Recipes Involving Boiling
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Q: Do you have any secret recipes for boiling water?
my grandma used to have the best family recipe for boiling water but i lost it…..can you please share your family recipes for boiling water with me?
please keep in mind that i don’t have a pan or water.
Mady….how much salt?…..like 4 or 5 cups?
A: hahaha your nuts! ! absolutely Bonkers!
Q: Why do you add baking soda to boiling water in certain cake recipes?
My chocolate cake recipe says to add baking soda to boiling water then add it to the existing batter. What is the purpose of this?
A: to dissolve the baking soda and melt the fat in the batter.
Q: can recipes that i got from a “boiling water canner” be used in a pressure canner?
I’ve decided I want to start canning and for Christmas my husband got me a presure canner, but most recipes and how to manuals say that pressure canning is for low acid foods and meats…I understand this but can higher acid foods such as fruits and stuff be canned using a pressure canner or do I have to get a boiling water canner for that stuff?
I’m really new to this and any input would be greatly appreciated. Thanks
A: The difference is only that the pressure canner will attain higher temperatures than the boiling water canner will. Therefore the consideration you should take into account is whether the food you’re canning can take that much heat without melting, crumbling, or falling apart inside your jars. The boiling water will not get much higher than 217-219 degrees fahrenheit. The pressure canner can go higher, to 275-300 degrees.
Fruit isn’t a good candidate for pressure canning if you want to keep the fruit whole. They will disintegrate in the jars. However, it will be just fine if you are making jams and jellies. You do want these to break down the fruit a little bit to make a spreadable product.
In the pressure canner, avoid the following items if you want to can them whole… tomatoes, potatoes, pickles, asparagus, cauliflower, and any fruits.
Some things you will definitely be able to can in the pressure canner…
jams & jellies
stewed tomatoes or potatoes
home cooked meals like stews and chili
By the way, for the “boiling water canner”, you don’t need any special device. I just use a very clean, large pot for the boiling water. You can find a good large pot for under about $20 at a Bed, Bath & Beyond store or any culinary supply house.
Q: what are some recipes for boiling shrimp?
cause i want to boil some but i don’t know what kinda seasoning to put in it
something easy to do
A: Chesapeake Bay crab and shrimp boil seasoning and if you want “spicy” also add some hot sauce, cayenne pepper, or dried hot pepper flakes.
Q: Any dry food add boiling water recipes for backpacking?
Im looking for good tasting easy to make meals. Meals that are dry, like freeze dried or dehydrated for a lighter load
A: The Freezer Bag Cooking website is chock full of recipes and advice for ultralight weight meals and techniques. You can even submit your own recipes or buy their book. http://www.freezerbagcooking.com/
Harmony House sells all the dehydrated and freeze dried ingredients you could ever want in convenient small bags. http://www.harmonyhousefoods.com/easy.html
Wilderness Dining sells cooking gadgets and food: http://www.wildernessdining.com/
Minibull sells excellent handmade easy to use alcohol stoves: http://www.minibulldesign.com/fs2.htm
Q: BANOFFEE PIE, in some recipes it says to heat the unopened can in boiling water, but on the tin it says NOT to
Which is right?
Some recipes tell you to make the caramel by mixing the condensed cream with butter and sugar, but the condensed cream is already SO sweet!?!
Other recipes say heat the unopened can in boiling water for 1-2 hours and it will caramelize. No need to add anything else, yet on the can in warns that the tin may EXPLODE if you do that!
What should I do?
A: Place the contents of the can into another container. Then place that container into a pot of boiling water.
Q: THE BOILING CRAB RECIPES?
ANYONE KNOWS THE RECIPES FROM THE BOILING CRABS?
A: Get a big pot, fill with enough water to cover the crabs, and bring to a boil. Add crabs. Time will vary depending on size.
Blue crabs: 6 minutes
Dungeness or larger: 8-10 minutes
Remove, add to plate and serve with lemon wedges, clarified butter, a shell cracker and a lot of napkins.
If you want to clean the crabs before you cook them, you can kill them by tossing them into boiling water for 30 seconds or by cutting with a knife just behind the eyes to remove the head. Next, scrape out the gills that are found under flaps just over the legs. Then, turn the crab over. On the underbelly you will find the “tail” or “apron,” a slightly-lifted triangular flap. Pull this off. Finally, rinse the crab and pop it back into the pot to finish cooking.
Q: Baked spaghetti recipes that don’t require boiling the noodles first.?
My family and I love baked spaghetti but I would love to have a recipe that did not require boiling the noodles first. So, the noodles would be put in the casserole uncooked and would cook in the casserole. Also, any recipes for baked casseroles with uncooked noodles would be welcome — doesn’t have to be spaghetti. Thanks for any help!!!
