cook pasta?

I have a dedicated stainless steel pasta pan (well I assume that is what IKEA intended it for). It comprises of a pan, unventilated lid and a perforated liner which is designed to be lifted up by the ...
Greybeard's user avatar
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0 votes
2 answers
984 views

How long does it take to boil fresh spinach?

I am going to cook a cream of spinach soup but I am confused about cooking time: Starting with the point that I am going to cook fresh, full-grown spinach in broth, that is boiling it in water. While ...
mattia.b89's user avatar
1 vote
1 answer
207 views

Steam table - preventing spagetti sauce from burning?

Having debate with friend ... we have spagetti sauce in steam table at 250 f -- with lid off the spagetti sauce evaporates and reduces and burns on side of the steam table pan during duration of the ...
Michael Saikali's user avatar
0 votes
1 answer
250 views

Excess oil when boiling vegetables even though no added oil

When I make my vegetables, I boil tomatoes, onions, broccoli, cauliflower, mushrooms, collard greens and eggplants in plain water. To my surprise I always find oil on top of the water, even though I ...
Eliana's user avatar
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3 votes
0 answers
220 views

Why my fresh udon take so long to cook?

I made fresh udon recently with 2:1 of flour and water ratio. rest it for 30 minutes before knead it with foot (folding and flatenvit by foot about 4-5 times), then rest it again for 2 hour before ...
Airisen's user avatar
  • 31
1 vote
3 answers
374 views

Does it make sense to salt water after it boils?

Does it make sense to salt water after it boils? On the one hand, salted water has a higher boiling point. On the other hand, it increases regardless of whether you salt at one point or another 🙉
Sergey Zolotarev's user avatar
9 votes
7 answers
3k views

How can I filter the solids out of my homemade pumpkin spice syrup?

I'm a big fan of pumpkin spice lattes, and I've been experimenting with a few recipes for making my own pumpkin spice sauce at home. It's pretty simple; simmer equal parts sugar and water with ...
Wes Sayeed's user avatar
2 votes
1 answer
237 views

Do chickpeas and kidney beans absorb salt when boiled in water with salt?

As I've read here, rice absorbs some salt when cooked/boiled. I'm interested about similar thing but about chickpeas and kidney beans. So when I boil them in water, and add some salt, would the salt ...
Vikas's user avatar
  • 177
0 votes
0 answers
129 views

What's the point of salting water if you mash or blend anyway? [duplicate]

It makes sense if you cook pasta, for example: you want those noodles salty inside too. If you mash or blend, however, there's no such thing as inside or outside. As a result, I never salt water when ...
Sergey Zolotarev's user avatar
16 votes
3 answers
5k views

When does parboiling "begin"?

I had a recipe for roast potatoes that states to parboil for 5 minutes before putting in the roasting tin. Unfortunately I don't have the recipe still with me for reference but this is a general ...
komodosp's user avatar
  • 261
-1 votes
1 answer
148 views

Is Finger millet flour boiled in water safe to consume [closed]

I boiled one tablespoon of Finger millet flour in one glass of water for two minutes and then added rock salt and drank it, it was ok, but is it the correct method to cook Finger millet four?
Vikram's user avatar
  • 143
18 votes
11 answers
6k views

How do I make boiled or steamed veggies and meat taste good – without fatty condiments?

Oil and frying naturally brings out the flavor. I'm so used to it! But now I can't fry for health reasons and I can't to begin to imagine how to get satisfying results with boiling, stewing and ...
Sergey Zolotarev's user avatar
2 votes
2 answers
1k views

Should I boil lentils before adding to curry?

I bought some black beluga lentils, i heard that you were supposed to boil them before using them, i want to add them to a curry that will simmer for 2 hours, should i boil them first or just throw ...
ShadySpiritomb's user avatar
2 votes
2 answers
251 views

How to use a carbon steel pot (not pan)

I found a very old pot in my very old house. I suspect it to be carbon steel, for the following reasons: It's rusty It's magnetic It looks a lot like the carbon steel pans that were stored with it, ...
Vic Seedoubleyew's user avatar
0 votes
3 answers
643 views

What is the perfect way to boil hakka/chowmein noodles?

Edit: I tried the method and this is the result: New left, old, right. Click for full size What is the correct way to boil noodles? I am talking about the packaged noodles and not half-boiled ...
4-K's user avatar
  • 275
1 vote
1 answer
298 views

Does boiling chia seed affect the amount of omega 3 (ALA) in them?

I used to add them to lentils in a stew like dish, mainly to get my ALA requirements. I read that Omega 3 fatty acids are not heat stable but I am not sure at what temperature they are broken down.
Ahmad Makarem's user avatar
4 votes
3 answers
2k views

double boiler (temp?)

It seems that almost everywhere, I see the advice to keep the top of a double boiler away from the water in the bottom--with the explanation that the top will get too hot if it touches or is semi-...
JeanneMarie's user avatar
0 votes
2 answers
134 views

Compensate for low-performance gas stovetop

Disclosure: this question and topic relates strictly to kitchen gadgetry rather than anything else. My range is horribly lacking in multiple ways, and it has (despite my best efforts to accommodate ...
nate's user avatar
  • 377
16 votes
2 answers
13k views

Are red beans supposed to look pruney when soaking?

I'm a teen trying to cook for himself and I wanted to make some red beans and rice. After I boiled the water, I started soaking the red beans and in just 5-8 minutes, the beans pruned up like your ...
crash15's user avatar
  • 163
1 vote
2 answers
3k views

Can I use baking powder to soften dry beans or chickpeas? [duplicate]

Dry beans or chickpeas don't easily soften up after boiling. Can I use baking powder (not baking soda) to soften dry beans or chickpeas?
user366312's user avatar
55 votes
3 answers
11k views

Why is my red cabbage suddenly turning blue when cooking, while it never did so before?

