Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [boiling]

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

281 questions
0
votes
1 answer

Why does boiling hot dogs make the water dirty?

I boil some of my hot dogs and every time I do that the water becomes turbid. I am assuming that this water has salts and fat which makes it turbid. Do we know what is the composition of this water, does it contain nitrates, sodium?
Brownian_Motion
  • 1
0
votes
2 answers

How long does it take to boil fresh spinach?

I am going to cook a cream of spinach soup but I am confused about cooking time: Starting with the point that I am going to cook fresh, full-grown spinach in broth, that is boiling it in water. While recipe says I have to cook it for a couple of…
mattia.b89
  • 198
  • 7
0
votes
1 answer

Excess oil when boiling vegetables even though no added oil

When I make my vegetables, I boil tomatoes, onions, broccoli, cauliflower, mushrooms, collard greens and eggplants in plain water. To my surprise I always find oil on top of the water, even though I added none. What could be the cause? My thought is…
Eliana
  • 1
0
votes
0 answers

What's the point of salting water if you mash or blend anyway?

It makes sense if you cook pasta, for example: you want those noodles salty inside too. If you mash or blend, however, there's no such thing as inside or outside. As a result, I never salt water when I boil potatoes for mashing. If you salt…
Sergey Zolotarev
  • 904
  • 8
  • 15
0
votes
3 answers

What is the perfect way to boil hakka/chowmein noodles?

Edit: I tried the method and this is the result: New left, old, right. Click for full size What is the correct way to boil noodles? I am talking about the packaged noodles and not half-boiled noodles. I see conflicting information online, and…
4-K
  • 275
  • 1
  • 4
  • 8
0
votes
2 answers

Compensate for low-performance gas stovetop

Disclosure: this question and topic relates strictly to kitchen gadgetry rather than anything else. My range is horribly lacking in multiple ways, and it has (despite my best efforts to accommodate for it) compromised countless baked/cooked…
nate
  • 387
  • 1
  • 10
0
votes
1 answer

When skimming fats (while boiling meat), what percentage does it reduce?

If I have a meat contains 10% fat (assuming it is 1 kg, fats are 100g), how much -approximately- can I reduce in this technique ?
huab
  • 133
  • 4
0
votes
1 answer

Question about cooking meat from a beginner

This is the first time that I will cook meat. My question is that in the method of boiling/simmering meat, the foam of fats I see and I remove it with a large spoon. If I use another method for cooking meat (such as frying or grilling) will the fat…
huab
  • 133
  • 4
0
votes
2 answers

Does salty water become more or less salty after boiled?

If I have water containing a certain concentration of salt and I boil the water to the point that I have, say, half of the initial water left, will the leftover half have a higher, lower, or equal salt concentration than the initial whole?
FZS
  • 113
  • 2
0
votes
1 answer

Cooking jelly avoiding overboiling

In the last months I cooked a lot of jelly and found an interesting pattern from my ceran stove top: When the heating unit barely fits under the pot the juice will boil over. However if I use the smaller circle (same place at the stove, same pot),…
Raubsauger
  • 137
  • 6
0
votes
2 answers

Benefit to covering pasta while cooking?

Taking a quick poll of several bags of pasta in my kitchen, about half recommend keeping the pot covered while cooking1. This is not very convenient for me, as I don't have a good tightly fitting lid and the pasta often foams and boils over and…
BeeOnRope
  • 164
  • 1
  • 1
  • 7
0
votes
1 answer

Brand new - never been used stainless steel briage pot pitted with one 6 minute water boil on my gas range

I had pitting in an All-Clad pot and figured I had done something wrong ( no salt added at all just water boiled). The new pot ( received yesterday) .. washed with hot water and soap, cleaned, dried and commenced to heating.. it's already pitting..…
Kevin M Wueste
  • 1
  • 1
0
votes
2 answers

Is eating soap or bleach dangerous?

i was cooking some dessert today which contains milk as a primary ingredient. While cooking I started to notice that powder ingredients weren't dissolving in the milk. After a while under heat they dissolved, but I noticed what looked like soap…
Noor Natour
  • 1
0
votes
0 answers

How does this recipe take ten days?

This recipe for homemade Marmite says,"The entire process takes about ten days." How can that be? From what I see here I can't see it taking longer than four days. Or does that apply only to industrial-scale Marmite-making?
crmdgn
  • 1,572
  • 3
  • 18
  • 31
0
votes
2 answers

How to cook oatmeal?

I bought a pack of oatmeal and it didn't have any instructions on how to cook it and I have no clue what I am doing and I don't want to disappoint mom.
Yoris.Vaisvila
  • 11
  • 1
1 2 3
…
18
19