New answers tagged

-1

Ok, so to put it in simpler terms. Lets say you have a bucket of marbles,(Water) and sand (Dissolved solids). Each time you boil the water, two marbles are taken away until eventually there is no water, but dissolved solids instead and this can really mess up the taste, and mess up your pot/kettle in general. So the best thing to do is trust your instincts ...


5

Potable water does not "go off" ever* I wouldn't even consider actually changing the water in a kettle unless I was going to be away from the house for more than a week, for which I'd simply empty it before I left & fill it again when I got back. Any bacteria acquired through the spout is going to be negligible, and you are flushing the system ...


-4

Your water goes bad because of microbiological growth. Your tap water is not pure water. There is a lot of stuff in it. And your environment is not sterile and simply cooking it to 100°C for a short amount of time does not sterilize it. You have to cook it for 10 minutes and your container needs to be airtight after.


7

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 in energy, which can be a concern for some. So fill the kettle part way, say to the amount of water you actually use and you will spend less time waiting but ...


7

If you don't do it too often this might be a good idea for another reason: when you pour out the water (and preferably give your teapot a rinse) you also pour out concentrated chalk residue and any other particles that didn't boil. Chalk is the white stuff that forms around in your boiling pot after a while. It isn't bad for you at all, but it is bad for ...


44

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 water to escape leaving the same amount of dissolved stuff in there. So, the concentration of dissolved stuff keeps going up. Dissolved oxygen also decreases when ...


-2

Mom is right and if you season it first the pours open up during the process getting flavor deep into the meat without long marinade process. Then crisp skin by frying. You will have more flavor than ever before


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