Thursday, 18 November 2010

Cooking Sites and Funny Recipes

I like to check out various cooking web sites to find good recipe and ideas.

I happened upon a site recently: Serious Eats. Serious Eats has lots of different recipes and they seem pretty good. I guess the people who run this site also have a great sense of humour. One recipe I found was for Boiled Water. Yep, that's right, BOILED WATER

I don't know what is funnier, the instructions or the readers' comments.
Here's a copy of the post: (The title will link you directly to the site)

Boiled Water Recipe
Posted by Adam Kuban, July 28, 2010 at 11:17 AM
Boiling water is essential to many recipes. If you have never cooked before, don't worry. It is not as difficult as it may appear. This recipe will guide you through the process, even if you have never set foot in a kitchen.
Special equipment: 12-quart stockpot. Serves 48, cooking time 5 minutes, total time varies
Open your cupboard or wherever it is you store your cookware.
Locate a 12-quart stockpot. If you do not have a 12-quart stockpot, you may use whatever size pot you have; in that event, keep in mind that serving size here is 1 cup and there are 4 cups in a quart. Do the math.
Place your pot in the sink under the tap. If you have never used a sink before, it is the large depression in your counter top. (If you live with someone else, they may have filled it with dirty dishes; in this case, wash them or simply remove them from the sink and place them in the oven — someone else will eventually discover them there and wash them.)
Turn the cold-water knob to the "on" position. Some people (like my dad) prefer to let the water run a little bit. This is optional but encouraged — if it's a hot day or someone has previously used the "hot" water knob, the warmer water will eventually be replaced by truly cold water.
Fill stockpot to within a couple inches of the rim.
Lift stockpot from sink and transfer to stove. (Although appearances may vary, the stove is the thing with 4 or more circular metal bands on top of it; alternately, it may be a completely flat black glass surface. If you are unsure, ask your family, roommate, or neighbor for guidance.)
Find knob on stove that corresponds to the "burner" you have placed your pot on. In addition to words like "Right Front" or "Left Rear," there are usually little pictures near the knobs to indicate position.
Turn knob to "High" and wait until water boils. Depending on strength of your stove and amount of water, the boiling time may vary.
Note: DO NOT WATCH THE POT; it will never boil in the event that you do.
Boiled water may be used for any number of applications. Serve hot, but do not drink.

Alternate methods:

Depending on water application, you may want to salt the water. Do this after the water has come to a boil.
Placing a lid on the pot will help it boil faster, with the additional benefit of blocking water from your line of sight, which, as stated above, inhibits the boiling process.

As I mentioned, above, some of the comments are priceless. I've copied a couple, but really you need to read the post and comments on Serious Eats to truly get the whole picture!
I do a gourmet version of this recipe, with filtered water.
This sounds like too much work. Where can I find some that has already been prepared and packaged?
I have a question: I was making this recipe when the power went out. The water was steaming but not yet "boiling". It's been two hours now; how long will it keep out of the fridge? Do I have to throw this water away and start all over, or do I risk poisoning my guests/family?
I accidentally dropped a tea bag into the water as it "boiled", and immediately it turned the water dark amber! On a whim I poured some into a mug, and tasted it. OMG, it's amazing! It was so good it should be, like, a country's national drink. My mom, a great cook, suggested I try it another time with honey and lemon, I am SO going to try that.
I'm intrigued by the esoteric "lid on the pot" variation as a means to avoid the "watching" phenomenon. I never realized that was a valid workaround! I always thought the prohibition was against watching the POT itself. I guess I took the old saw too literally. This tip really saves prep time; I don't have to keep leaving the kitchen to avoid accidental glances at the pot... Thanks!
Well, I followed the reciped exactly, but, after the water started boiling, I got confused! It wasn't until then that I noticed there was a time listed for how long you let it boil. I thought, "better safe than sorry", so I boiled it for approx.6 hours. Now it's GONE--HELP! What did I do? Was that too long to boil it? Where did it go?
I made this a week ago and put the leftovers in the freezer. It made it very tough and stale... I think I broke a tooth trying to eat it!!
This is a great recipe! Since I have high blood pressure I made it without salt and it was still very good. I am going to add this to my recipe file as I don't want to forget how to do it. Can you saute with it?
Can't I just buy it frozen and cook in the microwave? I think that would be so much more convenient than all that complicated stuff with water faucets, cookware and stoves.
 I see that the lid should be added to prevent seeing the water, and it will speed up prep time. However, my lids are glass. HELP!!!

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