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Boiling

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...
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What to do with beet water?!

tinabeans
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

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by laminatedbunny 3 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?

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by carmal_a 7 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?

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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?

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by Reston 11 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 ??

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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?

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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?

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by Jenny 15 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?

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by joninaz 9 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

CHSeifert
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]

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by Wendy Lai 17 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?

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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

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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 10 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?

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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

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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

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by michaeljc70 7 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??

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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

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by finally_osbscure 3 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 ...

Large Amount of Boiled Eggs for Deviled Eggs

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by walker 4 years ago

A friend sometimes makes deviled eggs for his deli and I reminded him to bring to a boil in cold water, then put on a lid, remove from heat, time it for 12 minutes, then drain and put into cold wat...