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Questions tagged [boiling]

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

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1answer
66 views

How to prevent cooked noodles & dumplings from getting soggy

I enjoy making spaetzel and gnocchi and have become quite good at it, but I always run into the same problem. After boiling the dumplings, I put the cooked dumplings into a bowl, where water tends to ...
1
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1answer
74 views

Lightly salted water?

I often see a recipe that require something to be boiled in "lightly salted water" e.g. Semmelknödel, but I'm always in doubt on how much salt that actually is. Can anyone tell the "correct" ratio of ...
10
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4answers
4k views

Cooking pasta in a water boiler

A friend of mine cooks pasta in a modified electric water boiler which has been modified to keep going even after the water placed in it boils. What are some advantages and disadvantages of this ...
0
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1answer
88 views

Could I boil rose milk?

I forgot to boil the milk before I added rose milk essence in it. Could I boil now? I have been keeping the mix in the refrigerator for 5 hours now. I am not sure could I boil the milk now or not.
4
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2answers
241 views

Is it practical to boil drinking water in a pressure cooker?

At my home and relative's homes I've never seen anyone using a pressure cooker to boil water (to make it safe for drinking). They just take an ordinary steel vessel, fill it with tap water, add some ...
4
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3answers
1k views

Boiling meatballs, how long?

I would like to make some meatballs to go with a generic pasta dish. I am thinking about 10 balls from a pound of raw ground pork or beef. I have been searching for how to safely do this. Some say to ...
6
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3answers
3k views

Canning with candles

I am not sure about the right terminology as I am not a native speaker, but is it possible to conserve solid food in a jar with a candle? Boiling is used to decrease air and for the food to be well ...
0
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2answers
132 views

Does salt prevent water from absorbing nutrients and falvours from food?

A long time ago, I read somewhere, that there is a very specific reason, why we put salt in the water for cooking pasta: The point is to hinder the water from absorbing flavor and nutrients from the ...
1
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1answer
87 views

Does Pressure cook work for hard to soften soybeans?

I do not have a pressure cook in my house. But the soybean I bought remains really hard after soaking for 24 hours and boiled for 1 hour. I saw someone saying that some old beans will never soften no ...
4
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3answers
780 views

How to make sure that I do not break the glass bowl in a double boiler?

I used a glass bowl as a double boiler for making scrambled eggs and it broke. I know that rapid cooling and heating caused glass to break. for some reason I thought the thick glass bowl would not ...
0
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1answer
97 views

Water repellent-like residue on pot when cooking vegetables

When I boil vegetables including broccoli the pot gets a water repellent-like residue at the water line that is very hard to remove. There is also residue similar to when cooking beans on the sides of ...
1
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1answer
145 views

Would trying to boil blood that's been treated with an anticoagulant in an electric kettle break the kettle?

I read here it isn't possible to boil milk in an electric kettle without a very high probability that it will break it, though someone also mentioned that there are electric kettles that can boil milk....
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3answers
90 views

Slow down evaporation when cooking

Does water evaporate faster when rolling boil with a lid or simmer without a lid? If I use a certain stove plate with a certain sauce pan set to its lowest setting it will cause the water to roll boil ...
6
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2answers
694 views

Do salt or vinegar in the boiling water help peeling eggs?

In another question, a user commented I've heard some tales that vinegar helps with peeling afterwards and another one responded both are totally useless That struck me as a very good ...
0
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2answers
118 views

Which containers to boil dulce de leche for 7 hours?

I want to make dulce de leche by boiling it. As the storebrought cans leach plastics like BPA into the food, I want to avoid using it. What are jars/cans, preferably reusable what you can put inside ...
0
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1answer
990 views

how long to boil rice for Biryani?

