Boiling Techniques Explained

Moist Cooking Technique so not only will you find articles for boiling and the stages of boiling here, you’ll also find my articles and posts about other moist heat cooking methods such as poaching, simmering and blanching.  And when you get right down to it, even a braise or stew is made at a simmer.
I think it’s time we get away from using the generic term “boil” for cooking foods in hot water and get more specific.  If we all understand the terminology and the differences among the techniques, there will be less confusion in the kitchen, not to mention fewer kitchen disasters.

Chinese Hot Pot

March 21, 2010 0 Comments
Chinese Hot Pot

What Is a Chinese Hot Pot & How to Cook with It I was introduced to Chinese Hot Pot by my wife who is from Beijing.  Hot Pot is now one of my favorite meals.  Hot Pot, as the name implies, is a large pot of boiling liquid, often infused with spices, in which all […]

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Pasta Tip – Don’t Add Oil

March 23, 2006 5 Comments
Pasta Tip – Don’t Add Oil

Why You Don’t Want to Add Oil to the Water When Cooking Pasta I get a lot of emails from visitors who have read my pasta tips page with the suggestion of adding a little oil to the pot of boiling water to prevent the pasta from sticking together. I did this for years until […]

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