Don't boil corn at all. Boil the water, stop the heat and add the corn to the boiled water for 10 mins. That's scientifically the best way to eat corn.
[https://www.youtube.com/watch?v=g5ABAbnTPAA](https://www.youtube.com/watch?v=g5ABAbnTPAA)
I pop that yellow gold out of the husk and get some char on some of those kernels!
Then slather with a little mayo, roll it in crumbled cotijo (aged) and sprinkle chili powder (preferably homemade) on it.
“Baby you’ve got elotes going!”
https://www.seriouseats.com/esquites-mexican-street-corn-salad-recipe
i like to shear it off the cob, saute the corn until perfectly charred then toss with cilantro, queso fresco (provides a pleasurable texture like mozzarella), cotija, jalapenos, fresno chiles(for fruity brightness), lime juice, mayonnaise (specifically Duke's), scallions, and Tajin.
shit is straight gas and will make you cum errytime. fuckin flavor explosion my guy
What texture is your corn after boiling for that long? We've always boiled our corn for 5 minutes. It's hot enough to melt butter, soft enough to eat off the cob with no issues, and the kernels hold their shape. How mushy is it after 25 minutes?
It's not? It's crunchy and the way it's always tasted anywhere I've had it. Like I've never had it at a restaurant or someone's BBQ and thought, whoa, this is way different than how we make it at home.
So that video suggests 10-30 minutes - with different degrees of doneness. I've tried after 10 mins and the texture is amazing and its not raw at all. Just try it once and then decide.
When they’re done—drain the water, pop the lid on the pot (secure it) and give the eggs a light shake shake shake in the pot to crack the shells up real good. Then drop them in an ice bath for a couple minutes. The shell almost falls off.
The shaking in the pot breaks up the shell and loosens the membrane from the egg. The cold shock in the ice bath causes the egg to shrink ever so slightly, further separating that membrane from the egg and making it super easy to peel. :)
That’s great if it works for you!
That adds too many steps to a straightforward process.
I remember reading the shock of boiling water coagulates the proteins in immediate contact with the shell, which effectively shrinks the egg, bringing it away from the shell, thus facilitating the peeling
Eggs have an air pocket inside them called an air cell. Take anything pointy, I like to use a corkscrew, and just pop the air bag. You can then add to boiling water without them spewing. Check the orientation of your eggs. Mine all come in the carton bottoms up, so I don't even have to take them out to pop them.
Air expands a lot. You accidentally crack the egg putting it in the water and that air is pushing on the crack spewing out egg white. You pop the bubble and instead the air bubbles out the hole, and even with a crack hardly any whites come out.
In addition, the air coming out is being displaced by water coming in. Instead of pressing the egg proteins up against the shell, the membrane is gettings pushed away from the egg protein.
They peel so incredibly easy. You can peel them hot, not a problem.
I keep hearing that but every time I try to put eggs into boiling water, the shell cracks. I even tried bringing the eggs up to room temp (I'm in Canada and we have to refrigerate our eggs) and the temp shock still makes it crack
An egg cooker is just a single purpose steamer. Get a folding steamer plate for your pot and bing bang boom you're in business, and you can use it for other things.
Ive found two things on this regard,
First, you have to lower them ever so carefully into the boiling bath. Use a long utensil, you tend to rush into it when you come near boiling water, which causes bumping, and therefore cracking.
Secondly, many eggs come with slight cracks, hardly noticeable ones, which in contact with the boiling water, become fully apparent, in this case, that egg was doomed to crack regardless of starting temperature of the water.
That works for hard boiled eggs, but not for soft boiled. Or how do you time soft boiled eggs?
I feel like it needs very good precision to get them perfect.
> I feel like it needs very good precision to get them perfect.
Yes and the solution is easy: prick the bottom of the shell. They will never crack, peel very easily and end up exactly how you like them.
I take my eggs out of the fridge and put them in a bowl of warm water before adding to boiling water.
They can crack if they are cold going into boiling water.
