I'm cooking soup as a starter for Christmas dinner. I've made this soup before and I used 1.5 litres of water for 4 servings. I'm making 12 servings for Christm
When boiling sausage, I notice a gray, foamy residue that floats on top of the water. I was told that this is unhealthy to eat and should be removed. Is this t
I have encountered a pasta recipe with this as the first step: Bring a large pot of water to boil over medium-high heat. What is the purpose of using med
This recipe calls for boiling Yukon gold potatoes with their skins on, then peeling them. I don't really know why, I just decided to follow it. I find that I a
It seems I got me thinking ... When boiling potatoes in water or a steamer, what, if any, is the effect of peeling the potatoes before vs. after the cooking pr
While working on the homework for week 2 of Harvardx's Edx course, SPU27x Science & Cooking: From Haute Cuisine to Soft Matter Science, I came across this q
Triple cooked chips (French fries) are made by: Boiling the chips, then cooling them in the fridge/freezer to remove moisture Deep frying at a low(ish) tempera
Both bain marie and steaming are indirect methods of cooking but are they interchangable or are there cases where one should or shouldn't be used? It seems that
Easter is coming up, and I was wondering how I should prepare eggs to be as strong as possible for a game of egg tapping? The egg should still look and feel li
Liquids in a pressure cooker can reach higher temperatures because the boiling point increase as the internal pressure rises. But do those liquids continue th
Most recipes for salmon soup say that you cook it in just 5-10 minutes. If that were beef or pork, I would boil it for hours. Then why do they say such a short
I had to make 2 pots of pasta back to back. I did a pot of spaghetti as usual. I add a little vegetable oil always, salt, and I throw about 5 peppercorn seeds i
When I BBQ meat sometimes meat does not cook completely and evenly. So I came up with an idea why not half boil meat (Chicken, Beef etc), put on my marination a
I like making enchiladas verdes, but I have an annoying time keeping tomatillos submerged when I boil them. The top part of them remain out of surface. I try
Suppose I cook a curry and add oil and water at the beginning, if during cooking all the pots water evaporates the food burns. when I saute same meal without ad
I just found out how my girlfriend makes pasta: She uses a (non-stick) frying pan to boil the water. I told her she should use a cooking pan. When she asked why
I usually boil spinach in quite a bit of water. The spinach becomes tiny upon boiling leaving quite a bit of water with nutrients in it. What is the least amo
I am trying to get a curry to be thick and less watery. At the moment I am removing solids, boiling water off and then adding solids back in later. Unfortunat
I’m looking to make gnocchi. Lydia Bastianich says in her cookbook that we should boil the potatoes. Bryan Talbot says that we should bake them with a lit
I've read different definitions for what stewing is. I've read that it means to cook at a simmer(i.e. below a boil) but I've also read it means to cook in wate