I would like to use my rice cooker to cook one of those pre-packaged jambalaya mixes, and I've had good success with using prepackaged rice packets in my rice c
I recently got into a friendly argument with a coworker about how rice should be prepared. I insisted that the goal was to steam the rice- too much water and i
I have eaten both boiled vegetables and steamed vegetables (e.g. broccoli, carrot, zucchini etc.), and I cannot tell the vegetables are cooked in one way or the
Does anyone know which is the dish where we have a pot/pan of boiling vegetables/meat in the center and people sit around it with their noodles and soup bowls a
I recently ate at a restaurant that had you cook your own food. They had a heating plate in the middle of the table and they would set a small pot onto it and a
I've heard that the white part of an egg cooks (solidifies) at about 63°C (145°F). I've heard that the yolk cooks at about 68°C (154°F). Is this
I know that an egg shell is made up of approximately 92% Calcium Carbonate. The remaining percentage of the mass is a protein matrix. I know that vinegar (5%
Last night I tried deep frying stuff for the first time. As the oil heated in the pot, I thought it would be a good idea to stir the oil (I was really scared o
I'm trying to cook some dried corn that normally is meant for popcorn. I've soaked it 36 hours using bottled water and then rinsed it multiple times with tap w
If I bring 20 ounces of water (2.5 cups) to boil in a kettle, and promptly remove it from the heat, is the amount of water lost (by volume/mass) a negligible qu
In desserts like panna cotta or crème brûlée, why do you always boil the milk/cream? What does boiling do to the milk?
Many a recipe or package instructs: 'cook uncovered' without stating a reason. As a general matter, is this to protect me from boilover, or does it have some mo
Once water is boiling you can either leave the heat on quite high, or turn it down a bit so that it just keeps boiling. Apart from extra water vaporating, does
Someone recently told me that placing a wooden spoon across the top of a pot will prevent boilovers. Could somebody explain to me why this is the case?
I was told it's bad to use glass lids on pots that don't fit because the metal against the glass could shatter it. Is this true?
I was just speaking to someone in the sci-fi chat today when the subject of kidneys came up: Kidneys aren't "bad" in that they have the consistency and tast
Every time I follow directions I see instructions like this: Bring water to boil Stir in pasta Return to rapid boil Cook for 6 minutes for al-dente I set the s
I had heard that raw or simply pasteurized milk does curdle if ginger is put in it before it reaches its boiling point. Alright, so yesterday I boiled the paste
Different friends have conflicting theories about the best moment to pour salt into spaghettis: Before putting the spaghettis, so that the salt infiltrates ins
Medical Biochemistry point of view My biochemistry teacher said today that the problem with micros is that they do not kill all harmful bacteria. He proposed b