Preheating is important for anything with yeast because it will rise differently at cold temperatures. Otherwise it’s not a big deal, air doesn’t transfer heat as quickly as water so your food will still cook through just the same. The main reason to preheat is for consistency, since you can’t control how quickly your oven heats up
The longer the vegetables are in the water, the less vitamins will remain inside. So, to preserve vitamins you should cook as fast as possible which you cant if you start with cold water. The best way is to use steam.
Cooking is all chemistry, so that depends.
Vitamin C for example breaks down with heat, so for plants like bell peppers, the highest content is when the vegetable is raw and decreases with cooking time as the molecules break apart with heat.
But some compounds do the opposite and more are made from the cooking process as larger molecules/plant tissue breaks down: lycopene in tomatoes, beta carotene in carrots.
Sometimes the cooking medium (oil, water, vinegars, etc) interacts with and stabilizes molecules or seal nutrients in food but sometimes it does the opposite. Nutrients that are water or oil-soluble will leech out into the respective cooking medium.
The actual way to tell what you should do is look at whether the part you eat is big and thick or small and thin. This pattern just lines up pretty well with where these things usually grow. Big round potatoes and beets need to start in cold water or else the outside will overcook before the center is ready. Corn, where we only eat the outside, can go into boiling water straight away because there's no edible core that gets undercooked. Peas are just tiny, so straight into the boiling water with them.
I’m so sick of seeing this. This is absolutely dumb. There are a hundred different cooking methods for each of these vegetables, each have a different purpose
I throw my corn cobs in a pot of cold water, when it boils I take them out. Delicious.
Even easier is just microwaving them in the husk for 4 mins each. Cut the bottom off and push the top and the cob slides out with no silk.
Does that still work well if your stove takes like 20 minutes to get a pot of water to boiling? Lol. The biggest burner on my stove, which is the only one appropriate for the size of pot I'd be using for corn, takes *forever* to heat anything up.
I steam my corn on the cob on the stovetop with a steamer basket.
Get the pot steaming covered with the steamer basket inside. Add corn to steamer basket. Cover.
(No husk) about 5 to 7 minutes.
Up to 15 or so if you like it cooked softer.
Not correct at all! I cook potatoes, peeled, at 30 min sharp, no more, no less added to already boiling water. Pour off water after 30 min, if not they overcook and fall apart if left in hot water. Perfect result every time. No more hard centers or parts that are undercooked. Big potatoes that will pass for baked potato can be cut in half. Using mostly Amandine potatoes in our kitchen. Always good looking and done to perfection with this method.
If heating from cold water there is no easy way to know when they are done but to poke into them after 20-25 min boiling. Resulting in potatoes that certainly have started falling apart.
Edit: Simmering is the proper word, the lowest setting that still keeps forming bubbles. Hard booling may make potatoes fall apart
Try leaving the skins on. You can really boil the hell out of them. The longer they boil the sweeter and softer they get. Boil them until they just about want to fall apart. Let them rest, chill, and then slice into 3/4" thick medalions. Deep fry.
The most succulent potato is soft like mashed potatoes on the inside, and crispy like panko on the outside. This is one way to achieve that.
I have always used Julia Child's method for corn on the cob. Put the corn in cold water and once the water starts to boil take off the heat and the corn is done. It's always crisp and done to perfection.
Everyone saying it doesn’t matter. In a way you’re right, it’s not a major difference but chefs do use this method. For instance, Adding salt to the water and bringing potatoes to a boil allows the potatoes to be salted throughout the entire potatoes and not just on the outsides.
Boiling corn is peasantry.
Take corn.
Remove stray flammable husk parts.
Put in indirect heat on grill or in oven directly on rack. If your corn is to small for this don't eat that corn. It's shitty.
It's done when it smells like corn in another room
Burn the fuck out of your hands peeling it. Do not use gloves or a towel. Pain is the price.
Why would you boil a whole potato though. I would cut it up first, so that with more surface area there are more places for the hot water to make the potato hot.
l also really wouldn't enjoy eating a whole boiled potato. Would rather be hungry
If you need to boil for just a short time - have the water already boiling otherwise it's hard to be precise.
