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Questions tagged [boiling]

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

281 questions
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Hard boiled eggs in "insta-pot" type device

I am trying to hard boil my eggs so the yolk isn't mushy at all, and the yolk doesn't contain a greenish cast around the outside (which I think means they are overdone). I am doing this in an "insta pot" style device, on a trivet above the water…
J. Chris Compton
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What happens to lemon juice when boiled?

Does anyone know what happens to the flavor of lemon juice when it's boiled?
Christina Sulbaran
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Can boiling a soup too low result in less flavor?

I recently tried a new recipe which involved cooking vegetables at a lower temperature than I normally see. I had problems with the instructions from the start. The low setting on my stovetop didn't seem to do the trick to sweat the onions or simmer…
Melissa
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Does hard-boiling eggs in broth impact flavor?

I think the question says it all. I was looking at Marinated Soft Boiled Egg recipes for ramen and while trying them out I found it annoying to have a pot of boiling water for the eggs as well as a pot of simmering broth for the soup. So would…
Hugo
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4 answers

Boiling eggs on an electric or gas stove: why the boiling time difference?

Having fairly recently moved from a country where cooking on gas is the standard (the Netherlands) to a country where cooking electrically is the standard (Sweden), I've noticed that I need to boil my eggs a good minute, minute and a half longer…
oKtosiTe
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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 would think it is enough to heat to 2 °C below…
Volker Siegel
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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 all the time to avoid a spill-over. It is like…
Kas Appiah
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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?
Deano
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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 process, and it makes it harder to maintain a…
1006a
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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!
user52547
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Is this canning method safe to use for spaghetti sauce? (Boiling the sauce in the jars in the oven)

This technique has been used by my family for decades but I'm wondering how safe it is to kill Botulism spores. Step 1, cook the spaghetti sauce in a large pot (tomatoes, meat, fruits, vegetables, sugar, spices, etc). pH unknown. Step 2, Fill…
Faust
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What is the term for simmering something in sauce?

What is the term called for when something, generally meat, is cooked in a large amount of sauce such that the meat is completely submerged. It is similar to boiling or simmering but instead of water it would be some sort of sauce. This is one of…
Aequitas
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Boiling rice - drain or boil off water?

Because different rice varieties have different cooking times, I find it hard sometimes not to over/under cook them. I do it in two ways: Boil off all the excess water, and fluff it with a fork. Boil with excess water, and drain it…
Renae Lider
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How to know potato is done without poking it to check softness?

I can never get potatoes boiled just right. They're either over or under cooked. When I think they could be about done, I poke one or two with a knife but then that one splits and cooks faster than others. It also spills the potato juices in the…
amphibient
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Making lemon oil from vodka

I recently made some lemon oil. Here's how I made it (question at the bottom): I took the zest of about 12 lemons, packed it in a half pint jar, filled it to the top with 80 proof vodka. Left it in the window sill for about 5 days. Then I…
Mike Marks
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