Whenever I boil rice to cook biryani, I end up over-cooking it and rice break into pieces after the steaming stage 1. So I want to know how long to boil rice for biryani? 1 Biryani is a rice dish, ...
5
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2answers
1k views

How to peel tomatoes easily? [duplicate]

I went through several websites and found that the easiest way to peel tomato is to boil them . So, How long do we need to boil tomatoes so that you can easily peel them?
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0answers
51 views

What is the difference between a boil, a rolling boil and a simmer? [duplicate]

As they seem pretty similar, Are there any differences between a boil, a rolling boil and a simmer?
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2answers
815 views

What temperature is a rolling boil?

At what temperature is water called at a “rolling boil”? How long does it take until water is at rolling boil?
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0answers
166 views

How to prevent milk overflow from pan? [duplicate]

Note - To avoid duplication, I have referred the related question. Many a time, it happens that I put milk on the stove and forget about it while doing other work. So, milk always boils over. What ...
2
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1answer
147 views

Why should milk boil to the rim?

In some cases hot milk is needed. My example is a ready made mixture for milk rice. The direction says I should heat the milk until it shows foam raising, which often raises up to the rim (or more). I ...
7
votes
4answers
243 views

Cooking at, or below, the boil. Is there any impact that the actual boil has?

When cooking in water, is there any difference between 98°C or 100°C ? In the second case water is boiling, and in the first it isn't.
0
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2answers
231 views

Does it matter if I start boiling hard eggs in hot or cold water?

Does it matter if I in which water temperature I start to prepare hard eggs? Of course, the preparing time will be still measured from boiling - but does it make any difference? - regards the ...
3
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2answers
184 views

Spaghetti noodle issues

I need to cook spaghetti for about 70 people. How do I cook up the noodles that morning and avoid soggy or stuck together noodles? I am assuming my heating option at this event will be the portable ...
7
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2answers
4k views

Does peeling potatoes before boiling them actually increase the amount of water they absorb?

I've read the argument in several articles and recipes (I don't have the references in front of me right now) that peeling potatoes before boiling them increases the amount of water they absorb, which ...
2
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0answers
94 views

Why does this homemade herbal tea always boil over?

I make my own herbal tea with: ginger, turmeric, black pepper, cloves, cinnamon sticks, goji berry, cilantro/parsley, and lemon. I boil the whole in water but for whatever reason I need to be around ...
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4answers
7k views

Does oil boil just like water does?

When one heats oil in a pan, there comes a time when it starts boiling (bubbles coming up) just like water. Now I know that water bubbles are formed to the the increase in the K.E of molecules and ...
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3answers
420 views

Temperature gradients in boiled/baked eggs?

In my Science of Cooking class, we were asked to do a lab involving hard-cooked eggs using two forms of convection heat, dry (in the oven at 450 degrees) and wet (boiling water). For both the boiling ...
0
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1answer
1k views

What is the difference bewteen stewing and boiling?

I've read different definitions for what stewing is. I've read that it means to cook at a simmer(i.e. below a boil) but I've also read it means to cook in water in a pot with a lid. If the latter ...
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1answer
1k views

Is there a difference in gnocchi between baking, steaming, or boiling potatoes?

I’m looking to make gnocchi. Lydia Bastianich says in her cookbook that we should boil the potatoes. Bryan Talbot says that we should bake them with a little bit of salt.
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2answers
1k views

How to know if water has evaporated from curry/stew?

I am trying to get a curry to be thick and less watery. At the moment I am removing solids, boiling water off and then adding solids back in later. Unfortunately some green vegetables I put in are ...
0
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1answer
167 views

Can you boil spinach with less water?

I usually boil spinach in quite a bit of water. The spinach becomes tiny upon boiling leaving quite a bit of water with nutrients in it. What is the least amount of water I could say boil 100g of ...
3
votes
1answer
3k views

Is using a frying pan to boil water for pasta a good or a bad idea?

I just found out how my girlfriend makes pasta: She uses a (non-stick) frying pan to boil the water. I told her she should use a cooking pan. When she asked why I did not have a response. After some ...
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1answer
464 views

Why boiling burns food once water evaporates but sauteing doesn't?

