Boiled Water Recipe

[csziggy]

Boiled Water Recipe

Posted by Adam Kuban, July 28, 2010 at 11:17 AM

CJ McD asked where my recipe for boiled water went. LOL. That was from the test phase of the new SE Recipes functionality. Anyway, here it is ...

Boiling water is essential to many recipes. If you have never cooked before, don't worry. It is not as difficult as it may appear. This recipe will guide you through the process, even if you have never set foot in a kitchen.

Special equipment: 12-quart stockpot
Ingredients

serves 48, cooking time 5 minutes, total time varies

Water

Procedures

Open your cupboard or wherever it is you store your cookware.

Locate a 12-quart stockpot. If you do not have a 12-quart stockpot, you may use whatever size pot you have; in that event, keep in mind that serving size here is 1 cup and there are 4 cups in a quart. Do the math.

More: http://www.seriouseats.com/talk/2010/07/boiled-water-recipe.html

[Lucinda]

1. It's also an excellent base for Stone Soup!

:hi:

[Liberal_in_LA]

9. hee!

[mntleo2]

2. No kidding around, this really COULD be helpful ...

...it is sometimes confusing about what a "rolling boil" is for new cooks ~ and even for old farts like me who has been cooking for 45 years.

For instance I make a mean caramel corn recipe I got from a New Orleans elder long ago whose great-grandmother was a plantation cook (and slave). In order to get that creamy/crunchy consistency, I spent a few times in her kitchen trying to figure out when to begin timing it after it hit the "rolling boil" stage. Of course she did everything by look and feel, but I needed a timer to figure out when it was "ready" to pour over the popcorn and begin to bake it. To this day I sometimes have to reset my timer thinking it has hit the right "boil". I could take it a step further and use a candy thermometer, but (making that sort of snort like she used to do) I don't need no stinkin' thermometer, it is bad enough I have to time it, doncha know!

Cat in Seattle

[csziggy]

3. It's been years since I thought about a roiling boil!

These days I am a lazy cook. If it calls for careful watching or exact temperatures, I skip the recipe.

I love how they recommend not watching the pot and the explanation for the water boiling sooner when covered is that it cannot be observed.

[Phentex]

6. I think about it every Tuesday night!...

pasta night here. Depending on how hungry I am determines how much thought I put into it. When I am really hungry, I'll call home and have one of the kids start the water. Just seems to take forever to get that rolling boil!

[Warpy]

4. I use a glass of water

to test the sugar to see what consistency it's gotten to. I actually have a candy thermometer. I just never remember to use the stupid thing.

[csziggy]

5. I remember that test!

I just don't make candy at all so those old techniques really are not needed here anymore.

[Warpy]

7. I get a wild hair once in a blue moon

and do cashew-peanut brittle that's to die for.

[csziggy]

8. MMMM - I'll bet that is good!

Mom used to make peanut brittle and it was so much better than the store bought kind. I just never needed to eat, much less make candy and if it is in the house, I will eat it so I try to keep it away.

[eleny]

10. Hmph, not a word for us high altitude folks