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Cooks Illustrated Recipe: Boiled Water
by Cooky McKitchener http://www.iwritefunny.com/2008/03/1...-boiled-water/ http://www.chowhound.com/topics/497665 Like many people, I enjoy the moist aroma and sinus-soothing vapors from a pot of boiling water. But it is often difficult to get a roiling boil just the way you remember it as a child. In my quest to perfect boiled water I began by collecting a dozen different recipes ranging from family hand-me-downs to restaurant standbys. But none of these recipes produced a water boil precisely as I remember it. Some were too slow and too dilute while others were dense and tough. All of the recipes shared a few typical ingredients, such as water. But otherwise they had little in common. In my first effort to produce a reliable boiled water, I began with a cylindrical steel container, or "pot" as often called for in traditional recipes. Placing the pot four inches away from the flame, the water did eventually come to a boil, but it took six hours. This might have been acceptable in our grandparents' day, but many of us no longer have so much time to spare. I then moved the pot closer, a mere two inches from the flame. Indeed, the water boiled in half the time - a big improvement. Still, tasters said that the boiled water exhibited a "metallic" tang. I suspected this off-note might have been imparted by the steel container or "pot" itself. Next, I removed the pot from the equation, pouring the water directly into the flame. As I'd hoped, the water boiled almost instantly, exhibiting just the warm vapor I was looking for. Although direct contact with the burner did boil the water quickly, testers found it difficult to get close to the liquid without having their faces burned off by the gas flame. Clearly I needed to find another way. I then remembered a vessel I'd received as a gift from an ex-mother-in- law that has been kept in a remote storage locker for many years. I drove there in my car at a speed of 30MPH. After observing that it was taking a long time to get there, I increased my speed to 60MPH. This worked well and I arrived at my destination in half the time. The vessel is constructed with a layer of ceramic enamel enrobed over an iron core. It can hold about 8 quarts of liquid and weighs 400 pounds. I strapped the container to a trailer hitch and returned to the test kitchen. Because of the vessel's weight, I used a winch to lift it onto the burner. Once in place, I filled it with water and lit the stove. Voila! In just about ten minutes, there was a perfectly boiled pot of water. The steaming vapor had just the level of moisture I'd remembered, and because of the enamel coating, the boiled water did not take on any unwanted flavors. BOILED WATER 1 heavy enamel-coated iron pot with winch 8 quarts of water Lift pot onto burner and fill with water. Turn burner on high and wait ten minutes. Serve immediately. |
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![]() "Rusty" schrieb : > Cooks Illustrated Recipe: Boiled Water > by Cooky McKitchener > > http://www.iwritefunny.com/2008/03/1...-boiled-water/ > > http://www.chowhound.com/topics/497665 > > Like many people, I enjoy the moist aroma and sinus-soothing vapors > from a pot of boiling water. But it is often difficult to get a > roiling boil just the way you remember it as a child. In my quest to > perfect boiled water I began by collecting a dozen different recipes > ranging from family hand-me-downs to restaurant standbys. But none of > these recipes produced a water boil precisely as I remember it. Some > were too slow and too dilute while others were dense and tough. All of > the recipes shared a few typical ingredients, such as water. But > otherwise they had little in common. > > In my first effort to produce a reliable boiled water, I began with a > cylindrical steel container, or "pot" as often called for in > traditional recipes. Placing the pot four inches away from the flame, > the water did eventually come to a boil, but it took six hours. This > might have been acceptable in our grandparents' day, but many of us no > longer have so much time to spare. I then moved the pot closer, a mere > two inches from the flame. Indeed, the water boiled in half the time - > a big improvement. > > Still, tasters said that the boiled water exhibited a "metallic" tang. > I suspected this off-note might have been imparted by the steel > container or "pot" itself. Next, I removed the pot from the equation, > pouring the water directly into the flame. As I'd hoped, the water > boiled almost instantly, exhibiting just the warm vapor I was looking > for. > > Although direct contact with the burner did boil the water quickly, > testers found it difficult to get close to the liquid without having > their faces burned off by the gas flame. Clearly I needed to find > another way. > > I then remembered a vessel I'd received as a gift from an ex-mother-in- > law that has been kept in a remote storage locker for many years. I > drove there in my car at a speed of 30MPH. After observing that it was > taking a long time to get there, I increased my speed to 60MPH. This > worked well and I arrived at my destination in half the time. > > The vessel is constructed with a layer of ceramic enamel enrobed over > an iron core. It can hold about 8 quarts of liquid and weighs 400 > pounds. I strapped the container to a trailer hitch and returned to > the test kitchen. > > Because of the vessel's weight, I used a winch to lift it onto the > burner. Once in place, I filled it with water and lit the stove. > Voila! In just about ten minutes, there was a perfectly boiled pot of > water. The steaming vapor had just the level of moisture I'd > remembered, and because of the enamel coating, the boiled water did > not take on any unwanted flavors. > > BOILED WATER > 1 heavy enamel-coated iron pot with winch > 8 quarts of water > > Lift pot onto burner and fill with water. Turn burner on high and wait > ten minutes. Serve immediately. LOL ! Thank you for that one. Well done ! Cheers, Michael Kuettner |
