Food Science Sunday

Today's food science tip is pretty simple.  Water evaporates.  Any time you are making something in which you measure water, wait until it boils and then take your next cooking step, it's important you don't let the water boil long.  Here are two examples that come up all the time in my kitchen:  When I make rice I measure the water, let it boil and then add the rice.  If I step away from the kitchen and come back to a pot with steam pouring out of it, I know I have lost too much water and usually start over.  I measured the water one time just to see how much water I had lost and I was over 1/2 cup short for my rice.  Another time this is important is when I make bread.  I use a recipe that calls for adding boiling water at one step.  If I have let the water boil too long, I know my bread will be lacking some of the needed moisture.  Always keep a lid on a pot of water if it's measured for a recipe (less water will evaporate), stay close to the kitchen and if you know you will need some time before the water boils, start it on medium instead of high.  If you like to steam vegetables over a pan of boiling water and are like me and often forget to check things, try putting a ring that goes on a canning bottle or lightweight lid with a lip in the bottom pan of water.  When the water boils out, the ring will start to rattle, letting you know to add water ASAP.  I scorched a pan under a steamer full of carrots (for a dinner party, no less) and the result was steamed carrots that tasted like they had been smoked over a campfire.  Not completely inedible, my guest was gracious.
~Here's to Healthy Eating