Yesterday the wife and I decided to boil some potatoes in a normal non-stick pan. We added salt, potatoes and boiling water. We put this on an electric hob,
I am relatively new at canning. Last night I made a batch of peach butter using a trusted recipe that I have made and canned before. I sterilized my jars and
I recently made some lemon oil. Here's how I made it (question at the bottom): I took the zest of about 12 lemons, packed it in a half pint jar, filled it to t
For many years I had a typical electric kettle. Whenever I wanted a 75 Celsius / 167 Fahrenheit water to make a green tea, I had to boil it up to 100 Celsius /
I was following this recipe (I've pasted it at the bottom of the question) for which the cooking time mentioned is 30 min. Although for me, it took around 45 mi
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 n
I once boiled some potatoes of average size, by inserting a fork into them I thought they were boiled properly but cutting them in half, I saw the center is sti
My tea preparation prescriptions says to prepare it using water heated to 96 Celsius degrees. When water heated in standard, typical electric kettle reaches t
Good day. I've had another disagreement with my mother on how to cook Chicken Breast. I know it seems like a small topic and it is situational, but do consider
Wikipedia says they're cooked by steaming or boiling. Searching further, I've found plenty of people saying their way is the best way. Assuming they're well-mad
I got into an argument about liver when I saw someone boil a tub of chicken livers by pouring the entire contents of the tub (blood) into a pot without rinsing
I bring the cider to a boil and simmer the spices for 15 minutes. Immediately after, I pour the cider into canning Mason glass jars with the lids that have the
I can never get potatoes boiled just right. They're either over or under cooked. When I think they could be about done, I poke one or two with a knife but then
I usually use wine in my tomato sauces, which are usually slowly simmered on the lowest heat setting. I'd really like to make this recipe from The Pioneer Woma
If a recipe calls for 'boiling potatoes', what variety(ies) is it referring to, and why? Example Recipes: Punjabi-Style Cauliflower and Potatoes with Ginger (
This anko recipe calls for boiling the adzuki beans twice, draining and re-filling the water in between. Why is this done? Is this necessary?
Recipes for pralines, for fudge, even for hot cocoa say to add vanilla extract only after removing the dish from the heat. Why? Does that apply to artificial v
I was watching a cooking show yesterday where the chef used a process I have never seen before, without explaining why. I've been wondering about it and can't c
I'm trying to reduce a sauce I've got but I noticed something interesting. When I raise the heat so the sauce is at a full rolling boil, there is barely any s
This may seem a silly question, but it has always stricken me as odd that chicken should dry out when I boil it in water. Intuitively it just seems weird, but t