When I'm going to boil something, I'll set the water to boil while I prepare the food itself. When the water is boiling and my ingredients are ready, I turn to
I am a new learner on cooking and I would like to boil some vegetable: soybean, baby corn, okra, etc. I saw a lot of people add salt when boiling them but I am
Say I want to cook a piece of meat by putting it in water and bringing the water to a certain temperature. (In celsius please) how low can the temperature be fo
All recipes call for simmering a dish if you wish to reduce. I know that if for example if I wish to reduce wine, it will take me double the time or even more i
I want to make some sprats + potatoes + some cheap vegetables like cabbage soup. What can I add to it to make it taste better? Some types of s
I am looking for a large (approx 2' x 4' x 1.5') vessel in which to warm maple syrup for production. My first thought is to use a "pot" of some sort but I am no
I'm wondering about this recipe. It tempts me because I'm really lazy. But I'm skeptical because I've always been taught to sauté onions first, then p
In other words: Does water boil faster with the lid on? Yes. But folks often don't consider food looks cooked 'till it's browned, and will find that takes a r
The method I usually follow is to place the eggs in cold water, then take the pot off heat once the water starts boiling and let the eggs sit in the water for X
I boil filtered water. I notice much precipitates in the water after heating it up in microwave. I would like to remove them, and I am thinking the ways do it.
I want to make great water. My process Filter water first through Brita Put silver pulver to paper filter in Mocca Master. Experience the taste and adjust the
I boiled 1kg chunk of pork 12 hours: first boiling 45 min 8 h at low heat 45 min boiling low heat now some hours I am not sure if this was a good strategy.
I'm following a recipe that required an hour of simmering, first 30 minutes covered, then 30 minutes uncovered. I guess I didn't get the simmer correct as by th
I have a number of teas, some of which require a lower temperature for steeping than others (for instance, I have a particular Green Tea which asks for steeping
I cook dippy eggs as follows: Bring a pan of water to the boil (enough water to just cover the eggs) Gently lower the medium-sized eggs (usually just one or tw
I have often the following situation when boiling rice and meat in rice cooker. However, I do not like it because the meat cannot then reach the high temperatu
I boiled sliced chicken breast in plain water for elders. It's their meal. Raw chicken was fresh, but cooked chicken smells not nice. I know it should smell, bu
So, I'm looking at the intersection of multiple brewing style of tea extraction, and the boil-it-to-death style of brewing, and I would like to know about how l
I steamed some broccoli and asparagus and let it boil dry. Is it safe to eat the food? Thanks!
I like to include the peels when I make applesauce to get the benefit of the nutrients in the peels*, but I strain them out afterward for the sake of texture. T