"Rusty" schrieb :
> 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.

LOL ! Thank you for that one.
Well done !

Cheers,

Michael Kuettner