I've made fresh red cabbage (not canned or frozen) a few times. Back when I was still living with my parents, it always turned out fine. Now that I'm living on my own, I'm still using the same recipe, ...
Tinkeringbell's user avatar
4 votes
1 answer
1k views

Would some dry herbs sprinkled on the surface prevent water from superheating in the microwave?

I know about the risks of superheating water in a microwave (and some countermeasures), but suppose that someone didn’t have any sort of wooden skewer, tooth pick, or something like that to act as a ...
fyrepenguin's user avatar
0 votes
1 answer
864 views

When skimming fats (while boiling meat), what percentage does it reduce?

If I have a meat contains 10% fat (assuming it is 1 kg, fats are 100g), how much -approximately- can I reduce in this technique ?
huab's user avatar
  • 133
0 votes
1 answer
231 views

Question about cooking meat from a beginner [closed]

This is the first time that I will cook meat. My question is that in the method of boiling/simmering meat, the foam of fats I see and I remove it with a large spoon. If I use another method for ...
huab's user avatar
  • 133
2 votes
3 answers
353 views

Aside from saving gas or electricity, why cover the pot?

There are some recipes that insist that you have to cover the pot when cooking. For example, in this video recipe for Bolognese sauce (at 7:36). I understand that this might save gas or electricity by ...
hb20007's user avatar
  • 253
1 vote
4 answers
4k views

Why should rice be cooked uncovered?

The recipe on rice packs I buy says rice should be boiled uncovered. Why is that? I tend to cover it while cooking as it lets me use much less power. Do I miss something taste-wise?
Dmitry Grigoryev's user avatar
3 votes
3 answers
2k views

Should I salt the water when boiling store-bought dry potato gnocchi?

Should I salt the water when boiling dry gnocchi? I have seen some recipes where they do salt the water, but also advice on some websites recommending not to do so. Most information on the internet ...
hb20007's user avatar
  • 253
-1 votes
1 answer
263 views

If you boil food in water, does the volume of water matter for the amount of flavorful compounds lost to the water?

Let's say that you'd just put pieces of meat or other food in plain water, for science, and don't season or do anything else to the food afterwards. You use two amounts of water, both of which are ...
MrSimplemaker's user avatar
3 votes
1 answer
419 views

Does boiling water deactivate malt enzymes?

Will mixing boiling water with malt flour deactivate the malt enzymes? I’m trying to adapt a recipe for mämmi that involves mixing mixing a combination of malt+regular flour with boiling water in a 1:...
Dave's user avatar
  • 450
4 votes
1 answer
277 views

Pudding vs. laundry starch - Add water gradually or all at once?

I recently watched a YouTube video "How to use old fashioned starch" by Constance MacKenzie about how laundry was starched in ye olde time. The only relevant information for my question is ...
Elmy's user avatar
  • 1,248
4 votes
4 answers
2k views

Can you boil vegetables along with eggs?

When boiling eggs if you also want to boil vegetables it might be more efficient to boil them with the eggs rather then use more water and another pan. Is it safe to do this or should one boil the ...
James Wilson's user avatar
  • 3,937
4 votes
1 answer
498 views

Why does this custard say to boil milk cool and boil again

I have this recipe (from a really great book that has never failed me) for a custard and it says to Bring the milk to the boil. Put to the side for 10 mins. Whisk the yolks and sugar. Return the milk ...
WendyG's user avatar
  • 677
2 votes
3 answers
1k views

What do you get from boiling dough

I was wondering about what happens to bread dough under various cooking conditions. More explicitly: what do you get when you boil dough? I know baking gives you bread and frying gives you donuts. And ...
Doragon's user avatar
  • 123
37 votes
7 answers
9k views

Does water "go bad" in this sense?

I have an electric water boiler in the kitchen. I put fresh tap water into it, boil it up, and use it for my coffee. Then, an hour later, I go back and press the button again and have it re-boil the ...
A Nyboer's user avatar
  • 371
2 votes
2 answers
10k views

Can “quick cook” brown rice be cooked in an Instant Pot?

I have a package of “quick cook brown rice, and I am hoping I can cook it with my 2 quart Instant Pot. Will this work? How long should I cook it, what pressure level should I use, and what release ...
Eliza Wilson's user avatar
4 votes
2 answers
942 views

Is there a difference between boiling water and almost boiling water?

When cooking noodles (ramen or pasta), recipes often call for it to be thrown in boiling water. I’m often impatient and can’t wait for the water to go from almost boiling (95C) to full boiling (100C) ...
RoboKaren's user avatar
  • 364
3 votes
3 answers
1k views

Are there any health risks when making vegetable stock from kitchen leftovers?

I have seen, that many people use kitchen scraps for making broth (eg. onion root and scraps) or that they just crush garlic, but still keep it in its skin or that people even do not peel carrots. I ...
Martin Melichar's user avatar
1 vote
1 answer
386 views

Are sprouting wheat berries safe?

I soaked some wheat berries for a bit more than 24 hours and now some white stuff comes out of it. Is it safe if I boil and eat it as I usually do?
Ahmad Hani's user avatar
1 vote
1 answer
783 views

Why is my sugar in my recipe becoming gritty and dry after baking in the oven. This is something new for me

I've been making these dessert snacks for years. The last 2 times I've baked them, the sugar has come out gritty and the butter seems all absorbed. Very dry. My recipe calls for brown sugar, butter, ...
Cindy's user avatar
  • 11
0 votes
2 answers
648 views

Does salty water become more or less salty after boiled?

If I have water containing a certain concentration of salt and I boil the water to the point that I have, say, half of the initial water left, will the leftover half have a higher, lower, or equal ...
FZS's user avatar
  • 113

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