the directions for brown rice:

Bring water to a rolling boil
in "uncovered" container.
I think I've seen these directions before
for frozen vegetables.

uncovered? why?
it takes Longer to boil if uncovered

marc

On Feb 29, 4:46*pm, marco > wrote:
> the directions for brown rice:
>
> Bring water to a rolling boil
> in "uncovered" container.
> I think I've seen these directions before
> for frozen vegetables.
>
> uncovered? why?
> it takes Longer to boil if uncovered
>
> marc

Not enough to worry about it.

On Wednesday, February 29, 2012 4:49:26 PM UTC-8, Andy Tillinghast wrote:
> On Feb 29, 4:46*pm, marco > wrote:
> > the directions for brown rice:
> >
> > Bring water to a rolling boil
> > in "uncovered" container.
> > I think I've seen these directions before
> > for frozen vegetables.
> >
> > uncovered? why?
> > it takes Longer to boil if uncovered
> >
> > marc
>
> Not enough to worry about it.

I'm not worried, just curious
that there may be a reason,
but I can't think of one

marc

On Feb 29, 8:03*pm, marco > wrote:
> On Wednesday, February 29, 2012 4:49:26 PM UTC-8, Andy Tillinghast wrote:
> > On Feb 29, 4:46*pm, marco > wrote:
> > > the directions for brown rice:
>
> > > Bring water to a rolling boil
> > > in "uncovered" container.
> > > I think I've seen these directions before
> > > for frozen vegetables.
>
> > > uncovered? why?
> > > it takes Longer to boil if uncovered
>
> > > marc
>
> > Not enough to worry about it.
>
> I'm not worried, just curious
> that there may be a reason,
> but I can't think of one
>
> marc

it's easier. i worked with a chinese chap, and he always boiled rice
uncovered. the extra effort of putting the lid on, he figured it
wasn't necessary. It's a bit of laziness coupled with a microsecond
or two of getting stuff done faster. That's what I think. Maybe
there's another reason.
I like to do rice in the oven. White rice, water, not 2x, but about
1.5 times water as per rice. an onion studded with cloves and bay
leaf. Oven about 350. Check at 20 minutes. My oven I think (I don't
have a proper oven thermometer) is a bit hot, so at about 25 minutes,
rice is done.

marco wrote:

>On Wednesday, February 29, 2012 4:49:26 PM UTC-8, Andy Tillinghast wrote:
>> On Feb 29, 4:46*pm, marco > wrote:
>> > the directions for brown rice:
>> >
>> > Bring water to a rolling boil
>> > in "uncovered" container.
>> > I think I've seen these directions before
>> > for frozen vegetables.
>> >
>> > uncovered? why?
>> > it takes Longer to boil if uncovered
>> >
>> > marc
>>
>> Not enough to worry about it.
>
>I'm not worried, just curious
>that there may be a reason,
>but I can't think of one

Some people also preach that you *must* keep the lid on when boiling
pasta. Ho-hum.

"George M. Middius" > wrote in message
...
> marco wrote:
>
>>On Wednesday, February 29, 2012 4:49:26 PM UTC-8, Andy Tillinghast wrote:
>>> On Feb 29, 4:46 pm, marco > wrote:
>>> > the directions for brown rice:
>>> >
>>> > Bring water to a rolling boil
>>> > in "uncovered" container.
>>> > I think I've seen these directions before
>>> > for frozen vegetables.
>>> >
>>> > uncovered? why?
>>> > it takes Longer to boil if uncovered
>>> >
>>> > marc
>>>
>>> Not enough to worry about it.
>>
>>I'm not worried, just curious
>>that there may be a reason,
>>but I can't think of one
>
> Some people also preach that you *must* keep the lid on when boiling
> pasta. Ho-hum.

Who?

Julie Bove wrote:

>> Some people also preach that you *must* keep the lid on when boiling
>> pasta. Ho-hum.
>
>Who?

Italian nonne.