A: use egg noodles or no bake lasagna noodles
you can take noodles and cover with cream of mushroom soup or cream of chicken and put with chicken breast and let it cook in the oven together and the noodles will come out cooked with the chicken
Q: Anyone know what exactly the boiling water does in a chocolate cake recipe?
Just curious to know why some chocolate cake recipes call for boiling water. Why does the temperature of the water matter? I mean, can’t you just use room temperature water? What diff does it make, and is why is boiling the water important?
This is the recipe I used: http://allrecipes.com/recipe/one-bowl-chocolate-cake-iii/detail.aspx The cake turned out great, but I would really like to know what would have happened if I didn’t use the boiling water. Another recipe I tried before just used plain water (http://www.verybestbaking.com/recipes/detail.aspx?ID=30351). It didn’t seem much different from the recipe with the boiling water…
A: I am not really sure since none of my chocolate cake recipes call for water – boiling or room temperature. The only thing I can think of is that the boiling water helps to dissolve the chocolate and sugar to aid in the blending of the ingredients.
Q: Any good recipes using chicken drumsticks?
I need a good chicken drumsticks recipe other than BBQ chicken. Any ideas?
I only have an indoor George Foreman grill and don’t know if you can cook drumsticks on that so a baking or boiling recipe is preferable
A: Tex Mex Chicken Drumsticks
The flavor and hotness of salsa you choose for this simple recipe will determine the hotness of the completed dish. Serve it over hot cooked rice.
Prep Time: 10 minutes
Cook Time: 1 hour
*3 lbs. chicken drumsticks
*1 onion, finely chopped
*12 oz. jar chunky salsa
*1-2 tsp. chili powder
*1 tsp. salt
*1/8 tsp. pepper
Preheat oven to 350 degrees. Place chicken pieces in 2 quart baking dish and top with onion. Pour salsa over all, sprinkle with chili powder, salt, and pepper, and bake at 350 degrees for 55-65 minutes until juices run clear and chicken is thoroughly cooked, 165 degrees F on a meat thermometer, basting occasionally with pan juices.
This super simple four ingredient recipe is very delicious, and perfect for picnics or family dinners.
Prep Time: 20 minutes
Cook Time: 55 minutes
*1/2 cup butter, melted
*1-1/2 cups crushed saltine crackers
*3 Tbsp. dry vegetable soup mix
*8 chicken drumsticks, skin removed
Preheat oven to 375 degrees. Stir together crackers and onion soup mix. Dip chicken legs into melted butter then coat with cracker mixture, pressing gently to coat. Place remaining butter in 13×9″ baking pan, then top with coated chicken legs. Sprinkle with any remaining crumb mixture to coat.
Bake for 35-45 minutes or until chicken is tender and thoroughly cooked. You can serve these with sour cream and salsa for dipping if desired.
Tandoori Chicken Drumsticks
1 tablespoon vegetable oil
8 chicken drumsticks
1 medium onion — chopped
1/2 cup chicken broth
2 teaspoons curry powder
1 teaspoon packed brown sugar
1/4 teaspoon salt
2 cloves garlic — finely chopped
1 cup plain yogurt
1 tablespoon all-purpose flour
Heat oil in 12-inch skillet over medium heat. Cook chicken in oil about 15 minutes, turning occasionally, until brown on all sides; drain.
Mix onion, broth, curry powder, brown sugar, salt and garlic; stir into chicken in skillet. Heat to boiling; reduce heat. Cover and simmer about 35 minutes; stirring occasionally and turning chicken once, until tender.
Remove chicken from skillet; keep warm. Mix yogurt and flour; stir into mixture in skillet. Cook 1 minute (do not boil), stirring constantly, until thickened. Serve sauce with chicken.
10 g Carb, 1 g Fiber, 335 Calories, 19 g Fat
Q: Any recipes for Chinese Boiled Chicken where the chicken is boiled first then baked?
I had a recipe for Chinese Chicken where a whole chicken was boiled in a mixture of water,soy sauce, ginger slices, garlic and other spices I cannot remember. After a short boil in the mixture the chicken was transferred to a baking dish and baked in the over until done, The chicken was flavorful and skin was crispy and golden brown. The boiling liquid could be frozen and reused. Anyone have a recipe like this?
1 whole chicken, cut into parts
1/3-1/2 cup soy sauce (use low sodium if you like)
1/2 cup water
3 tablespoons brown sugar
1 tablespoon oyster sauce
1/4 cup rice wine or dry sherry
1 tablespoon fresh ginger, crushed
1/2 teaspoon five-spice powder
1-2 piece star anise
2 cloves garlic
chopped birds eye chiles (optional)
1 stalk scallion, chopped
1Mix all ingredients, except chicken, scallions, sesame seeds in a large pot over medium heat.
2Add chicken, then let simmer 30-40 minutes, turning chicken pieces occasionally.
3Remove chicken pieces from sauce and set aside in a serving platter.
