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Preventing boilovers
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Posted by bean_counter_z4 (My Page) on Tue, Nov 21, 06 at 11:48
| I'm not a very attentive cook. I get involved in other things while boiling potatoes or pasta and the next thing I know I have a boil over. I even tried one of those gadgets that is supposed to prevent boilover. It broke the second time I used it.
Is there a gadget, a pan, a microwave gismo that won't boil over and won't break? I don't want to keep checking and adjusting the flame under my pans. |
Follow-Up Postings:
RE: Preventing boilovers
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| I can't say firsthand, as when I'm cooking that's all I do. But those mesh covers that look like tennis rackets with very fine stringing are said to prevent---or at least minimize---boilovers. If you must leave the stove, then don't cover the pots. That won't totally eliminate boil-overs, but it will keep them to a bare minimum. So, too, will using a larger pot, so there's plenty of room for expansion. Ideal would be to have a pot that's no more than half full. |
RE: Preventing boilovers
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| Best advice is to use a larger pot--one that has plenty of extra room. I find that for cooking rice, using an enamelled cast iron pan seems to do a good job--don't whether it's the shape (I have the Lodge apple) or the fact that the lid is so heavy, but I never have boil-overs when I cook my rice in it. |
RE: Preventing boilovers
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| Thanks both of you. You're right of course--I should have realized that. I always reach for the smallest pot simply because it's easier to use and easier to wash. I'll grab the big pan next time. I have a splatter screen. I'll try it too. |
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