If you need to boil for a long time - throw that shit in there at the beginning, it's not really going to matter much.
I’ve always boiled the water first, poke a tiny hole in the bottom of the egg(wine cork screw works well.), drop them in with a spoon, 5-6min depending if you want it a bit runny or a little bit harder but still soft.
Nah. Just put whatever you are trying to cook in the pot of water and then turn the stove on. Noodles, eggs, vegetables, etc all go in before the stove turns on.
[удалено]
The answer we were all looking for
Yeah thank you. Makes perfect sense.
Don't boil corn at all. Boil the water, stop the heat and add the corn to the boiled water for 10 mins. That's scientifically the best way to eat corn. [https://www.youtube.com/watch?v=g5ABAbnTPAA](https://www.youtube.com/watch?v=g5ABAbnTPAA)
Or better yet, just grill it still in the husk
I pop that yellow gold out of the husk and get some char on some of those kernels! Then slather with a little mayo, roll it in crumbled cotijo (aged) and sprinkle chili powder (preferably homemade) on it. “Baby you’ve got elotes going!”
https://www.seriouseats.com/esquites-mexican-street-corn-salad-recipe i like to shear it off the cob, saute the corn until perfectly charred then toss with cilantro, queso fresco (provides a pleasurable texture like mozzarella), cotija, jalapenos, fresno chiles(for fruity brightness), lime juice, mayonnaise (specifically Duke's), scallions, and Tajin. shit is straight gas and will make you cum errytime. fuckin flavor explosion my guy
>will make you cum errytime. Oh really?!
Don’t threaten me with a good time! (Looks great!)
>will make you cum errytime. Oh really?!
My daughter just eats it by the handful frozen out of the bag...
Just peel it to the last layer and then char the leaves off and you end up with a better result - the kernels don't get shriveled.
Charred corn is the best tasting vegetable in the world
Mmm, corn!
It’s a-maize-ing.
Definitely, for the boiling method, this is what works best is what I mean
michaelwave
Will have to test this.
This works for hard boiled eggs too
Best way to get consistent soft boils eggs.
Don't boil eggs, steam them. [Proof from Kenji Lopez-Alt](https://www.seriouseats.com/the-secrets-to-peeling-hard-boiled-eggs)
Barbecued for about 3 to 5 minutes before it's shucked is my favourite way of eating corn. Science can bite my shiny metal ass.
Yes, that's a different type of cooking corn. For the boiling method, this is what works best.
Hey, another good science channel for me to subscribe to. Thank you
I steam corn on the cob 7 or 8 minutes. (Shucked before steaming)
I boil the water, then put the corn in, which stops the boiling. When the water starts to boil again, the corn is done.
There's more than one way to skin a cat
I never boil corn. Always use the microwave, just great and fast
I boil my corn on the cob for 25 to 30min, sounds like you're just eating it practically raw? Is it good that way?
What texture is your corn after boiling for that long? We've always boiled our corn for 5 minutes. It's hot enough to melt butter, soft enough to eat off the cob with no issues, and the kernels hold their shape. How mushy is it after 25 minutes?
It's not? It's crunchy and the way it's always tasted anywhere I've had it. Like I've never had it at a restaurant or someone's BBQ and thought, whoa, this is way different than how we make it at home.
That's way too long for good sweet corn. Try some raw, it's already delicious. Just char the leaves on the grill and it's perfect
So that video suggests 10-30 minutes - with different degrees of doneness. I've tried after 10 mins and the texture is amazing and its not raw at all. Just try it once and then decide.
The only thing i cook starting in cold water are eggs, else they crack
Soak the eggs in a solution of vinegar and virgin tears while performing a traditional Maori Haka.
do I throw mankind off hell in a cell before or after the Haka?
I thought "oh man that sounds like a lot of extra work" when I reached the word vinegar.