Suppose I cook a curry and add oil and water at the beginning, if during cooking all the pots water evaporates the food burns. when I saute same meal without adding any water I notice the food doesn't ...
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2answers
108 views

How can I keep tomatillos submerged in water during boiling?

I like making enchiladas verdes, but I have an annoying time keeping tomatillos submerged when I boil them. The top part of them remain out of surface. I try to keep them held down with a long ...
0
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2answers
263 views

Half Boiling and Freezing meat

When I BBQ meat sometimes meat does not cook completely and evenly. So I came up with an idea why not half boil meat (Chicken, Beef etc), put on my marination and put in fridge to be used for BBQ ...
2
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1answer
1k views

What happens when I boil 2 pots of pasta in the same water back to back?

I had to make 2 pots of pasta back to back. I did a pot of spaghetti as usual. I add a little vegetable oil always, salt, and I throw about 5 peppercorn seeds in the water, bring it to a boil, then ...
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2answers
7k views

How much time does it take to boil salmon?

Most recipes for salmon soup say that you cook it in just 5-10 minutes. If that were beef or pork, I would boil it for hours. Then why do they say such a short period of time will work with fish? I ...
1
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1answer
370 views

Do liquids continue to “boil” when full-pressure cooking is reached?

Liquids in a pressure cooker can reach higher temperatures because the boiling point increase as the internal pressure rises. But do those liquids continue that "rolling boil" once the cooker is up ...
21
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4answers
7k views

How can I cook an egg to win at egg tapping?

Easter is coming up, and I was wondering how I should prepare eggs to be as strong as possible for a game of egg tapping? The egg should still look and feel like a regular egg (although it's probably ...
3
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2answers
977 views

Is there a principle for when to use a bain marie or when to steam?

Both bain marie and steaming are indirect methods of cooking but are they interchangable or are there cases where one should or shouldn't be used? It seems that some recipes call for one or the other ...
4
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2answers
1k views

Triple cooked chips: Removing moisture by cooling

Triple cooked chips (French fries) are made by: Boiling the chips, then cooling them in the fridge/freezer to remove moisture Deep frying at a low(ish) temperature, then cooling again as above Deep ...
14
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7answers
7k views

Why does oil transfer heat to food more gradually than water?

While working on the homework for week 2 of Harvardx's Edx course, SPU27x Science & Cooking: From Haute Cuisine to Soft Matter Science, I came across this question: The difference in the ...
13
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5answers
19k views

Boiling potatoes with vs. without skin

It seems I got me thinking ... When boiling potatoes in water or a steamer, what, if any, is the effect of peeling the potatoes before vs. after the cooking process? Does it matter at all whether ...
13
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6answers
3k views

Technique for peeling boiled potatoes

This recipe calls for boiling Yukon gold potatoes with their skins on, then peeling them. I don't really know why, I just decided to follow it. I find that I am unable to peel boiled potatoes in any ...
0
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1answer
5k views

Why should one boil water over medium-high heat for pasta?

I have encountered a pasta recipe with this as the first step: Bring a large pot of water to boil over medium-high heat. What is the purpose of using medium-high heat? Isn't it faster and more ...
3
votes
1answer
445 views

Residue from boiling pork sausage

When boiling sausage, I notice a gray, foamy residue that floats on top of the water. I was told that this is unhealthy to eat and should be removed. Is this true? Does anyone know what this foam is?
9
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3answers
3k views

Scaling up water for cooking soup

I'm cooking soup as a starter for Christmas dinner. I've made this soup before and I used 1.5 litres of water for 4 servings. I'm making 12 servings for Christmas day so that should be 4.5 litres of ...
3
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2answers
120 views

Can I cook apple peels in my applesauce in a cheesecloth bundle?

I like to include the peels when I make applesauce to get the benefit of the nutrients in the peels*, but I strain them out afterward for the sake of texture. This is a messy, sticky, time-consuming ...
1
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1answer
720 views

Boiled a stainless steel pot dry, safe to eat food from the episode?

I steamed some broccoli and asparagus and let it boil dry. Is it safe to eat the food? Thanks!