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Rusty <Rusty >> wrote:
> In my quest to > perfect boiled water I began by collecting a dozen different recipes > ranging from family hand-me-downs to restaurant standbys. I don't usually read/watch too much ATK, but I'm currently reading one of their "Best of" cookbooks as my "while eating dinner" reading material. This is what always gets me - he/they shoot for improving this arbitrary feature about a recipe and then go to great lengths to defeat the original recipe, taking so many liberties with the recipe and technique that by the time you're done, you've dirtied up every pan and utensil in the kitchen, bought some totally off-the-wall untraditional ingredients, all to solve what I perceive as a non-issue to begin with. If they just would have cooked it right the first time, they wouldn't have to go to all this frikken trouble! So yes - I appreciate the satire of the OP :-) I did make the souffle this weekend from that cookbook, but at least here they didn't try and "solve" any nonexistent problem. http://i29.tinypic.com/67l4ip.jpg http://i31.tinypic.com/bj72xl.jpg -sw |
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On Mar 17, 1:38*pm, Rusty > wrote:
> Cooks Illustrated Recipe: Boiled Water > by Cooky McKitchener > > http://www.iwritefunny.com/2008/03/1...-recipe-boiled... > > http://www.chowhound.com/topics/497665 > > Like many people, I enjoy the moist aroma and sinus-soothing vapors > from a pot of boiling water. But it is often difficult to get a > roiling boil just the way you remember it as a child. In my quest to > perfect boiled water I began by collecting a dozen different recipes > ranging from family hand-me-downs to restaurant standbys. But none of > these recipes produced a water boil precisely as I remember it. Some > were too slow and too dilute while others were dense and tough. All of > the recipes shared a few typical ingredients, such as water. But > otherwise they had little in common. > > In my first effort to produce a reliable boiled water, I began with a > cylindrical steel container, or "pot" as often called for in > traditional recipes. Placing the pot four inches away from the flame, > the water did eventually come to a boil, but it took six hours. This > might have been acceptable in our grandparents' day, but many of us no > longer have so much time to spare. I then moved the pot closer, a mere > two inches from the flame. Indeed, the water boiled in half the time - > a big improvement. > > Still, tasters said that the boiled water exhibited a "metallic" tang. > I suspected this off-note might have been imparted by the steel > container or "pot" itself. Next, I removed the pot from the equation, > pouring the water directly into the flame. As I'd hoped, the water > boiled almost instantly, exhibiting just the warm vapor I was looking > for. > > Although direct contact with the burner did boil the water quickly, > testers found it difficult to get close to the liquid without having > their faces burned off by the gas flame. Clearly I needed to find > another way. > > I then remembered a vessel I'd received as a gift from an ex-mother-in- > law that has been kept in a remote storage locker for many years. I > drove there in my car at a speed of 30MPH. After observing that it was > taking a long time to get there, I increased my speed to 60MPH. This > worked well and I arrived at my destination in half the time. > > The vessel is constructed with a layer of ceramic enamel enrobed over > an iron core. It can hold about 8 quarts of liquid and weighs 400 > pounds. I strapped the container to a trailer hitch and returned to > the test kitchen. > > Because of the vessel's weight, I used a winch to lift it onto the > burner. Once in place, I filled it with water and lit the stove. > Voila! In just about ten minutes, there was a perfectly boiled pot of > water. The steaming vapor had just the level of moisture I'd > remembered, and because of the enamel coating, the boiled water did > not take on any unwanted flavors. > > BOILED WATER > 1 heavy enamel-coated iron pot with winch > 8 quarts of water > > Lift pot onto burner and fill with water. Turn burner on high and wait > ten minutes. Serve immediately. Fun read- thanks! |
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![]() "merryb" > wrote >Fun read- thanks! I enjoyed it too. Made me miss my professors. ![]() |
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![]() "Rusty" > wrote in message ... > Cooks Illustrated Recipe: Boiled Water > by Cooky McKitchener That was righteous. Hasta, Curt Nelson |
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