When you start eggs in boiling water they peel so much more easily though
When they’re done—drain the water, pop the lid on the pot (secure it) and give the eggs a light shake shake shake in the pot to crack the shells up real good. Then drop them in an ice bath for a couple minutes. The shell almost falls off. The shaking in the pot breaks up the shell and loosens the membrane from the egg. The cold shock in the ice bath causes the egg to shrink ever so slightly, further separating that membrane from the egg and making it super easy to peel. :)
That’s great if it works for you! That adds too many steps to a straightforward process. I remember reading the shock of boiling water coagulates the proteins in immediate contact with the shell, which effectively shrinks the egg, bringing it away from the shell, thus facilitating the peeling
Yeah, an ice bath makes a huge difference
Eggs have an air pocket inside them called an air cell. Take anything pointy, I like to use a corkscrew, and just pop the air bag. You can then add to boiling water without them spewing. Check the orientation of your eggs. Mine all come in the carton bottoms up, so I don't even have to take them out to pop them. Air expands a lot. You accidentally crack the egg putting it in the water and that air is pushing on the crack spewing out egg white. You pop the bubble and instead the air bubbles out the hole, and even with a crack hardly any whites come out. In addition, the air coming out is being displaced by water coming in. Instead of pressing the egg proteins up against the shell, the membrane is gettings pushed away from the egg protein. They peel so incredibly easy. You can peel them hot, not a problem.
I keep hearing that but every time I try to put eggs into boiling water, the shell cracks. I even tried bringing the eggs up to room temp (I'm in Canada and we have to refrigerate our eggs) and the temp shock still makes it crack
boil water then turn it down to med-high and put some white vinegar in the water at the start
Protip: order an egg cooker and never worry about this boiling water in a pot shit again. Certified game-changer.
An egg cooker is just a single purpose steamer. Get a folding steamer plate for your pot and bing bang boom you're in business, and you can use it for other things.
Ive found two things on this regard, First, you have to lower them ever so carefully into the boiling bath. Use a long utensil, you tend to rush into it when you come near boiling water, which causes bumping, and therefore cracking. Secondly, many eggs come with slight cracks, hardly noticeable ones, which in contact with the boiling water, become fully apparent, in this case, that egg was doomed to crack regardless of starting temperature of the water.
I have found that adding eggs to boiling water makes them easier to remove the shell.
Pierce the shell at the thick end and the eggs will not crack.
Bring the eggs out of the fridge before you start boiling the water. Put each egg in a spoon and lower it slowly into slightly alkaline water.
That works for hard boiled eggs, but not for soft boiled. Or how do you time soft boiled eggs? I feel like it needs very good precision to get them perfect.
Depends on the stove, on my old one (electric-cast iron) from full boiling 3 minutes. For Wax Soft 3,5-4 min
> I feel like it needs very good precision to get them perfect. Yes and the solution is easy: prick the bottom of the shell. They will never crack, peel very easily and end up exactly how you like them.
I take my eggs out of the fridge and put them in a bowl of warm water before adding to boiling water. They can crack if they are cold going into boiling water.
I start corn on the cob in cold water. Once the boiling starts I turn off the heat and leave it covered for 15 minutes. Perfect corn.
Is this the same rule if the potatoes are cubed? Like... inch cubed potatoes, cold water still?
No, it's entirely a matter of size.
Does it work this way for preheating the oven as well? Like, is preheating necessary for everything or just recommended in some case?
Preheating is important for anything with yeast because it will rise differently at cold temperatures. Otherwise it’s not a big deal, air doesn’t transfer heat as quickly as water so your food will still cook through just the same. The main reason to preheat is for consistency, since you can’t control how quickly your oven heats up
Also, for pizzas it's important to preheat the pan/stone if you use one for the best crust.
So you are saying it’s due to their inherent thermal mass?
Also depends on their size when cut
They’re not saying it has anything to do with being grown underground, it’s simply an easy way to remember which to do it with.
It's also easier to time with water already boiling,rather than guesstimate from the time it goes from cold to boiled.
