Switzerland Bans Boiling Lobsters Without Stunning Them First

While not the most humane practice, throwing live lobsters into a boiling pot of water is a common culinary procedure. But not for long, at least in Switzerland. The Swiss government has just banned...

Potatoes that won't cook - continued - needs investigation?

by Savorytart 26 days ago

There is an original thread from 2008, [mod note: The poster is referring to https://www.chowhound.com/post/potatoes-cook-499947 ] in which people spoke about potatoes that won't cook, and in whic...

What to do with beet water?!

by tinabeans 11 years ago

Hi! I am a newbie, both to this board and to cooking (well.. sort of. I've been stumbling my way through college for 4 years with a spatula but now I am graduated and trying to learn for serious!)....

Aluminum pot is stained from boiling crab

by laminatedbunny 7 months ago

I boiled a crab in an aluminum pot and now the sides of the pot are stained with a dark grime residue that I can't clean off. Why did that happen and is it still safe to use? What can I do to preve...

Can I use my noodle/pasta boiler as a deep fryer?

by carmal_a 11 months ago

Hello everybody, This is my first post here :) I have a table top pasta/noodle boiler that I don't have much use for it and I need a deep fryer. I was wondering if I could use my boiler as a...

Boiling ribs before grilling them?

by jazo 1 year ago

Since I don't have a smoker, Im planing on boiling 10 lbs of ribs in half beer, water and garlic and dried spices the day before I grill. Letting them cool then adding a dry rub and putting in the ...

Pasta cooked 'al dente', am I the only one who doesn't like it that way?

by Reston 12 years ago

It seems that the preferred way to cook pasta is 'al dente', but I can't bring myself to make it that way. The texture of it seems too pasty, or chewy. I cook pasta until it has a much lighter text...

Pierogi's - Boil before Saute ??

by Jimbosox04 10 years ago

I made some fresh Pierogi's today and was wondering if I should boil them for a few minutes before I saute them in a skillet with butter and onions of should I just saute them real slow until done ...

Why boil brats?

by knucklesandwich 7 years ago

Can someone out there explain bratwurst to me? Why boil, simmer, or otherwise immerse a sausage destined for a grill, or frying pan? And why beer?

How to kill a crab?

by Jenny 16 years ago

I'm not a vegetarian but I respect all forms of life. I love to eat crab I've cooked myself. To kill one before cooking I put it in the sink and pour on boiling water. This bothers me more each...

Why cook pasta in water and not the sauce?

by joninaz 10 years ago

A simple question, but why cook pasta in one pot and the sauce in another? Some chefs seem to finish pasta by folding it into a sauce, but since most pastas (especially dry) only need only a short...

Need 3 new pots for cooking/boiling/stock

by CHSeifert 2 years ago

I will soon upgrade my pots for cooking spaghetti, pasta, rice, potatoes, smaller amounts of stocks and have considered Demeyere Proline 7-PLY, but wonder if 7-PLY really is too thick for this purp...

hard boiled egg not peeling right [moved from General Chowhounding]

by Wendy Lai 18 years ago

Does anybody know why is it that sometimes a hard boiled egg is easy to peel and sometimes it comes out like a moon rock full of craters? I like my hard boil egg not overly cooked, so the yolks a...

Grilled/Baked Ribs -- Boil?

by jounipesonen 3 years ago

I've been making ribs in the oven for years. (I prefer the 'baby back ribs' type rather than ones with big chunks of meat) I slow roast for a couple of hours - and baste off the rendered grease ...

Cooking with Clams

by botanica 8 years ago

This is probably a dumb question, but when you're cooking with clams, do they always have to be live? Assuming I don't get them out of a can, anyway? I'm very squeamish about the idea of boiling t...

March 2009/July 2012 COTM Fish Without a Doubt: Poaching, Steaming, & Boiling

foxy fairy
by foxy fairy 11 years ago

**March 2009 Cookbook of the Month** is Fish Without a Doubt by Rick Moonen and Roy Finamore Please post your full-length reviews of recipes for poaching, steaming, and boiling here. Please men...

Time difference to boil a fixed amount of water between enamled cast iron and 3-ply stainless steel saucepans?

by billybob2020 3 years ago

Anyone know the specific difference in the time it takes to boil a fixed amount of water between an enameled cast iron sauce pan and a 3-ply stainless steel saucepan? For example, how long would...

Boil in Bag Meals - Not Sous Vide

by AllieM 3 years ago

With having to work two jobs, my daughter doesn't have much time for preparing meals. Since I like to cook all her favorites, I was wondering about making better boil in bag meals (Foodsaver bags)...

Stuffed Peppers - pre cooking peppers

by michaeljc70 8 years ago

I usually make my stuffed peppers by cooking them wrapped in foil for 15 in the oven to help soften them. I then stuff them with cooked stuffing (rice, pork, etc). I am wondering if microwaving t...

How long to boil an octopus??

by NightfallPA 17 years ago

I've seen recipes that say anywhere from 30-40 minutes to 2 hours for the same size mollusk. I have a 2lb thawed octopus. What's the best way to do this? Cut it up first? Just use the tentacles? I ...

Melting chicken skin/fat

by finally_osbscure 4 years ago

Hi, all, I've been making a lot of recipes with skin-on bone-on chicken thighs simmering in coconut curry and I'm interested to know whether the fat of the skin will eventually render given enough ...