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How to boil water?

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Zester_003

pierino is a trusted source on General Cooking and Tough Love.

added over 2 years ago
Voted the Best Answer!

First things first. You need to begin by discovering fire. After that collect rain in a pail. Apply fire to pail.

2011-03-07_18-28-41_870
Helen's All Night Diner added over 2 years ago

I'm thinking an artisan hammered water boiling pot is in order, no?

sweeteats34 added over 2 years ago

These responses are a riot! :)

On a serious note, hot water and a covered pot will boil faster.

Buddhacat
SKK added over 2 years ago

But if you watch the pot it will never boil. Be sure to put on a blindfold.

Bestface
ImmaEatThat added over 2 years ago

Fill a pot with water. Depending on your preference, hot or cold water. Cover or uncovered, doesn't matter. Set your timer if you're prone to forget things like that.

Rules:

1) Stop watching the pot!
2) Never fill your pot to the brim with water!
3) Never rush with a pot full of boiling water!

Scan0004
susan g added over 2 years ago

And never leave the room (just don't watch). The reason goes in the fiasco pickle...

nutcakes added over 2 years ago

Been done to death in the comments for this recipe, on topic:

http://www.epicurious.com...

Buddhacat
SKK added over 2 years ago

But it is so much fun to do it again!

seabirdskitchen added over 2 years ago

I don't know why many of my usa friends do not have "electric kettles" those wonderful devices that sit on the counter top, plug into a wall outlet and heat the water quickly. Auto cut off and you are golden.

Uruguay2010_61
usuba dashi added over 2 years ago

Be careful not to burn the water as it boils

Tad_and_amanda_in_the_kitchen

Amanda is a co-founder of Food52.

added over 2 years ago

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a Whole Foods Market Customer added over 2 years ago

Always use COLD water as the hot water usually comes from a tank where the water has been sitting. Who knows what is lurking in there? And as someone already stated, cover the pot as this helps speed things up as well as conserve energy.

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