"Julie Bove" > wrote in message
...
>
> "George M. Middius" > wrote in message
> ...
>> marco wrote:
>>
>>>On Wednesday, February 29, 2012 4:49:26 PM UTC-8, Andy Tillinghast wrote:
>>>> On Feb 29, 4:46 pm, marco > wrote:
>>>> > the directions for brown rice:
>>>> >
>>>> > Bring water to a rolling boil
>>>> > in "uncovered" container.
>>>> > I think I've seen these directions before
>>>> > for frozen vegetables.
>>>> >
>>>> > uncovered? why?
>>>> > it takes Longer to boil if uncovered
>>>> >
>>>> > marc
>>>>
>>>> Not enough to worry about it.
>>>
>>>I'm not worried, just curious
>>>that there may be a reason,
>>>but I can't think of one
>>
>> Some people also preach that you *must* keep the lid on when boiling
>> pasta. Ho-hum.
>
> Who?

Somebody who never cooked pasta.

Paul

"marco" > wrote in message
news:4576403.699.1330562809037.JavaMail.geo-discussion-forums@yngj4...
> the directions for brown rice:
>
> Bring water to a rolling boil
> in "uncovered" container.
> I think I've seen these directions before
> for frozen vegetables.
>
> uncovered? why?
> it takes Longer to boil if uncovered

Maybe because you'll notice it faster with the lid off?

"Julie Bove" > wrote in message
...
>
> "marco" > wrote in message
> news:4576403.699.1330562809037.JavaMail.geo-discussion-forums@yngj4...
>> the directions for brown rice:
>>
>> Bring water to a rolling boil
>> in "uncovered" container.
>> I think I've seen these directions before
>> for frozen vegetables.
>>
>> uncovered? why?
>> it takes Longer to boil if uncovered
>
> Maybe because you'll notice it faster with the lid off?


Somebody call the Mythbusters!

Paul
>
>

On Wed, 29 Feb 2012 16:46:49 -0800 (PST), marco >
wrote:

>the directions for brown rice:
>
>Bring water to a rolling boil
>in "uncovered" container.
>I think I've seen these directions before
>for frozen vegetables.
>
>uncovered? why?
>it takes Longer to boil if uncovered
>
>marc

I have no idea. I cover my pot of water to bring it to a full boil,
then dump my brownridce in and recover and torn to LOW for about an
hour, for my brown rice.

John Kuthe...

On 2/29/2012 2:46 PM, marco wrote:
> the directions for brown rice:
>
> Bring water to a rolling boil
> in "uncovered" container.
> I think I've seen these directions before
> for frozen vegetables.
>
> uncovered? why?
> it takes Longer to boil if uncovered
>
> marc

My guess is that it's left uncovered so you can see when to turn the
heat down. Personally, I'd just use a glass lid.

Boiling water without a lid is wasteful energy-wise. Putting a lid on
the pot cause the water to condense back into your food. This releases
the latent heat of evaporation. My guess is that the heat returned to
the system is significant. Why is that? Because it takes a lot of heat
to change water to steam. You can either choose to use the steam to
humidify and heat up your house or you can recycle that energy.

On Wed, 29 Feb 2012 16:03:09 -1000, dsi1
> wrote:

>On 2/29/2012 2:46 PM, marco wrote:
>> the directions for brown rice:
>>
>> Bring water to a rolling boil
>> in "uncovered" container.
>> I think I've seen these directions before
>> for frozen vegetables.
>>
>> uncovered? why?
>> it takes Longer to boil if uncovered
>>
>> marc
>
>My guess is that it's left uncovered so you can see when to turn the
>heat down. Personally, I'd just use a glass lid.
>
>Boiling water without a lid is wasteful energy-wise. Putting a lid on
>the pot cause the water to condense back into your food. This releases
>the latent heat of evaporation. My guess is that the heat returned to
>the system is significant. Why is that? Because it takes a lot of heat
>to change water to steam. You can either choose to use the steam to
>humidify and heat up your house or you can recycle that energy.

Um, if you knew anything about cooking you'd know that often one cooks
uncovered intentionally to cause a reduction. And with an
uncovered/unpressurized pot you cannot produce steam, that's water
vapor evaporating... you obviously failed JHS science.

