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31

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 dangerous, a big fire hazard. Because it's modified to ignore the internal temperature sensor it will keep heating and heating even if all the water is vaporized. ...


29

Physics to the rescue: Contrary to popular belief you cannot see steam. What you can see is tiny droplets of water that were steam (= gaseous form of water) before, but have condensed (= returned to liquid state) again on very small particles like dust motes. If the amount of droplets is big enough in a certain volume of air, they become visible. In other ...


29

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 with a very hard shell: This means, find an egg from a rather young (max. 6 month old) chicken. The thickness of the shell decreases naturally during the 1-1.5 ...


26

By definition, 1 is a simmer (once the bubbles form a steady stream), 2 is a boil, and 3 is a "roiling boil."


26

Simmering uncovered serves two purposes. The first is liquid reduction. Simmering with a lid on causes condensation on the inside of the lid that will drip back into the food. If you're trying to reduce the liquid, the steam needs to be able to evaporate away. The second purpose is temperature regulation. With a lid on, the heat won't dissipate ...


26

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 which leaves deadly toxins. The tealight inside the jar will not produce the heat needed for pasteurization.


24

You are doing precisely the opposite of 'normal' procedure, which is to put the lid on the pan until the water starts boiling, then remove the lid (either partially or completely) to prevent boiling over. A reduction in the hob temperature will also probably be necessary, and is in any case desirable - mercilessly boiling any vegetable is rarely a good thing....


23

Yes, water does boiler measurably faster with the lid on. The reason is simple: in order to boil, water must be heated to the boiling point (okay, that was obvious). However, while heat is being introduced at the bottom of the pot, heat is also being lost at the top of the pot, through three means: evaporative cooling, and air convection of heat away ...


22

Short answer - you are right on all counts and she's wrong. Tell her that, she'll love it. ;) The longer answer is that boiling a frozen piece of meat, especially one that is thick in the middle like chicken breast is exactly the opposite of what you want to do as you'll cook the outside but the inside will still be frozen, and boiling (as you rightly ...


22

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 skinned potato in a finished container and proceed to the next potato


21

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 amount of liquid in one pot or pan will give you a "pasta and sauce" dish in ten to fifteen minutes. And it works. Sort of. Your instinct matches my experience: ...


20

I'll go ahead and take a stab at answering this, even though the question is a bit vague. I assume by "cook" you mean "cook with a non-microwave method", like boiling, steaming, baking, frying, sauteeing, or anything else. First of all, no, I can't think of any reason why microwaves would be worse than any other cooking method. If you fully cook something ...


18

If you are seeing this effect after the jars have been in storage for a long period, do not eat the contents! This is a sign of botulism due to improper canning; the bacteria often (but not always) produce gas as they grow spores. If this is happening immediately after the canning process, it is probably because you are not creating a proper vacuum seal. ...


18

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 eggs have harder shells because of the better diet that the chickens have. (2) Yard chickens lay ... harder eggs in the early spring compared with some ...


17

It isn't really "absorbed" by the boiling water; more precisely, it is leached into the water. As kiamlaluno said, Vitamin C is water soluble. An important thing to note is that the leaching of vitamin C into water, by itself, doesn't destroy the vitamin C. It's still there; it's just in the water rather than the vegetable. If you consume the liquid you ...


17

It definitely sounds like you had some water on whatever you stirred the oil with. When water droplets get in the oil, they sink since oil is lighter than water. Then the water droplets turn to steam because the boiling point of water is much below the boiling point of oil. At this point, the steam rapidly rises out of the oil and escapes with a noise and a ...


17

The muscle fibers of octopus are very thin compared to other species, arranged in multiple layers and alternating rings, which are then even further reinforced with collagen, 3-5 times more than regular fish muscle fiber. It's basically the reinforced concrete in the world of muscle fibers. There are exactly two ways to get tender octopus: Destroy the ...


17

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 amount of water that the water doesn't stop boiling) and let them boil for ~1 minute. Remove the tomatoes and dump them straight into ice water. Once cooled the ...


16

Popcorn does not soften. There are five main types of corn: dent, sweet, flour, and popcorn. These types vary slightly in their composition but they share a similar basic structure: Dent corn is used almost exclusively as animal feed. Incidentally- it is the only type that I ever saw for sale in Germany which might explain why all the Germans I met thought ...


16

The most obvious thing is nothing to do with heat/temperature. The rapid boil agitates the food a lot, to the point that if the food is soft, it can pretty much tear it apart. You probably don't really want disintegrated food, but smaller pieces do cook faster, so I suppose you can look at this as a rapid boil cooking faster from a certain perspective. It ...


16

I found that putting chicken breasts in a ziplock bag and letting them sit in a bowl of water thaws them fairly quickly "changing the water helps too". Albet not as quickly as a microwave though however in my opinion too long on dethaw in a microwave seems to make the chicken taste off.


15

Maybe I'm wrong, but there is no safety risk at all when boiling old water. There is however something like taste. The reason the old water is discarded is because, after boiling, it lacks oxygen and will taste stale. This is also the reason why coffee is made with 95ºC hot water, or why Moroccan tea is poured from above (to oxygenate)... So, as long as you ...


14

One important note is that while bringing water to a boil, there is first a point where a bunch of little bubbles form on the bottom of the pot. These initial bubbles are dissolved air coming out of solution as the water heats. This is not the same as a simmer, The apparent difference between a simmer and air coming out of solution is that in a simmer, the ...


14

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 can increase inner tension when heated quickly. Thicker glass will be more robust against mechanical force, simply because it’s thicker. If you want to be sure, ...


13

Although the fat may add some flavor to the soup it also changes the mouthfeel. Instead of having a nice clear broth soup which is light and refreshing the fat in the soup with coat your mouth leaving a greasy feeling and taste. I cant be completely sure but if you were using the chicken thigh to just add flavor and not leave the meat in the soup you could ...


13

Seconds, not minutes. Just the act of pouring the water will cool it slightly. At sea-level pure water will be 100C at a full boil, the temperature will drop immediately when it's no longer being heated. This is unscientific at best, but just for giggles I put an accurate digital thermometer into a room temperature mug, and brought a couple of cups of cups ...


12

You shouldn't cook more than a few minutes, and should cool them as quickly as possible afterwards. Ideally, you'll be blanching them, and here's how: Bring a pot of water with a pinch of salt in it to a roiling boil Dump beans in, and cook for a few minutes Check that beans are fully cooked (time will vary by variety and ripeness of beans) Strain beans, ...


12

Microwave ovens do not cook food very evenly. This is improved by the turntable, but unless the food is stir-able and you stir it, the food will have hot and cold spots. Most people seem to overcook food and then let it rest for the heat to even out Most other cooking methods are slower than microwave cooking, so this give time for heat to conduct through ...


12

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 Potato Commission recommends that you leave potatoes unpeeled for boiling for reasons of flavor and texture, even if you intend to peel the potatoes after ...


11

It depends a great deal on the kind of rice you use. My father always steamed rice in a closed pot with a measured amount of water using American long grain rice. The ratio was one cup rice to two cups of water. When I got my own place I used the boiling method but chose Basmati rice, as is commonly used in india. This rice has a longer grain and holds its ...


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