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LoveKnowledge
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IF I am cooking something like potatoes, vigorously boiling water won't reduce my cooking time. What does it do then?
LoveKnowledge said:IF I am cooking something like potatoes, vigorously boiling water won't reduce my cooking time. What does it do then?
pallidin said:As boiling water has a higher temp than non-boiling water cooking time is, in fact, reduced.
The term is vigorous, not rigorous. A vigorous boil (aka a rolling boil or a roiling boil) does a lot more than wasting heat. You don't want to use a rolling boil for something delicate such as eggs or cauliflower heads because if you do the eggs will break from all the bouncing that goes on while the cauliflower heads will be torn to shreds. You do want to use a rolling boil for something like spaghetti because if you don't you will end up with an inedible lump of pasta.Danger said:But rigorous boiling is no hotter than a simmer. All that is does is waste input heat.
D H said:The difference between the two lies in the amount of motion and commotion going on.
D H said:The term is vigorous, not rigorous.
This might explain your problem with cooking spaghetti. You do not want the water just slightly above a simmer. That water needs to be moving so as to avoid having clumps of glued-together spaghetti noodles at the end. The resultant splatter is to some extent an inevitable byproduct of the process. You can cut down on the splatter by using a tall pot and not filling the pot full of water. Leaving quite a few inches between the top of the pot and the top of the water will keep most of the splatter in the pot.Danger said:A "rolling boil", on the other hand, is just slightly above a simmer and doesn't cause an unnecessary mess.
D H said:You can cut down on the splatter by using a tall pot and not filling the pot full of water. Leaving quite a few inches between the top of the pot and the top of the water will keep most of the splatter in the pot.
There are some disadvantages to cooking with technicolor unwashed pots. Food cooked in those biology-experiment-run-wild pots can have deleterious affects.Danger said:If it means that I'll have to start washing the old ones, I'll be very ticked off.
Danger said:A "rolling boil", on the other hand, is just slightly above a simmer and doesn't cause an unnecessary mess.
D H said:This might explain your problem with cooking spaghetti. You do not want the water just slightly above a simmer. That water needs to be moving so as to avoid having clumps of glued-together spaghetti noodles at the end.
Danger said:Aha! If I ever again buy spaghetti noodles, I'll try that. I've always used a pot that was just large enough to hold what I was cooking, so as to avoid wasting energy heating up excess water.
Danger said:Some of you people are starting to make sense. That scares me.
That's cool; I still have Lucy's supper dish. I'll have to nuke the food, though, because it's made out of plastic. (I hope that you don't mind the taste of left-over Purina.)pallidin said:Uh... i'll bring the cooking pot.
Boiling water vigorously serves several purposes, such as killing harmful bacteria, dissolving solids, and improving the taste of food and drinks.
Boiling water at a high temperature (usually 212°F or 100°C) kills most bacteria and other microorganisms that can cause illness or disease, making it safe to consume.
Yes, vigorously boiling water can help remove impurities such as dissolved solids, chemicals, and sediment, making the water cleaner and safer to drink.
Boiling water vigorously does not significantly alter its chemical composition. However, it can cause some water-soluble compounds to evaporate, resulting in a more concentrated solution.
Yes, boiling water vigorously can improve its taste by removing any unpleasant odors or flavors caused by impurities. It can also help release the flavors of food and drinks, making them more enjoyable to consume.