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

The red in red cabbage is Anthocyanin, which is a natural pigment which turns blue in the presence of a base. Apples are slightly acidic, adding apples kept the cabbage's ph towards the acid side, ...
GdD's user avatar
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53 votes

Does water "go bad" in this sense?

It doesn't go bad, but it does change the taste. When water is just sitting there, water evaporates, but most things dissolved in it don't. Then, each time you boil it, the steam causes additional ...
Austin759's user avatar
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41 votes
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Steaming while boiling food

Yes, if you have the right pot, namely one that has a steamer insert that is well above the bottom of the pot, or even stacks. In fact, in several cuisines this is the standard way of getting several ...
FuzzyChef's user avatar
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31 votes

Cooking pasta in a water boiler

Advantages: You can make pasta in your water boiler. Disadvantages: Hard to clean. Waste of energy, a water boiler is on or off, it will expend full energy keeping the water boiling. Incredibly ...
Pieter B's user avatar
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29 votes
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How can I cook an egg to win at egg tapping?

To keep this on topic, I'll focus on ingredient selection and preparation, any further hints are a physical aspect and have to do with where to hold and how to hit. Your first goal is to find an egg ...
Stephie's user avatar
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29 votes
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How do I make boiled or steamed veggies and meat taste good – without fatty condiments?

The basics : salt, spices, herbs, acid. There is an infinite variation of the above components. Most often, you will use acid like lemon/lime juice or vinegar to bring out vegetable flavors. Also, you ...
Max's user avatar
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28 votes

What's the best way to keep cover of a pan slightly opened?

Tilt the lid. It will stay where you put it… approximately. See pan top left & pyrex bottom right; they will stay like that all day if needed If it really refuses to stay, then wedge a spatula [...
Tetsujin's user avatar
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27 votes

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

It's turning blue because it's no longer acidic - the apples in your parents' version was providing some acidity which keeps it red. You can sub in something else to provide the acidity if the apple ...
motosubatsu's user avatar
26 votes
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Canning with candles

The short answer is: No. The more elaborate answer is that certain bacteria are anaerobic and food needs to be heat treated to ensure it can be safely stored. Especial mention: Clostridium botulinum ...
BaffledCook's user avatar
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25 votes
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Are red beans supposed to look pruney when soaking?

It's normal for beans to sometimes do that during the first stages of soaking, particularly if you soak them in boiling water. They should plump up and become normal after 40min to an hour.
FuzzyChef's user avatar
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25 votes

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

Straining Use cheesecloth. You don't describe your process with cheesecloth in much detail, but I would suggest line a colander with a couple of layers of cheesecloth, and place that colander over a ...
Xander Henderson's user avatar
22 votes
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Technique for peeling boiled potatoes

Remove a potato one at a time from the hot water with tongs, placing it in cold water for shock. Wearing dishwashing gloves, while under the cold water pull on the potato skin removing it. Place the ...
Optionparty's user avatar
22 votes

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

It's very common for people to report that food tastes bland after radical changes in fat and salt in their diet. It's not that the food is actually bland, it's that your brain is used to tasting a ...
GdD's user avatar
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21 votes
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How well does it work to just throw in all the ingredients and boil?

Ah, One Pot Pasta.... As loads of bloggers, authors and cooks - possibly inspired by Martha Stewart and her team - have confirmed: dumping the pasta, sauce ingredients and a carefully meassured ...
Stephie's user avatar
  • 59.8k
19 votes

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

Red cabbage is an indicator that changes color depending pH. If in acidic environment, the cabbage changes color to red, in an alkaline environment it turns blue. Depending on the acidity/alkalinity ...
jmk's user avatar
  • 1,249
18 votes

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

Sourcing To some extent, shell hardness is out of your control: it depends on the chicken's diet. The chickens must be fed with calcium-rich food and have plenty of exercise. (1) Free range or farm ...
Erica's user avatar
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17 votes
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How to peel tomatoes easily?

You don't want to boil them, you want to blanch them. This means you bring the water to a boil, cut a shallow cross into each tomato (scoring the peel), add the tomatoes (few enough compared to the ...
user141592's user avatar
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16 votes

What's the best way to keep cover of a pan slightly opened?

Funny enough, I saw a little silicone gadget the other day when I was out shopping - those stick men called Lid Sid are designed to do exactly what you want. Granted, they are real unitaskers, but ...
Stephie's user avatar
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14 votes
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How to make sure that I do not break the glass bowl in a double boiler?

Thickness is not an indicator of heat-proof glass, just think about laboratory glassware, which is sometimes quite thin. It’s rather the other way round, thermal conductivity is low for glass which ...
Stephie's user avatar
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14 votes
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Boiling meatballs, how long?

Getting meatballs done is a matter of raising them to the correct internal temperature. 30 minutes seems like a long time even for large meatballs, but it depends on many factors. The best way is to ...
GdD's user avatar
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14 votes
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Cooking octopus: simple boil or broth?

Eric Ripert's approach is essentially that if the cooking liquid tastes good, it will help impart flavor on whatever you cook in that liquid. By adding ham & aromatics, the goal is that the ...
AMtwo's user avatar
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14 votes

Does water "go bad" in this sense?

As far as I know it does not go bad, but there is a good reason not to fill your kettle completely when you fill it from the tap. Partly filled kettles come to the boil in less time. Also costing less ...
Willeke's user avatar
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14 votes

When does parboiling "begin"?

A good recipe should have guidance on the desired end state you are aiming for, and experience with cooking will help you know what to aim for too. In the case of roast potatoes, the aim at the ...
dbmag9's user avatar
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13 votes
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Boiling potatoes with vs. without skin

I almost never peel potatoes. I like the flavor and texture of the skins, even in mashed potatoes, and unpeeled potatoes are less prone to becoming waterlogged. According to Tablespoon.com, the Idaho ...
Jolenealaska's user avatar
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13 votes
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How much time does it take to boil salmon?

It just has to get to 145F for safety, and in boiling water that happens really fast. 5-10 minutes is totally believable. On top of that, fish is really unpleasant when overcooked, so you really want ...
Cascabel's user avatar
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12 votes

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

Using whole spices is the way to go, as they will filter out with your metal sieve. You may need to cook the mixture or steep the spices in longer if you use whole spices, you'll want to taste as you ...
GdD's user avatar
  • 76.4k
11 votes

Scaling up water for cooking soup

1.5 litres for 4 servings is 375ml per serving (plus some volume from the veg which I'll ignore) assuming no water boils off. That's a sensible portion. I reckon my soup bowls hold just a little less ...
Chris H's user avatar
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11 votes
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Why does oil transfer heat to food more gradually than water?

First, I don't think the question you are asking about is written well (your question about this question is better). We don't have the benefit of the course's context, but alone this question seems ...
mattm's user avatar
  • 2,474
11 votes

Does oil boil just like water does?

Oil does boil like water, at least in theory, but in practice you should never see oil boil during cooking. The temperatures cooking oils will boil at is much higher than their smoke points. You never ...
Ross Ridge's user avatar
  • 2,146
11 votes

Cooking pasta in a water boiler

Advantages: you free up one burner in your stovetop, and one pot Disadvantages: you might damage your equipment in the long term (starch might get in places where it shouldn't, and metallic parts ...
Luciano's user avatar
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