Whenever I boil pasta (specifically spaghetti), it always sticks to itself before I'm ready to use it. What can I do to avoid this without it becoming mushy (wh
I have a recipe that calls for peeling tomatoes. I've found elsewhere that this is often done by boiling them and letting the skin lift away during that process
Sometimes when I cook hard boiled eggs they will crack in the saucepan, and some of the egg will seep out into the water. Am I boiling the water too vigorously
So I made homemade cottage cheese yesterday that had me cook the milk until it was just about to boil. I had it on the stove for at least half an hour because I
Is there a fool proof way to make sure the white of the egg is set but either all or some of the yolk remains runny?
While I've come across one or two recipes that call for using plastic wrap in pots of boiling water (for example, to cook eggs), I've always been a bit wary of
What is the effect of adding salt to the water when cooking pasta?
I read in this question: Why add salt to the water when cooking pasta? that adding an acid like lemon juice to water you're cooking pasta in will help keep it f
I love a boiled egg, but it has to be soft. On occasion I get it just too soft, so some of the white is still 'snotty'. Oviously I only discover this once I h
I recently got into a surprisingly heated argument with a friend about what level of boil you should cook your pasta at. He (an engineer) argued that the heat t
Many people (at least in Germany) think that Italians add olive oil to the boiling water for spaghetti. However, Italians tend to tell the opposite (from my exp
Is it ok to boil pasta in pan with a pasta sauce? Is there any reason to boil pasta separately (and then add the sauce)?
An example would be green beans - some recipes call for parboiling green beans before stir-frying while others do not? Is there a reason behind this?
Which factors influence the moment of soft-into-hard egg during the boiling? size of the egg putting egg to cold/hot water colour of the egg atmospheric pressu
I was thinking about doing it as a time saving device - any recommendations?
When boiling corn, how can I tell when it's done? I usually remove the husk and silk. Would there be any advantage to leaving them on when boiling?
Whenever I boil pasta (specifically spaghetti), it always sticks to itself before I'm ready to use it. What can I do to avoid this without it becoming mushy (wh
Many recipes call for first bringing milk up to boil. I normally boil 1 quart (1 litre) of milk in a 3-quart stainless steel heavy bottomed pan: use low heat
This may sound like a silly question, but I've always wondered: If I boil some water and use some of it and leave the remainder in the kettle, and then a few da
I've heard both. What's the correct way to boil a potato? Why?