Cooking jelly avoiding overboiling

Cooking jelly avoiding overboiling - Clear Glass Jar With Red Liquid Inside

In the last months I cooked a lot of jelly and found an interesting pattern from my ceran stove top: When the heating unit barely fits under the pot the juice will boil over. However if I use the smaller circle (same place at the stove, same pot), it boils but does not overboil. Why does the diameter of my cooking field have an effect on the boil-over-behavior of my juice?



Best Answer

One is heating the to edge of the base and consequently also the pan side-wall, the other is not.

The cooler pan side-wall will just make the difference between it boiling over and not.
This is assuming the centre of the pan is being heated to exactly the same degree on each, which is a larger variable.




Pictures about "Cooking jelly avoiding overboiling"

Cooking jelly avoiding overboiling - Yellow and White Food on White Ceramic Plate
Cooking jelly avoiding overboiling - Free stock photo of apartment, breakfast, cabinet
Cooking jelly avoiding overboiling - Man in Blue Crew Neck T-shirt Standing in Front of Brown Wooden Table





Science of Cooking: Gelatin




Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: cottonbro, ROMAN ODINTSOV, Pavel Danilyuk, Pavel Danilyuk