I was boiling two maizes in a pot. After about twenty minutes the water inside the pot became red-colored. Also, some days before that, I was boiling lentils an
Does anyone know a technique to prevent rising steam from burning you when you are dumping hot water into a sink? For example, putting a strainer into the sink
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
I've been making these dessert snacks for years. The last 2 times I've baked them, the sugar has come out gritty and the butter seems all absorbed. Very dry. M
I soaked some wheat berries for a bit more than 24 hours and now some white stuff comes out of it. Is it safe if I boil and eat it as I usually do?
I have seen, that many people use kitchen scraps for making broth (eg. onion root and scraps) or that they just crush garlic, but still keep it in its skin or t
When cooking noodles (ramen or pasta), recipes often call for it to be thrown in boiling water. I’m often impatient and can’t wait for the water to
I have a package of “quick cook brown rice, and I am hoping I can cook it with my 2 quart Instant Pot. Will this work? How long should I cook it, what pre
I have an electric water boiler in the kitchen. I put fresh tap water into it, boil it up, and use it for my coffee. Then, an hour later, I go back and press th
I was wondering about what happens to bread dough under various cooking conditions. More explicitly: what do you get when you boil dough? I know baking gives yo
I have this recipe (from a really great book that has never failed me) for a custard and it says to Bring the milk to the boil. Put to the side for 10 mins. Whi
When boiling eggs if you also want to boil vegetables it might be more efficient to boil them with the eggs rather then use more water and another pan. Is it sa
I recently watched a YouTube video "How to use old fashioned starch" by Constance MacKenzie about how laundry was starched in ye olde time. The only relevant i
Will mixing boiling water with malt flour deactivate the malt enzymes? I’m trying to adapt a recipe for mämmi that involves mixing mixing a combinati
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
Should I salt the water when boiling dry gnocchi? I have seen some recipes where they do salt the water, but also advice on some websites recommending not to do
The recipe on rice packs I buy says rice should be boiled uncovered. Why is that? I tend to cover it while cooking as it lets me use much less power. Do I miss
There are some recipes that insist that you have to cover the pot when cooking. For example, in this video recipe for Bolognese sauce (at 7:36). I understand th
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
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 ?