On 2/29/2012 4:31 PM, Brooklyn1 wrote:
> On Wed, 29 Feb 2012 16:03:09 -1000, dsi1
> > wrote:
>
>> On 2/29/2012 2:46 PM, marco wrote:
>>> the directions for brown rice:
>>>
>>> Bring water to a rolling boil
>>> in "uncovered" container.
>>> I think I've seen these directions before
>>> for frozen vegetables.
>>>
>>> uncovered? why?
>>> it takes Longer to boil if uncovered
>>>
>>> marc
>>
>> My guess is that it's left uncovered so you can see when to turn the
>> heat down. Personally, I'd just use a glass lid.
>>
>> Boiling water without a lid is wasteful energy-wise. Putting a lid on
>> the pot cause the water to condense back into your food. This releases
>> the latent heat of evaporation. My guess is that the heat returned to
>> the system is significant. Why is that? Because it takes a lot of heat
>> to change water to steam. You can either choose to use the steam to
>> humidify and heat up your house or you can recycle that energy.
>
> Um, if you knew anything about cooking you'd know that often one cooks
> uncovered intentionally to cause a reduction. And with an
> uncovered/unpressurized pot you cannot produce steam, that's water
> vapor evaporating... you obviously failed JHS science.

Surely, you can't be serious... oh wait... you are. One does a reduction
by evaporation? Amazing! This one's a keeper!

On 1/03/2012 1:35 PM, dsi1 wrote:
> On 2/29/2012 4:31 PM, Brooklyn1 wrote:
>> On Wed, 29 Feb 2012 16:03:09 -1000, dsi1
>> > wrote:
>>
>>> On 2/29/2012 2:46 PM, marco wrote:
>>>> the directions for brown rice:
>>>>
>>>> Bring water to a rolling boil
>>>> in "uncovered" container.
>>>> I think I've seen these directions before
>>>> for frozen vegetables.
>>>>
>>>> uncovered? why?
>>>> it takes Longer to boil if uncovered
>>>>
>>>> marc
>>>
>>> My guess is that it's left uncovered so you can see when to turn the
>>> heat down. Personally, I'd just use a glass lid.
>>>
>>> Boiling water without a lid is wasteful energy-wise. Putting a lid on
>>> the pot cause the water to condense back into your food. This releases
>>> the latent heat of evaporation. My guess is that the heat returned to
>>> the system is significant. Why is that? Because it takes a lot of heat
>>> to change water to steam. You can either choose to use the steam to
>>> humidify and heat up your house or you can recycle that energy.
>>
>> Um, if you knew anything about cooking you'd know that often one cooks
>> uncovered intentionally to cause a reduction. And with an
>> uncovered/unpressurized pot you cannot produce steam, that's water
>> vapor evaporating... you obviously failed JHS science.
>
> Surely, you can't be serious... oh wait... you are. One does a reduction
> by evaporation? Amazing! This one's a keeper!

I wonder what that vapourish looking stuff is that escapes from my pot
when I'm boiling water? It can't be steam because I don't have a lid on
the pot and I should have been told in JHS science that I cannot produce
team in an uncovered pot. For me, JHS was a very very long time ago.

Riddle me this... If I boil water on a stove in an uncovered pot, why
will it eventually boil dry if, as we have been told by Brooklyn, no
steam is being produced? If no steam is being produced, we cannot be
having any loss of liquid, can we?

Wait, maybe Brooklyn is wrong? Could that be possible? Did he flunk JHS
science classes? Maybe some new discovery has been made that turns the
old theory that I learnt on its head in more recent times?

