When you boil potatoes, will your cooking time be reduced with vigorously boiling water instead of gently boiling water? (Directions for cooking spaghetti call for vigorously boiling water - not to lessen cooking time, but to prevent something else. If you don't know what it is, ask a cook.)
202660
If you're going to boil your potatoes in rapidly boiling water, be sure to use enough water so it doesn't evaporate out of the pan and scorch your potatoes.  The reason for using vigorously boiling water in cooking pasta is to keep it moving in the pan so it doesn't stick to itself and come out in one big ugly glob of starch.  To shorten your potato cooking time, cut them in to pieces, and let them gently boil.
134687
Yes a big problem. Ever hear of the "boiling frog"? If you throw a frog into a boiling pot of water it will freak out, try to escape, and eventually die. BUT... if you put a frog into a cool pot of water turn the burner on and let it reach a boil, the frog will fall asleep in the warming water and then die as it boils. Wake up everybody, we're warming up, don't fall asleep! P.S. all you literal jerks out there.. this is a metaphor. Frogs biologically will respond. If they are able to jump from the container when it heats up, they will. Where are we gonna jump?
39649
Here's the thing: \nAdding salt to water actually increases the boiling point of water, so depending on how much salt you use, your boiling point of salt water could be something like 105 degrees celsius instead of 100.  Boiling point raising is an example of a colligative property, which is a property that is not dependent on what kind of particles you're using, just how many particles there are.  So if you added more salt, the water's boiling point would be higher.  \n\nThat means that your water would have to be at a higher temperature to boil.  This means that reasonably, it would take longer for you to get your water to that higher temperature, but not by a lot.  It would be roughly the same amount of time.  \n\nThe trick, though, is that because your water is boiling at a higher temperature, whatever you're cooking in that water is going to cook faster.  You're cooking it at 105 degrees instead of 100, so whatever you're cooking in the water will be done faster.  That's probably what your high school chemistry teacher meant.
399026
Dont know if this is relevant to your question, but I know water can boil at this temp range if pressure is reduced enough.
496759
You've got your Farenheit mixed up with your Celsius.\nBody temperature is measured in Farenheit degrees.\nAll those other hot things you wanna touch (but can't) are measured in Celsius degrees.\nThey're 2 different measurements of heat.\nThat pot of boiling water on your stove is 100 degrees Celsius,but it's also 212 degrees Farenheit.\nYou might be running a high fever at 100 degrees,but you won't be boiling water by setting a pot on your forehead.\nYou might also be confused when you hear the weather report.32 degrees is freezing when you're talking Farenheit.0 degrees is freezing if you're talking Celsius.
124703
water "boils" when the Kinetic energy (energy of motion and heat) cause the molecules of water to expand or separate far enough away that it changes from a liquid to a gas. The greater the force keeping the molecules together, the more energy it needs. On Earth, the force is air pressure. At sea level where the pressure is greatest, water boils at about 100 degrees Celsius. Up in the mountains at 7000 feet it would boil at 80 -90 degrees or even less. In space even the smallest amount of energy would cause it to "boil".\nIt takes one calorie to raise one gram of water one degree Celsius. If you trap the water in a container, you can get the heat of the water much higher than the boiling point. But it could explode if the container is too weak to handle the pressure. So don't try it.
17296
The hotter it is, the faster I think it will desolve. Hot liquids are moving at a faster rate, so the water molecules would be "bummping" into the aspirin more. This would cause it to disolve faster. Also, the hotter the liquid, the faster other things like sugar disolve.
365302
I've heard that its the boiling water that freezes first. \n\nI think because the water molecules are hot (i.e. they are moving fast) the energy (or heat) will escape (move to equilibrium with other items in the freezer) at a faster rate than the water molecules in colder cup of water. \n\nBut really I'm mostly guessing with my explanation.
62751
Raw potatoes can give you fever...at least that's what we used to do when we were young to avoid going to school (I never tried it, so it could be a myth, but I definitely heard kids saying that). \nThere are some real fanatics who say that you should not cook food at all! \nPersonally, If you are trying to eat healthy, I suggest you leave out the potatoes. \nThe less you cook vegetables, the more their nutrients are preserved. It's a whole other question whether you can stomach eating only raw veggies for a long time. I couldn't!
376895
Yes, go to the hospital!  Even if it is just a boil (doesn't sound like one) it's still big and needs to be taken care of properly.  Why be in pain if you don't have to be?
555210
all right... so here's the deal.\n\naccording to the local health department (i'm quite sure this is a standard), any food that hits the floor becomes trash.  there is no 5 second rule.\n\nadditionally, bacteria isn't the only thing on the ground.  perhaps there is dirt, and fire doesn't kill dirt.  dirt may be sterile, but it's still gross.\n\nimportantly, let's imagine that there is a chemical on the ground, like a cleanser.  that won't cook off either.  and that is poison.  \n\ncooking food to high enough temperatures will indeed kill bacteria, but here is another myth debunked.\n\nsuppose you leave some food out at room temperature for 12 hours, then you cook it up to boiling.  you kill all the bacteria, right?  right, you will kill all the bacteria.  so the food is safe to eat, right?  wrong.  bacteria produce biproducts which are poisonous, deadly even, and these chemicals are in fact dead already and heat does not necessarily destroy them.\n\nso heat is not a cure all for food, and the 5 second rule is crap.
21459
A pressure cooker as we call them in the UK works on the principle that as you raise the pressure excerted on a fluid its boiling point increases.\n\nThe Pressure cooker has a sealed lid and a weighted pressure release valve.  Fluid in the cooker boils and the steam  released from the liquid can not escape, so the pressure inside the cooker increases, this means that the boiling point of the liquid increases, this continues until the pressure inside the cooker is capable of lifting the pressure valve off its seating, allowing the pressure to be maintained at a set level.\n\nThe result of this is that the food is cooked in very, very hot steam (or liquid if it is immersed), reducing the cooking time.  This helps preseve the vitamins and minerals in the food which would normally breakdon in a longer cooking period at a lower temperature.
451295
Try using a calculator to multiply the ingredient quantities  - is all I ever do\n\nFor example, if the recipe is for 8 & you need to use for 300, multiply each of the ingredients by 37.5. Variations in cooking time will depend on what you are cooking, but in most cases unless the dish/pot you are cooking in is dramatically different there should be little difference.
429535
Boil sweet potatoes (small to medium, the big ones are tough) in their jackets, until just done or under done. Rinse in cool water and peel. In a large casserole, spread soft butter all over (the more butter the merrier) and alternate cut up potatoes with brown sugar (I think you call it demara sugar) and little lumps of butter. Crumble a potato all over as a final step (that's my sisters trick) it makes the sauce tasty. Bake until bubbly brown. Some people insist on miniature marshmallows on top but not our family.
381511
100degC steam will burn worse. This is because steam at 100degC has 512cal/g more heat in it than water at 100degC. The 512cal/g is the latent heat of vaporization of water.\n\nYou can see latent heat of vaporization "at work" when you boil water on a stove. What you do NOT see is that the water rises in temperature to 100degC, then vanishes in a POOF of steam. What you do see is that the water sits there at 100degC, boiling rapidly or gently, while the stove puts the 512 cal into each gram to boil it.
433587
Don't over cook it .... .
290280
Everyone loves mashed potatoes...extra butter, salt and pepper. Yummy, the food of the gods.  Is that why you put it under religion? ha!