Cooking either in boiling water, or by heating the food until boiling
Questions tagged [boiling]
281 questions
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How to make soft-boiled eggs without breaking them?
Here's the difficulty:
If I put the eggs in a pot with cold water, then I can't reliably control how they cook. There are too many factors: amount of water, pot size, heat setting, etc.
If I put them in already boiling water, then I can get good…
Megg
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How to make spaghetti stick together?
I am a person that likes spaghetti that is stuck together, al dente, so it's nice and chewy.
I haven't been able to find any advice on how to cook spaghetti so that it sticks together, but rather the contrary, as it seems most people would prefer…
NotAPro
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Rescuing contaminated home made jam - possible?
I had a bash as making some home-made 'apple & blackcurrant' jam today and had reached the stage of testing to see if it had reached 'setting point'. I asked my partner to spoon a bit of the jam on to the cold saucer I was holding, expecting him to…
p c
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How can you make better tasting water with Silver Pulver and Mocca Master?
I want to make great water. My process
Filter water first through Brita
Put silver pulver to paper filter in Mocca Master.
Experience the taste and adjust the amount of silver pulver.
Here one publication in African setting, but it is about…
Léo Léopold Hertz 준영
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Absorb precipitates when heating water in a microwave?
I boil filtered water. I notice much precipitates in the water after heating it up in microwave. I would like to remove them, and I am thinking the ways do it.
Ways
some absorbing stone etc ...
some specific rough ceramic bowl to which those…
Léo Léopold Hertz 준영
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Is there any pan in which water or liquid shouldn't be boiled?
1. Should anything be boiled in aluminium pans? In general, are there any pans that boiling will damage?
2. What kind of pan is this? I don't know because I no longer have the receipt. Has the pan abraded or eroded? Please see the pictures below…
user24882
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Is Finger millet flour boiled in water safe to consume
I boiled one tablespoon of Finger millet flour in one glass of water for two minutes and then added rock salt and drank it, it was ok, but is it the correct method to cook Finger millet four?
Vikram
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If you boil food in water, does the volume of water matter for the amount of flavorful compounds lost to the water?
Let's say that you'd just put pieces of meat or other food in plain water, for science, and don't season or do anything else to the food afterwards. You use two amounts of water, both of which are enough to cover the food, and boil until cooked…
MrSimplemaker
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How to prevent cooked noodles & dumplings from getting soggy
I enjoy making spaetzel and gnocchi and have become quite good at it, but I always run into the same problem.
After boiling the dumplings, I put the cooked dumplings into a bowl, where water tends to collect and the dumplings at the bottom of the…
ctwheels
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Why boiling burns food once water evaporates but sauteing doesn't?
Suppose I cook a curry and add oil and water at the beginning, if during cooking all the pots water evaporates the food burns.
when I saute same meal without adding any water I notice the food doesn't burn.
The way I see it is when cooking the…
James Wilson
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Can one always cook food faster in a pan with water in it with the lid on and/or high heat?
In other words:
Does water boil faster with the lid on? Yes.
But folks often don't consider food looks cooked 'till it's browned, and will find that takes a really long time to look cooked if they don't take the lid off.
How can these both be…
user1521620
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