On Thursday, March 1, 2012 1:28:04 AM UTC-5, Bob O'Dyne wrote:

...

> - Boiling with the lid on increases the likelihood of boiling over.

I don't think I ever saw plain water boil over.The question was about bringing the water to a boil before putting the food in.

> - Boiling with the lid on causes the liquid to boil (and the food to
> cook) faster than what may be desirable.

Not if the food isn't in yet, and anyhow, the temperature of boiling water is the same whether the pot is covered or not.

> - As others have mentioned, boiling with the lid on prevents
> reduction.

That is does. So?

> There are probably other good culinary reasons for boiling with the
> lid (completely or partially) off when you're concerned with more than
> just saving time and fuel.





On Thursday, March 1, 2012 1:28:04 AM UTC-5, Bob O'Dyne wrote:
> On Wed, 29 Feb 2012 16:46:49 -0800 (PST), marco >
> wrote:
>
> > uncovered? why?
> > it takes Longer to boil if uncovered
> - Boiling with the lid on increases the likelihood of boiling over.
>
> - Boiling with the lid on causes the liquid to boil (and the food to
> cook) faster than what may be desirable.
>
> - As others have mentioned, boiling with the lid on prevents
> reduction.
>
> There are probably other good culinary reasons for boiling with the
> lid (completely or partially) off when you're concerned with more than
> just saving time and fuel.
>
> --
> Ann's Little Brother Bob



On Thursday, March 1, 2012 1:28:04 AM UTC-5, Bob O'Dyne wrote:
> On Wed, 29 Feb 2012 16:46:49 -0800 (PST), marco >
> wrote:
>
> > uncovered? why?
> > it takes Longer to boil if uncovered
> - Boiling with the lid on increases the likelihood of boiling over.
>
> - Boiling with the lid on causes the liquid to boil (and the food to
> cook) faster than what may be desirable.
>
> - As others have mentioned, boiling with the lid on prevents
> reduction.
>
> There are probably other good culinary reasons for boiling with the
> lid (completely or partially) off when you're concerned with more than
> just saving time and fuel.
>
> --
> Ann's Little Brother Bob

t

On Thursday, March 1, 2012 1:28:04 AM UTC-5, Bob O'Dyne wrote:
> On Wed, 29 Feb 2012 16:46:49 -0800 (PST), marco >
> wrote:
>
> > uncovered? why?
> > it takes Longer to boil if uncovered
> - Boiling with the lid on increases the likelihood of boiling over.
>
> - Boiling with the lid on causes the liquid to boil (and the food to
> cook) faster than what may be desirable.
>
> - As others have mentioned, boiling with the lid on prevents
> reduction.
>
> There are probably other good culinary reasons for boiling with the
> lid (completely or partially) off when you're concerned with more than
> just saving time and fuel.
>
> --
> Ann's Little Brother Bob

they may be,

On Thursday, March 1, 2012 1:28:04 AM UTC-5, Bob O'Dyne wrote:
> On Wed, 29 Feb 2012 16:46:49 -0800 (PST), marco >
> wrote:
>
> > uncovered? why?
> > it takes Longer to boil if uncovered
> - Boiling with the lid on increases the likelihood of boiling over.
>
> - Boiling with the lid on causes the liquid to boil (and the food to
> cook) faster than what may be desirable.
>
> - As others have mentioned, boiling with the lid on prevents
> reduction.
>
> There are probably other good culinary reasons for boiling with the
> lid (completely or partially) off when you're concerned with more than
> just saving time and fuel.
>
> --
> Ann's Little Brother Bob



On Thursday, March 1, 2012 1:28:04 AM UTC-5, Bob O'Dyne wrote:
> On Wed, 29 Feb 2012 16:46:49 -0800 (PST), marco >
> wrote:
>
> > uncovered? why?
> > it takes Longer to boil if uncovered
> - Boiling with the lid on increases the likelihood of boiling over.
>
> - Boiling with the lid on causes the liquid to boil (and the food to
> cook) faster than what may be desirable.

...

> There are probably other good culinary reasons for boiling with the
> lid (completely or partially) off when you're concerned with more than
> just saving time and fuel.

Whatever they are, they don't apply before the food goes into the boiling water.

Jerry
--
"I view the progress of science as being the slow erosion of the
tendency to dichotomize." Barbara Smuts, U. Mich.