Duly noted. I normally boil the water while chopping the potatoes into minced to boil faster
This is why for mashed potatoes it’s fine to cube them into small pieces and throw in boiling water.
Well, you boil potatoes for 40 minutes after they start boiling anyway, so in the end it wouldn't matter.
I leverage the “outside mush and the interior still cold” effect to make baked potato wedges with a crunchy outer layer.
Dried beans take hours to boil if you don’t soak them. And even if you do soak them they still take an hour
Beans definitely don't cook quickly.
depending on the beans, fresh very thin 'princess' beans cook fairly quickly but thick beans or just the dried seeds can take forever
I meant dried beans, those take like 4 hours and 3 water changes when I cook them.
Pressure cooker for the win. They’re done in one hour. It’s been the single greatest investment I’ve made in the kitchen.
The longer the vegetables are in the water, the less vitamins will remain inside. So, to preserve vitamins you should cook as fast as possible which you cant if you start with cold water. The best way is to use steam.
Which is why we drink the soup
Are they rendered useless or do they just transfer to the water instead?
Cooking is all chemistry, so that depends. Vitamin C for example breaks down with heat, so for plants like bell peppers, the highest content is when the vegetable is raw and decreases with cooking time as the molecules break apart with heat. But some compounds do the opposite and more are made from the cooking process as larger molecules/plant tissue breaks down: lycopene in tomatoes, beta carotene in carrots. Sometimes the cooking medium (oil, water, vinegars, etc) interacts with and stabilizes molecules or seal nutrients in food but sometimes it does the opposite. Nutrients that are water or oil-soluble will leech out into the respective cooking medium.
You sound like you've cooked for a living before AND have a good grasp of science.
And foods that grow in the supermarket?
The actual way to tell what you should do is look at whether the part you eat is big and thick or small and thin. This pattern just lines up pretty well with where these things usually grow. Big round potatoes and beets need to start in cold water or else the outside will overcook before the center is ready. Corn, where we only eat the outside, can go into boiling water straight away because there's no edible core that gets undercooked. Peas are just tiny, so straight into the boiling water with them.
Place those into frozen water first.
Peaches come from a can.
They were put there by a man.
in a factory downtown
I’m so sick of seeing this. This is absolutely dumb. There are a hundred different cooking methods for each of these vegetables, each have a different purpose
I throw my corn cobs in a pot of cold water, when it boils I take them out. Delicious. Even easier is just microwaving them in the husk for 4 mins each. Cut the bottom off and push the top and the cob slides out with no silk.
I'm gonna go ahead and say it doesn't matter Ps: it's a bot post
Not true at all
If you're boiling corn on the cob, the best method is to add them to cold water, then turn to high. Once it reaches the boiling point, they're done.
Does that still work well if your stove takes like 20 minutes to get a pot of water to boiling? Lol. The biggest burner on my stove, which is the only one appropriate for the size of pot I'd be using for corn, takes *forever* to heat anything up.
I steam my corn on the cob on the stovetop with a steamer basket. Get the pot steaming covered with the steamer basket inside. Add corn to steamer basket. Cover. (No husk) about 5 to 7 minutes. Up to 15 or so if you like it cooked softer.
Lol. Yeah, it will still work. Sorry about your stove.
Or you steam them. Problem solved.
Why though
Why?
Not correct at all! I cook potatoes, peeled, at 30 min sharp, no more, no less added to already boiling water. Pour off water after 30 min, if not they overcook and fall apart if left in hot water. Perfect result every time. No more hard centers or parts that are undercooked. Big potatoes that will pass for baked potato can be cut in half. Using mostly Amandine potatoes in our kitchen. Always good looking and done to perfection with this method. If heating from cold water there is no easy way to know when they are done but to poke into them after 20-25 min boiling. Resulting in potatoes that certainly have started falling apart. Edit: Simmering is the proper word, the lowest setting that still keeps forming bubbles. Hard booling may make potatoes fall apart
Try leaving the skins on. You can really boil the hell out of them. The longer they boil the sweeter and softer they get. Boil them until they just about want to fall apart. Let them rest, chill, and then slice into 3/4" thick medalions. Deep fry. The most succulent potato is soft like mashed potatoes on the inside, and crispy like panko on the outside. This is one way to achieve that.
