This may sound like a silly question, but I've always wondered: If I boil some water and use some of it and leave the remainder in the kettle, and then a few da
Is it safe to use rainwater as an ingredient versus tap water - or even cooking things in it like pasta? Would there be any differences in measurements or cook
I've always heard adding salt to water makes it boil faster. Is this true? If so, why? If not, why do people do it?
What are the mechanics of water boiling over? How can you stop it from happening? Is it more likely to happen with certain ingredients? Which? How does the amou
Roux mention in this answer smoking water. How do you do this? What does it taste like? How do you use it? Sounds fascinating!
A question about probably the most mundane subject in cooking: boiling water. For cooking techniques where you drop ingredients in simmering or boiling water -
Having fairly recently moved from a country where cooking on gas is the standard (the Netherlands) to a country where cooking electrically is the standard (Swed
Like many people, I rely on coffee in the morning to really get me going for the day. I always use more than the directions require to get more caffeine for tha
Every time I try to boil a pot of water to make spaghetti, I leave the kitchen to go do something else (I am very busy lol). Sometimes I come back to find the p
I have a counter-top water kettle that I frequently use to boil water for tea, hot chocolate, and powdered drinks (e.g. chai). I don't think anything of it whe
What's the ideal amount of coffee to use per cup of water in a French press? I've looked at various online resources, which all gave me a different amount. So
What's the ideal amount of coffee to use per cup of water in a French press? I've looked at various online resources, which all gave me a different amount. So
I don't have a kettle, so I use a cooking pot at home to boil water. I boil water on high in the cooking pot and as soon as I see the big bubbles/steam forming
Since recently i have to cook for myself and a lot of products mention i should boil some water with salt and when it boils add the product. Why on earth do yo
I've been boiling water with some new pots on a gas stove and it leaves (left) a stain on the bottom (on the inside) that has the same color pattern as when oil
I screwed up and put 1 1/4 cup veg oil instead of water in my box cake recipe. Is there any way to fix this? Can I add flour or something? Or is it doomed for t
I'm following a recipe for making dough for a challah bread, and the recipe calls for warm water. How warm should the water be (in degrees)? Do I need to heat i
Lots of recipes call for waiting for the water to come "to a boil." However I have never been sure when that is. From my viewpoint it could be at three differen
I found a recipe for lollipops. It uses 2:2:1 ratio of sugar:water:vinegar. What exactly is the role of vinegar in it? The recipe was: 10 spoons of granulated/
Is there a scientific or food industry term for what makes a water solution behave like a detergent, and perhaps an associated unit of measure? For example, th