Cooks Illustrated Recipe: Boiled Water
by Cooky McKitchener

http://www.iwritefunny.com/2008/03/1...-boiled-water/

http://www.chowhound.com/topics/497665

Like many people, I enjoy the moist aroma and sinus-soothing vapors
from a pot of boiling water. But it is often difficult to get a
roiling boil just the way you remember it as a child. In my quest to
perfect boiled water I began by collecting a dozen different recipes
ranging from family hand-me-downs to restaurant standbys. But none of
these recipes produced a water boil precisely as I remember it. Some
were too slow and too dilute while others were dense and tough. All of
the recipes shared a few typical ingredients, such as water. But
otherwise they had little in common.

In my first effort to produce a reliable boiled water, I began with a
cylindrical steel container, or "pot" as often called for in
traditional recipes. Placing the pot four inches away from the flame,
the water did eventually come to a boil, but it took six hours. This
might have been acceptable in our grandparents' day, but many of us no
longer have so much time to spare. I then moved the pot closer, a mere
two inches from the flame. Indeed, the water boiled in half the time -
a big improvement.

Still, tasters said that the boiled water exhibited a "metallic" tang.
I suspected this off-note might have been imparted by the steel
container or "pot" itself. Next, I removed the pot from the equation,
pouring the water directly into the flame. As I'd hoped, the water
boiled almost instantly, exhibiting just the warm vapor I was looking
for.

Although direct contact with the burner did boil the water quickly,
testers found it difficult to get close to the liquid without having
their faces burned off by the gas flame. Clearly I needed to find
another way.

I then remembered a vessel I'd received as a gift from an ex-mother-in-
law that has been kept in a remote storage locker for many years. I
drove there in my car at a speed of 30MPH. After observing that it was
taking a long time to get there, I increased my speed to 60MPH. This
worked well and I arrived at my destination in half the time.

The vessel is constructed with a layer of ceramic enamel enrobed over
an iron core. It can hold about 8 quarts of liquid and weighs 400
pounds. I strapped the container to a trailer hitch and returned to
the test kitchen.

Because of the vessel's weight, I used a winch to lift it onto the
burner. Once in place, I filled it with water and lit the stove.
Voila! In just about ten minutes, there was a perfectly boiled pot of
water. The steaming vapor had just the level of moisture I'd
remembered, and because of the enamel coating, the boiled water did
not take on any unwanted flavors.

BOILED WATER
1 heavy enamel-coated iron pot with winch
8 quarts of water

Lift pot onto burner and fill with water. Turn burner on high and wait
ten minutes. Serve immediately.