4Skim fat from the sauce, thicken it with cornstarch mixture (1 tsp cornstarch dissolved in 1 TB water) and pour the sauce over chicken.
5Sprinkle scallions and sesame seeds and serve with rice.
Just bake it after you take the chicken out (:
& take it out 6 min early and back the chicken for 6 min in the oven
Q: Can anyone give me some variation of the china grass recipe?I know the regular recipe of boiling it with milk ?
I know the regular recipe of boiling it with milk and cooling it to room
temperature to set it.I want some interesting recipe apt for the party.
A: 300ml (10 fl oz) Double Cream
4 tbsp Sugar or to taste
500 ml (17 fl oz) Whole Milk
2 tbsp Agar Agar Flakes
2 pinches Ground Cardamom
2 pinchesGround Nutmug
2 pinchesGround Strands
2 tsp Almonds slivered (optional)
2 tsp Pistachios slivered (optional)
Put the double cream, the sugar and the milk into a saucepan. Sprinkle over the agar agar flakes evenly on the surface of the liquid. Place on the heat and bring to the boil – avoid stirring as this will prevent you from assessing whether the flakes have dissolved or not. Simmer for 10 minutes or so on a medium-to-low heat, stirring occassionally until the flakes have disappeared from the liquid. It is important that you cook the mixture until the agar agar flakes are fully dissolved or the China grass will not set. Now boil the mixture fairly hard for 1 minute, being careful not to cause the contents of the pan to overflow. Remove the pan from the heat and add a pinch of cardamom and nutmeg.
Pour the mixture into a shallow Pyrex dish or into individual moulds, Sprinkle on the rest of the cardamom and nutmeg with the saffron and the nuts (if using). Allow the mixture to cool at room temperature and then put in the refrigerator until set, which takes up to 1.5 hours. To serve, cut the mixture into diamond shapes, or serve in the individual moulds.
Q: Can I make this recipe using boiling olive oil?
That’s the recipe, and I don’t have a fryer. It says to place them in 375-degree oil, and the boiling point of olive oil is 375-degrees. So, theoretically, I could boil olive oil in a pot and put them in that? Right?
Ughh. I guess I can’t fry anything cause it makes my house smell like shit… oh well.
A: the problem with olive, canola and other healthy oils is they have a lower burning point – which is the main reason for that bad smell.
Peanut Oil has a higher burning point which makes it ideal for frying – unfortunately, it’s not the healthiest oil… but you’re probably not thinking about healthy if you’re deep fat frying something ;o)
Q: The Boiling Crab or Cajun Corner recipe?
Does anyone know the recipe at boiling crab or Cajun corner in Westminster CA?
A: Why not just do it the BEST way– steamed, as in Maryland steamed crabs?
Never understood why southerners and Cajuns want to boil out all the natural flavor and then replace it with seasonings. Old Bay sprinkled on steaming crabs enhances the natural flavor that’s left in.
Q: Any mexican boiled leftover chicken recipes?
I have about 3 leftover chicken breasts. My husband and I feel like having Mexican food. Any good recipes that i can use with boiled chicken breasts?
A: Creamy chicken enchiladas:
1 pound boneless chicken breasts diced
1 8oz package cream cheese cut into cubes
Flour or corn tortillas
1 can diced green chili peppers
1 or 2 can green enchilada sauce
Cook the chicken in a skillet and when the chicken is done add the cream cheese, it will melt. As the cream cheese melts add the green chilis, and a couple of good dashes of cumin. Continue to heat on low until the cream cheese has melted.
Fill a tortilla with the chicken mix, roll and place in a baking dish, Continue until the chicken mix is gone. Top with the enchilada sauce and sprinkle with cheese. Bake at 350 for about 10-15 min or until the sauce is nice and hot and the cheese is golden and bubbly.
Polo Verde Sauce:
3/4 cup butter
3/4 cup flour
1 1/2 tbsp cumin
1 tsp garlic powder
2 cups 1/2 and 1/2 or evaporated milk
2 cups hot chicken stock (or hot water with bullion)
1 small can diced green chili’s
4 tbsp canned jalapenos chopped
Melt the butter and stir in the flour. Let it cook and bubble for just a few minutes. Then whisk in the cumin and garlic powder. Then add a healthy splash of the 1/2 and 1/2 and whisk well, let it thicken up a bit. Then add a healthy splash of the stock, whisk and let it thicken up. Repeat until you have added all the liquids.
Add the chili’s and jalapenos.
This is good on a chicken tostada salad-tortilla bowels or layer of chips. Lettuce, chopped onions and tomatoes, sliced olived and canned sliced jalapenos, and some shredded cheese. Do 2 layers of these. Then add the sauce and serve with salsa, sour cream, and guacamole.
Or shred it up and add to a qusadilla, taco, burrito etc…
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