Comments on: How to boil water … http://jugalbandi.info/2007/05/how-to-boil-water/ primal paleo vegetarian vegan indian food blog photography travel, gardening, nutrition, fitness, athlete, click photo contest event, Tue, 20 Dec 2011 23:54:59 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Cynthia http://jugalbandi.info/2007/05/how-to-boil-water/comment-page-1/#comment-2160 Cynthia Wed, 16 May 2007 20:21:01 +0000 http://jugalbandi.info/2007/05/how-to-boil-water/#comment-2160 Thanks Jai! I pick up some of this stuff from Alton Brown also. I actually have his Kitchen User's Manual which talks about High Altitude conversion for boiling water and baking adjustments :) Thanks Jai! I pick up some of this stuff from Alton Brown also. I actually have his Kitchen User’s Manual which talks about High Altitude conversion for boiling water and baking adjustments :)

]]> By: musical http://jugalbandi.info/2007/05/how-to-boil-water/comment-page-1/#comment-2124 musical Tue, 15 May 2007 23:44:20 +0000 http://jugalbandi.info/2007/05/how-to-boil-water/#comment-2124 Fun read for the day :) THanks! Fun read for the day :)

THanks!

]]> By: Hema http://jugalbandi.info/2007/05/how-to-boil-water/comment-page-1/#comment-2122 Hema Tue, 15 May 2007 19:20:45 +0000 http://jugalbandi.info/2007/05/how-to-boil-water/#comment-2122 That was good to know, esp the terms for heat levels used by cooks! A piece of info from me....the density of water is maximum at 4 degrees. That was good to know, esp the terms for heat levels used by cooks! A piece of info from me….the density of water is maximum at 4 degrees.

]]> By: Manisha http://jugalbandi.info/2007/05/how-to-boil-water/comment-page-1/#comment-2119 Manisha Tue, 15 May 2007 17:06:24 +0000 http://jugalbandi.info/2007/05/how-to-boil-water/#comment-2119 Ask me about cooking at high altitude. Sigh! Takes forever. It helps to have a burner of a higher BTU. It's very much part of the sales talk around here when you are looking for a stove. When I first visited this area 2 years ago to check it out, my American friend and I decided to make sambar. She didn't have a pressure cooker and we were boiling and cooking the dal for over 2 hours! Pressure cookers rule at high altitude and she has one now! It also took me a while to figure out why my tea is never as hot as it used to be in Chicagoland, especially since I brew mine, as opposed to boiling the tea leaves Indian-style. The water boils at a lower temp and so it's already cold by the time it's ready! Baking is not simple either - baking powder is activated much quicker and so the cake rises way too fast and the whole thing flops as it cooks. But, at least we'er closer to the mountains! :D Yeh Tyler Florence Kaun Hai Aur Usko Gussa Kyun Aayega? Ask me about cooking at high altitude. Sigh! Takes forever. It helps to have a burner of a higher BTU. It’s very much part of the sales talk around here when you are looking for a stove. When I first visited this area 2 years ago to check it out, my American friend and I decided to make sambar. She didn’t have a pressure cooker and we were boiling and cooking the dal for over 2 hours! Pressure cookers rule at high altitude and she has one now! It also took me a while to figure out why my tea is never as hot as it used to be in Chicagoland, especially since I brew mine, as opposed to boiling the tea leaves Indian-style. The water boils at a lower temp and so it’s already cold by the time it’s ready! Baking is not simple either – baking powder is activated much quicker and so the cake rises way too fast and the whole thing flops as it cooks. But, at least we’er closer to the mountains! :D

Yeh Tyler Florence Kaun Hai Aur Usko Gussa Kyun Aayega?

]]> By: TheCooker http://jugalbandi.info/2007/05/how-to-boil-water/comment-page-1/#comment-2117 TheCooker Tue, 15 May 2007 16:09:30 +0000 http://jugalbandi.info/2007/05/how-to-boil-water/#comment-2117 Great article! (when I read the post title, my first thought you guys were collaborating with Tyler Florence). It is indeed an art and especially since there is such a variety in the terms and in what they mean to everyone. The temperature of the water (or added liquid) has to be just right when working with yeast, gelatin, chocolate, eggs, otherwise the results are disasterous, I know from experience. :( Great article! (when I read the post title, my first thought you guys were collaborating with Tyler Florence).
It is indeed an art and especially since there is such a variety in the terms and in what they mean to everyone.
The temperature of the water (or added liquid) has to be just right when working with yeast, gelatin, chocolate, eggs, otherwise the results are disasterous, I know from experience. :(

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