A long time ago, I read somewhere, that there is a very specific reason, why we put salt in the water for cooking pasta: The point is to hinder the water from a
I am not sure about the right terminology as I am not a native speaker, but is it possible to conserve solid food in a jar with a candle? Boiling is used to de
I would like to make some meatballs to go with a generic pasta dish. I am thinking about 10 balls from a pound of raw ground pork or beef. I have been searching
At my home and relative's homes I've never seen anyone using a pressure cooker to boil water (to make it safe for drinking). They just take an ordinary steel ve
I forgot to boil the milk before I added rose milk essence in it. Could I boil now? I have been keeping the mix in the refrigerator for 5 hours now. I am not su
A friend of mine cooks pasta in a modified electric water boiler which has been modified to keep going even after the water placed in it boils. What are some a
I often see a recipe that require something to be boiled in "lightly salted water" e.g. Semmelknödel, but I'm always in doubt on how much salt that actuall
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 dum
Recently I've been making rice, but my rice is always a bit moister than I'd like. Normally it is visibly wet and somewhat sticky. My normal recipe is: Add a
In the same spirit as this question, I came across a keto recipe for bourbon chicken. I don't usually trust the calorie-count of recipes like this from the blog
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 t
Khinkali are boiled meat dumplings from the Georgian cuisine. They're formed putting about a spoonful of ground pork+beef meat with water and spices in the cent
It's difficult to find information on the internet about botulism prevention that doesn't talk specifically about canning or jarring your own foods or using pre
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.
I am trying to boil egg white. It's around 500gr. How to boil it properly? In previous attempt, I boil it using a stainless steel container with no lid and pu
I have consistently observed that a given vegetable simmering in a soup (that is, with multiple other vegetables and herbs, and usually salted) takes five to te
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 aske
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
I have heard about "polvo à feira" (Pulpo a la Gallega/Spannish style octopus) and I went on a search for recipes. In one of my findings (https://youtu.
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