Don’t believe the myth: cold water does not boil faster than hot water. [3] X Research source It’s the safe option, but it will take a bit longer.
You might notice a bunch of bubbles rise up as soon as you put the salt in. It’s a fun effect, but it doesn’t change the temperature. [6] X Research source Add salt when boiling eggs. If the shell cracks, the salt will help the egg white solidify, plugging the hole. [7] X Research source
Quiver: Tiny bubbles appear at the base of the pot, but do not rise. The surface quivers slightly. This happens at about 140–170ºF (60–75ºC), a temperature good for poaching eggs, fruit, or fish. Sub-simmer: A couple little streams of bubbles are rising, but most of the water is still. The water is around 170–195ºF (75–90ºC), and can be used for stew or braising meat. Simmer: Small to medium bubbles break the surface often, all across the pot. At 195–212ºF (90–100ºC), this is a good time to steaming veggies or melting chocolate, depending how healthy you’re feeling. Full, rolling boil: Steam and constant movement that doesn’t stop when you stir the water. This is the hottest your water is going to get: 212ºF (100ºC). Cook pasta at this temperature.
Unless a recipe specifically tells you to, don’t add the food before the water is hot. That makes it hard to estimate the cooking time, and can have unexpected effects. For example, meat ends up tougher and less flavorful if exposed to cold water at any time during cooking.
Check on the pot occasionally for the first few minutes, to make sure the water is stable at the stage you want it. When you’re making soup or another long-simmering dish, leave the lid slightly ajar. Closing the lid completely will raise the temperature too high for these recipes.
If the water is cloudy, filter the water first to remove dirt.
Water boils at a lower temperature at high elevations. This slightly cooler water takes longer to kill organisms.
The water will taste “flat” compared to normal water, because some of the air inside it escaped. To improve the taste, pour the water back and forth between two clean containers. [15] X Research source The water will trap more air as it falls.
For increased safety, use a container that has a scratch or chip (in scientific terms, a nucleation site) on the interior surface. This will help the water bubble, reducing the risk of an (already unlikely) “superheated” explosion. [18] X Research source
Avoid using a plastic object, which may be too smooth to allow bubbles to form on it.
If the water is still cool after the first couple minutes, increase the length of each session to 1. 5 or 2 minutes. The total amount of time depends on your microwave’s power and the amount of water you’re boiling. Don’t expect a “rolling boil” in a microwave. The water will still reach boiling temperatures, but it will be less obvious.
You don’t need to worry about this effect unless you’re at 2,000 ft (610m) or higher.
If the recipe would take less than 20 minutes to boil at sea level, add 1 minute of cooking time for each 1,000 ft (305m) above sea level. If the recipe would take more than 20 minutes to boil at sea level, add 2 minutes for each 1,000 ft (305m) above sea level.