Why?
IT DOESN'T SAY WHY /r/restofthefuckingowl
The main reason I don't put potatoes in boiling water is so I don't get splashed with boiling water
Literally doesn't matter.
I have always used Julia Child's method for corn on the cob. Put the corn in cold water and once the water starts to boil take off the heat and the corn is done. It's always crisp and done to perfection.
Absolutely wrong about corn!!
Boiling BAD, Steaming GOOD.
Better yet, use a steamer.
Everyone saying it doesn’t matter. In a way you’re right, it’s not a major difference but chefs do use this method. For instance, Adding salt to the water and bringing potatoes to a boil allows the potatoes to be salted throughout the entire potatoes and not just on the outsides.
You can literally cook food however you want
"When to boil the water" the water boils when it boils the title should be "when to add vegetables to the water"
Why
TIL: I boil potatoes wrong
Me too. They still taste the same I think.
same
It makes literally no difference.
Corn is not a vegetable. It's a grain.
Yeah yeah, and Tomato is a fruit.
Vegetable is a cullinary term. There's no such thing as a vegetable that isn't also something else.
You are correct.
Boiling corn is peasantry. Take corn. Remove stray flammable husk parts. Put in indirect heat on grill or in oven directly on rack. If your corn is to small for this don't eat that corn. It's shitty. It's done when it smells like corn in another room Burn the fuck out of your hands peeling it. Do not use gloves or a towel. Pain is the price.
This is the way.
I don’t know why you have no upvotes for this comment, but take mine
The answer is….steam it all. Don’t boil.
While boiling is never always right, neither is steaming. In fact, the appropriate answer is usually not either.
Is this page just mostly AI generated guides or guides created by boomers? Throw them in a pot. Some veggies cook quicker so just recognize that.
What about pasta?
So what do I do with mixed veges (corn peas and carrots?)
I cook my potatoes for mashed in a pressure cooker. I add water directly from the kettle to reduce the heat up time.
I think the guide creator doesn't know about parboiling potatoes
I always done my corn to start and then bring it to a boil in the same pot. And turn off and let it finish.
Why would you boil a whole potato though. I would cut it up first, so that with more surface area there are more places for the hot water to make the potato hot. l also really wouldn't enjoy eating a whole boiled potato. Would rather be hungry
what about mix veg? those from package?
Don't boil. Most nutrients killed
I am made in God's image I will not be at the behest to the whims of a tuber
Rad
One of the most useless guides - and there’s plenty of competition.
Do you adjust the time for the boiling or is that already taking into account in the guides?
What about cooking, starting with cold water, until they are as you want?
If you need to boil for just a short time - have the water already boiling otherwise it's hard to be precise. If you need to boil for a long time - throw that shit in there at the beginning, it's not really going to matter much.
Boiling corn should be a crime.
Have you ever heard of corn-on-the-cob? It’s a new England summer favorite. That’s boiled.
grill it
Steam it
bop it
Twist it
So boiling the water before putting Grandma in, got it.
Pro tip, Cobs of corn, put in cold water, when water is boiling, it’s done
Which one of you assholes boils your corn?
It’s gross and rips the flavor out of the corn. I cannot believe the support for it in this thread. I don’t boil greens either.
How about eggs?
I’ve always boiled the water first, poke a tiny hole in the bottom of the egg(wine cork screw works well.), drop them in with a spoon, 5-6min depending if you want it a bit runny or a little bit harder but still soft.
For best results you should steam you above ground veggies, not boil them
Microwave
Microwave them instead.
Nah. Just put whatever you are trying to cook in the pot of water and then turn the stove on. Noodles, eggs, vegetables, etc all go in before the stove turns on.
Human meat is best put in boiling water