Is steam lost in boiling negligible?
If I bring 20 ounces of water (2.5 cups) to boil in a kettle, and promptly remove it from the heat, is the amount of water lost (by volume/mass) a negligible quantity?
To be more precise about my own intent for this knowledge; if a pour over guide for coffee brewing is indicating that there should be twenty ounces of water at 195-205'f, should I go through the steps of weighing out twenty ounces of was-just-boiling water, or will the displacement of water to steam be relatively non-impacting of the coffee extraction and final cup.
What are the various ways in which more steam will be displaced, and how can I conserve mass to minimize variability and improve consistency extraction to extraction?
Best Answer
This depends on the time you need to bring it to boil (water evaporates long before it starts boiling), the surface area of the water, and your definition of "negligible". Best test it with your own kettle.
My kettle needed 2.5 minutes for boiling it, and lost 11 g out of 560, not quite half an ounce. It will probably lose some more while cooling. If you use an open kettle, a very wide kettle, or heat the kettle slowly, you will lose more.
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Do you lose water from boiling?
We found that even in the short amount of time that it takes to boil 1 cup of water, nearly an ounce, on average, is lost to evaporation. So for the best results, boil before you measure. A cup of water can lose nearly an ounce during boiling, so make sure to boil before you measure.Can boiling water condensate?
When water is heated it evaporates, which means it turns into water vapor and expands. At 100\u2103 it boils, thus rapidly evaporating. And at boiling point, the invisible gas of steam is created. The opposite of evaporation is condensation, which is when water vapor condenses back into tiny droplets of water.Is steaming close to boiling?
Unlike boiling and simmering, steaming doesn't agitate food, so it's a perfectly gentle way to cook delicate items like seafood and shellfish. And perhaps best of all, steaming keeps all those valuable nutrients inside the food, instead of in the cooking liquid.How much water evaporates from a kettle?
Historically the target was 10%\u201315% evaporation over 90 min of boiling, but modern brewers tend to boil for a little over 1 h; as a result, evaporation of 6%\u20138% of the total liquid volume is now more usual.Why Do Steam Burns Hurt More? - Steam Culture
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