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...

Why Does Boiling Water in Oven Take Higher Temperature Than Stove?

by westes 7 months ago

I am boiling water in a decent quality saucepan that is three-ply, with thick sidewalls. The pan will bring water to boil on a low-end induction plate set to 275F. But if I put the same pan wit...

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

by Reston 14 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...

My first impression of induction/PIC

by Tristor 1 year ago

On the recommendation of some folks here I bought a PIC (Max Burton 18XL) to try out induction before committing to a range during my upcoming kitchen renovations. I'm glad I did, because I'm now ...

Why boil salsa ingredients?

by simplelife16 6 years ago

Hi all! I absolutely love my families salsa and they boil many of the ingredients beforehand. If anyone out there does this, can you tell me why you boil the ingredients? Also, do you think boiling...

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

by Savorytart 2 years 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 13 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 2 years 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 3 years 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 3 years 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 ...

Pierogi's - Boil before Saute ??

by Jimbosox04 12 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 9 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 18 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 12 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 4 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 19 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 5 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 10 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 13 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 5 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 5 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)...