salted water for boiling
I came across this “recipe” and comments at www.epicurious.com.
“When salting water for cooking, use 1 tablespoon of salt for every 4 quarts of water.”
Comments:
A cook from Brooklyn, NY
•
You are all so funny I can’t stand it. You know this is the BEST website for recipes, wouldn’t
you rather have too many recipes than not enough?
A cook from Charleston, SC
•
Very salty. Needs something.
A cook from Debary FL
•
There is no prep time given for this recipe. Do you add the salt all at once or dissolve the salt
in a portion of the water, then add the rest slowly. What is the prep time and how long can it be
stored?
A cook from Shoreline
•
They need to remember, not everyone is a gourmet cook. I need better explanation... what
kind of water, fresh, tapped bottled, sparkling? What kind of salt... kosher, sea, iodized or not?
Do we add the salt before or after boiling? This is definitely not a recipe for beginners!
A cook from Arizona
•
Finally, a recipe I would really like to prepare for my mother-in-law! Thanks Epicurious!
A cook from down South
•
This was too difficult for me. I had to ask for help. Wouldn’t try it again.
A cook from Rowayton, CT
•
Too waters.
A cook from Easton, CT
•
Too salty
A cook from Seattle
•
My wife likes kosher salt but it was too coarse for this recipe. Maybe teh nexttime I’ll try sea
salt and sparkling water. (Tap water was too bland)
A cook from NYC
•
Enough already! Is this Epicuriuos or Comedy Central? Believe it or not there are people out
there (an old roommate of mine for one) who honestly “don’t know how to boil water” but are
embarrassed to ask for fear of being ridiculed. There’s nothing wrong with spelling out the
basics. I am a CIA trained cook and find it refreshing to see that this site occasionally includes
helpful hints for those less accomplished. Cheers!
A cook from Chicago
•
I’ve found out that if you leave out the salt you can prepare this up to a month ahead and
freeze. Just reheat and add salt when ready to serve.
back
salted water for boiling
I came across this “recipe” and comments at www.epicurious.com.
“When salting water for cooking, use 1 tablespoon of salt for every 4 quarts of water.”
Comments:
A cook from Brooklyn, NY
•
You are all so funny I can’t stand it. You know this is the BEST website for recipes, wouldn’t
you rather have too many recipes than not enough?
A cook from Charleston, SC
•
Very salty. Needs something.
A cook from Debary FL
•
There is no prep time given for this recipe. Do you add the salt all at once or dissolve the salt
in a portion of the water, then add the rest slowly. What is the prep time and how long can it be
stored?
A cook from Shoreline
•
They need to remember, not everyone is a gourmet cook. I need better explanation... what
kind of water, fresh, tapped bottled, sparkling? What kind of salt... kosher, sea, iodized or not?
Do we add the salt before or after boiling? This is definitely not a recipe for beginners!
A cook from Arizona
•
Finally, a recipe I would really like to prepare for my mother-in-law! Thanks Epicurious!
A cook from down South
•
This was too difficult for me. I had to ask for help. Wouldn’t try it again.
A cook from Rowayton, CT
•
Too waters.
A cook from Easton, CT
•
Too salty
A cook from Seattle
•
My wife likes kosher salt but it was too coarse for this recipe. Maybe teh nexttime I’ll try sea
salt and sparkling water. (Tap water was too bland)
A cook from NYC
•
Enough already! Is this Epicuriuos or Comedy Central? Believe it or not there are people out
there (an old roommate of mine for one) who honestly “don’t know how to boil water” but are
embarrassed to ask for fear of being ridiculed. There’s nothing wrong with spelling out the
basics. I am a CIA trained cook and find it refreshing to see that this site occasionally includes
helpful hints for those less accomplished. Cheers!
A cook from Chicago
•
I’ve found out that if you leave out the salt you can prepare this up to a month ahead and
freeze. Just reheat and add salt when ready to serve.
back
