Boiling - Revision history

You ate my cat: Undo revision 13299 by Epynevadyr (Talk) - Reverse Vandalism

2010-11-18T15:22:56Z

Undo revision 13299 by Epynevadyr (Talk) - Reverse Vandalism

Epynevadyr at 07:49, 18 November 2010

2010-11-18T07:49:38Z

Toast at 20:09, 8 September 2008

2008-09-08T20:09:11Z

Brnai at 00:15, 5 September 2008

2008-09-05T00:15:53Z

Grue Bouncer: /* Purpose */

2008-07-13T01:38:56Z

Purpose

Grue Bouncer: New page: ==Purpose== To quickly cook food immersed in 212 degree water. == Equipment == Large pot of water, High burner, tool to remove boiled items or strain pot, and salt. == Technique == * ...

2008-07-13T01:37:56Z

New page: ==Purpose== To quickly cook food immersed in 212 degree water. == Equipment == Large pot of water, High burner, tool to remove boiled items or strain pot, and salt. == Technique == * ...

New page

==Purpose==

To quickly cook food immersed in 212 degree water.

== Equipment ==

Large pot of water, High burner, tool to remove boiled items or strain pot, and salt.

== Technique ==

* Fill large pot of water. Place covered over a high burner.
* When at a rolling boil, add enough salt to make the water taste slightly (but noticably) salty (see below)
* Carefully place food to be boiled in water.
* Cooking time varies greatly for different foods. When food is cooked to desired doneness, either remove food from water, or dump contents of pan through a strainer/collander

== Considerations ==
It's always better to err on the side of too big/too much water than too little. The idea is to have the food sitting in water for the smallest amount of time possible. If you put enough food in to cool the water down, it's going to take that much longer to come back up, and you'll wait twice as long for an inferior product. Additionally, if you add more dried pasta to a pot than should be in there, there's less water for the extra starch to dissolve into and you'll end up with gluey sticky pasta.

There are a few exceptions to the salt step.
* If you've been diagnosed with, or are at risk for hypertension, or are just salt sensitive it may be omitted. In spite of the reactionary demonization of salt recently, most people are not salt sensitive and can handle moderate to large amounts of salt without a problem. The real killer is processed foods anyway. They'll sneak 10x the sodium into your diet that properly seasoned home made food will, and without adding any noticable flavor enhancement.
* If you are trying to cook the salt out of something that has been salt preserved
* If for some reason you've got salty ingredients in there

[[Category:Cooking_Basics]][[Category:Techniques]][[Category:Savory]]

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->==Purpose==
+==Purpose==
 To cook food immersed in 212 degree water.
 == Equipment ==

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-==Purpose==
+>==Purpose==
 To cook food immersed in 212 degree water.
 == Equipment ==

← Older revision		Revision as of 20:09, 8 September 2008
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	* If for some reason you've got salty ingredients in there		* If for some reason you've got salty ingredients in there

−	[[Category:Techniques]][[Category:Savory]]	+	[[Category:Techniques]][[Category:Savory]][[category:Cooking Basics]]

← Older revision		Revision as of 00:15, 5 September 2008
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	* If for some reason you've got salty ingredients in there		* If for some reason you've got salty ingredients in there

−	~~[[Category:Cooking_Basics]]~~[[Category:Techniques]][[Category:Savory]]	+	[[Category:Techniques]][[Category:Savory]]