Given the great answer to the question on adding salt to water when cooking pasta, I am curious whether the same explanation holds for rice as it does for pasta
What do I do when I smell something burning in my pot of mutton in gravy? Stirring is the best way to prevent this but what if some charring has already taken p
I've always heard that you should wait for water to boil before adding pasta/perogies/vegetables/etc. What is the reason for this? Is it because it reaches boi
I've always heard adding salt to water makes it boil faster. Is this true? If so, why? If not, why do people do it?
What are the mechanics of water boiling over? How can you stop it from happening? Is it more likely to happen with certain ingredients? Which? How does the amou
I always cook pasta with the lid of the pot open, because otherwise foam starts to build up and eventually boils over, maikng a huge mess. I would prefer to kee
A question about probably the most mundane subject in cooking: boiling water. For cooking techniques where you drop ingredients in simmering or boiling water -
Whenever I boil pasta (specifically spaghetti), it always sticks to itself before I'm ready to use it. What can I do to avoid this without it becoming mushy (wh
Every time I cook brown rice (in a traditional pot, or in my new rice cooker), large bubbles form and spill over the sides. How can I prevent this? I found thi
I know cooking the eggs kills the salmonella and that the risk is small even for raw eggs. However, I stopped boiling the eggs in the same pot I'm boiling somet
Most chefs recommend that you should add quite a bit of salt to boiling water which you cook pasta in (sometimes 1 teaspoon). For those watching their sodium i
I have a recipe for spring rolls which call for (essentially) half watercress and half ground pork. I boil the watercress first, then chop it and fry it with c
Some of my friends pour cold water on pasta after boiling it other don't. What do the professionals do? If they pour cold water on the pasta after the boil, wha
Having fairly recently moved from a country where cooking on gas is the standard (the Netherlands) to a country where cooking electrically is the standard (Swed
Every time I try to boil a pot of water to make spaghetti, I leave the kitchen to go do something else (I am very busy lol). Sometimes I come back to find the p
I use a technique from Cooks Illustrated for cooking my brown rice. I simmer for 25 minutes and then steam for 10. It gets a nice consistent result. But how lon
I've tried a number of different ways to tell when spaghetti, capellini and other pasta types are done, but I'm curious if there are more specific rules of thum
In every polenta recipe I have ever seen, the authors insist that the polenta has to be stirred over low heat for half an hour or so before it is thoroughly coo
I don't have a kettle, so I use a cooking pot at home to boil water. I boil water on high in the cooking pot and as soon as I see the big bubbles/steam forming
Based on this answer: Why add salt to potato water? I always thought that water boiling was about getting the water to a specific temperature. You can't reall