Cooking Stack Exchange
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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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best way to infuse flavour into boiled potatoes

My question is very similar to this one here How to best cook potatoes to be used in a curry? I am trying to enhance the potatoes flavour by masking it's own natural flavour with as much spiciness as possible, however, no matter which method of…
Goncalo
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Why use boiling water in a shoofly pie?

I made a shoofly pie using the recipe from Joy of Cooking. That recipe instructed to mix 1 cup of boiling water into the mixture (of eggs and molasses) before pouring into the pie shell. Why boiling water? What does that do for the pie differently…
joshdick
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Which method of cooking does the age of the egg matter least?

I have a tray of older eggs (almost 2 weeks old). Previously I never paid attention to thier age and cooked whatever I wanted, but after poaching some super fresh eggs obtained from the farmers market, I've seen how much better they are to eat and…
NBenatar
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What happens if I add corn before bringing the water to a boil?

I accidentally added vegetables and water to the pot from the beginning instead of bringing water to a boil then adding the fresh corn kernels What happens if I do this? Will my end result be ruined?
MarkE
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Oxtail soup - oxtail tightened up during simmering?

I've been hungry for a light oxtail soup, and managed to find some (around 1.5lb) frozen at the butcher. I'm aiming for light flavor to go alongside leeks and bulgar, so I figured I would simmer the oxtails until they fall apart, pull out the bones…
Matthew
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Does it take more energy to maintain a higher cooking temperature?

This is just the curious cat in me. When heating water on a stove top in a covered pot, once the desired temperature is reached, does it take more energy to maintain the temp if it is higher (say 200F) vs if it is lower (say 150F)?
pixelfreak
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Best moment to put salt in spaghetti?

Different friends have conflicting theories about the best moment to pour salt into spaghettis: Before putting the spaghettis, so that the salt infiltrates inside the spaghetti. Just a bit before throwing out water, because salt reduces the boiling…
Nicolas Raoul
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Implied cooking temperatures on food packaging

Every time I follow directions I see instructions like this: Bring water to boil Stir in pasta Return to rapid boil Cook for 6 minutes for al-dente I set the stove burner to high for Step 1. Do I leave the stove burner on high for the remaining…
knownasilya
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Why did my Turkish Delight come out flavorless?

Yesterday I made Turkish Delight, and today I cut it into squares and tasted it. This was the recipe: 330 ml liquid (apple juice, from freshly cold-pressed apples, strong flavor) A small amount of ascorbic acid, to prevent apple juice from…
Max
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How can I stop the cooking in my chicken and noodle soup?

I usually enjoy my chicken noodle soup right after cooking it to perfect noodle doneness. Most of what I cooked goes into the fridge. My problem is that while I'm waiting for the left-over soup to cool off, the noodles get overcooked. How could I…
user4697
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Oil-like stain when cooking with gas

I've been boiling water with some new pots on a gas stove and it leaves (left) a stain on the bottom (on the inside) that has the same color pattern as when oil drifts on water. What could be causing this and is it 'a bad thing' ?
Aerus
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Do chickpeas and kidney beans absorb salt when boiled in water with salt?

As I've read here, rice absorbs some salt when cooked/boiled. I'm interested about similar thing but about chickpeas and kidney beans. So when I boil them in water, and add some salt, would the salt stay just over the surface of chickpeas/beans or…
Vikas
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Should I boil lentils before adding to curry?

I bought some black beluga lentils, i heard that you were supposed to boil them before using them, i want to add them to a curry that will simmer for 2 hours, should i boil them first or just throw them in to the curry?
ShadySpiritomb
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How to use a carbon steel pot (not pan)

I found a very old pot in my very old house. I suspect it to be carbon steel, for the following reasons: It's rusty It's magnetic It looks a lot like the carbon steel pans that were stored with it, except it's the shape of a pot I would like to…
Vic Seedoubleyew
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How fast does water cool off after boiling?

I don't have a kettle, so I use a cooking pot at home to boil water. I boil water on high in the cooking pot and as soon as I see the big bubbles/steam forming, I assume the water has reached 100° C. Is that correct? If the water has reached 100°…
Thierry Lam
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