--

Krypsis

On 3/2/2012 2:18 AM, Krypsis wrote:
> On 1/03/2012 1:35 PM, dsi1 wrote:
>> On 2/29/2012 4:31 PM, Brooklyn1 wrote:
>>> On Wed, 29 Feb 2012 16:03:09 -1000, dsi1
>>> > wrote:
>>>
>>>> On 2/29/2012 2:46 PM, marco wrote:
>>>>> the directions for brown rice:
>>>>>
>>>>> Bring water to a rolling boil
>>>>> in "uncovered" container.
>>>>> I think I've seen these directions before
>>>>> for frozen vegetables.
>>>>>
>>>>> uncovered? why?
>>>>> it takes Longer to boil if uncovered
>>>>>
>>>>> marc
>>>>
>>>> My guess is that it's left uncovered so you can see when to turn the
>>>> heat down. Personally, I'd just use a glass lid.
>>>>
>>>> Boiling water without a lid is wasteful energy-wise. Putting a lid on
>>>> the pot cause the water to condense back into your food. This releases
>>>> the latent heat of evaporation. My guess is that the heat returned to
>>>> the system is significant. Why is that? Because it takes a lot of heat
>>>> to change water to steam. You can either choose to use the steam to
>>>> humidify and heat up your house or you can recycle that energy.
>>>
>>> Um, if you knew anything about cooking you'd know that often one cooks
>>> uncovered intentionally to cause a reduction. And with an
>>> uncovered/unpressurized pot you cannot produce steam, that's water
>>> vapor evaporating... you obviously failed JHS science.
>>
>> Surely, you can't be serious... oh wait... you are. One does a reduction
>> by evaporation? Amazing! This one's a keeper!
>
> I wonder what that vapourish looking stuff is that escapes from my pot
> when I'm boiling water? It can't be steam because I don't have a lid on
> the pot and I should have been told in JHS science that I cannot produce
> team in an uncovered pot. For me, JHS was a very very long time ago.
>
> Riddle me this... If I boil water on a stove in an uncovered pot, why
> will it eventually boil dry if, as we have been told by Brooklyn, no
> steam is being produced? If no steam is being produced, we cannot be
> having any loss of liquid, can we?
>
> Wait, maybe Brooklyn is wrong? Could that be possible? Did he flunk JHS
> science classes? Maybe some new discovery has been made that turns the
> old theory that I learnt on its head in more recent times?
>

It's a strange post alright. Even little kids and high school dropouts
know what happens when you heat water up. :-)

Krypsis wrote:
>
> Riddle me this... If I boil water on a stove in an uncovered pot, why
> will it eventually boil dry if, as we have been told by Brooklyn, no
> steam is being produced? If no steam is being produced, we cannot be
> having any loss of liquid, can we?
>
> Wait, maybe Brooklyn is wrong? Could that be possible? Did he flunk JHS
> science classes? Maybe some new discovery has been made that turns the
> old theory that I learnt on its head in more recent times?

And what's up with a "steamy bathroom" after taking a long shower?

Gary

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

Bob O'Dyne 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.

I think the confusion arose from the fact that the directions said to
bring the water to a boil in an uncovered pot. Sure, there are plenty of
reasons for leaving the pot uncovered when you're cooking the food
itself. But if you're just bringing water to a boil, it's pointless to
leave the pot uncovered.

Bob

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.

On Feb 29, 7:46*pm, marco > wrote:
> the directions for brown rice:
>
> Bring water to a rolling boil
> in "uncovered" container.
> I think me, I I've seen these directions before
> for frozen vegetables.
>
> uncovered? why?
> it takes Longer to boil if uncovered
>
> marc

I have often wondered at that instruction too. I want to get it
boiling asap, so I prop the lid off a tiny bit by sticking a wooden
chopstick into the pot and then listening for the sound of a roiling
boil. I like to think I'm saving a cent or two on my power bill.
Ha. Maybe not, but the time factor matters too.

On Saturday, March 3, 2012 10:23:18 AM UTC-5, Kalmia wrote:
> On Feb 29, 7:46*pm, marco > wrote:
> > the directions for brown rice:
> >
> > Bring water to a rolling boil
> > in "uncovered" container.
> > I think me, I I've seen these directions before
> > for frozen vegetables.
> >
> > uncovered? why?
> > it takes Longer to boil if uncovered
> >
> > marc
>
> I have often wondered at that instruction too. I want to get it
> boiling asap, so I prop the lid off a tiny bit by sticking a wooden
> chopstick into the pot and then listening for the sound of a roiling
> boil. I like to think I'm saving a cent or two on my power bill.
> Ha. Maybe not, but the time factor matters too.

You definitely save time. You would save a bit more time with the lid on tight, but not of you don't notice when boiling starts. You leave take the cover off for cooking once the water boils, but I prop it as you do until boiling resumes, then set it aside.

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