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The article focuses on the use of crawfish as food in Louisiana. Refugees in the state boiled crawfish and added salt. They did not know that crawfish would one day become a popular dish in Louisiana. Crawfish tails began to be imported from China to satisfy the demands of the residents of the state.

The article offers tips on how to remove scum at the surface of a pan while boiling beans. A layer of scum bubbles appears at the surface once beans start to boil. While the layer of bubbles is mostly soluble protein, it may also include impurities and bits of skin from the beans. Skimming the top of the mixture is a perfect way to have a clearer broth.

The article discusses some ways of cooking chicken. Buy a roasting chicken if you want it boiled or poached. Do not go for a jumbo-sized bird if you are planning a roasted chicken. Judy Rodgers, who created the legendary Zuni roast chicken, applies a unique method for roasting chicken in which the skin never sticks to the pan.

Evaluates the Back to Basics Egg & Muffin Toaster manufactured by Back to Basics Products. Information on the special boiling compartment of the toaster; Cost of the toaster.

Provides tips on preparing several foods. Use of a gallon of water in pasta; Significance of a steamer in boiling eggs; Addition of lemon or lime juice in guacamole.

The article presents author's experience of testing different stoves while on camping. Over a long weekend in March, the author cooked meals on all the stoves. Next he tested boil times. At 40 degrees with a light wind, all four boiled 2 cups of water in under 4 minutes. The Jetboil averaged 3 minutes. The PocketRocket and Omnifuel were close behind at 3:15 and 3:17, respectively. The Crux averaged 3:45.

The article presents a hottest new canister-style stove the Jetboil personal cooking systems. The hottest new canister-style stove on the market today, the Jetboil ingeniously integrates a wind-protected matchless burner, a heat exchanger, and a 1-liter insulated cooking cup that doubles as a mug, all in one fuel-saving, 12-ounce package. Radical innovation. With this unique system, there's no need to buy or carry separate pots. The exchanger harnesses 80 percent of the flame's heat for lightning-fast boil times and off-the-charts efficiency. And for easy packing, the burner and canister fit inside the cooking cup.

The article focuses on a camp stove. True to its name, MSR POCKETROCKET is a 3-ounce stove that folds down and packs into a pocket-friendly plastic case. And one doesn't have to lighten one's wallet much to make room for it. One gets an ultralight stove with very fast boil times and good flame control for a price that's easy to swallow. The tight, blowtorchlike flame can scorch your pasta if one is not careful. The stove is also a tad tipsy.

Lists ways to avoid heated, nonbubbling water, when removed from the microwave, to spray upward when jiggled or touched with a spoon or when sugar is added. Importance of setting timer to one minute and checking it again; Thing to do to prevent superheating; Reminder when removing the cup of water from the microwave.

Looks at the process involved in making maple syrup. Ratio of maple sap needed to make maple syrup, which is forty gallons of sap to one gallon of syrup; Tapping of trees by Haskell Yancey Jr. on his farm in Lewis Country, NY; Concern raised when the sap in holding reserves gets low, because if the expensive boiling pans go dry, they can be ruined; Production of "grade A light amber" syrup in the early season, and a deeper colored syrup later in the season due to changes in the sugar content of the sap.

Provides information on how to prepare the skull of a hunted animal for wall decoration. Equipment to use in boiling the skull; Use of soda ash in the preparation; Comparison between the skulls of hogs and deer.

Presents news briefs as of February 28, 2005. Research that claims that lobsters probably do not feel pain when boiled alive; How a German zoo has abandoned plans to break up three pairs of bonding male penguins with imported female birds; Canadian provinces who want government aid; Success that late musician Ray Charles had in winning eight Grammy awards for his music.

Provides tips on how to make a Quince wine. Addition of juice of lemon and enough water to cover in a large nonreactive bowl; Need to strain through mesh sieve; Importance of bringing liquid to boil.

This article presents information about the advantages of bagels. Store-bought loaf bread, whether whole wheat, dark rye, or pumpernickel, doesn't travel well or last long in the bush. Bagels, which are made of dough that's been both boiled and baked and which typically contain no preservatives, have a much longer shelf life. Ready-made bagels don't take much time to prepare. One should try them on one's next journey.

Focuses on boiled mutton. View that mutton, boiled for three hours and service with caper sauce, is a neglected masterpiece of English eating; Author's efforts locating a mutton leg; Details of the cooking process; Experience eating the mutton meal.

Offers a look at artichokes as food. Claim that artichokes are best when boiled and eaten with hot cream; Reference to a way of cooking stuffed artichokes; Discussion of Italian recipes for cooking artichokes; Recipes offered in the books "Summer Cooking," by Elizabeth David and "Vegetable Book," by Jane Grigson.

The article presents tips to boil an egg by Guenter Seeger, the chef/owner of the restaurants, Seeger's. Seeger gets eggs from Flatrock Farm in the Georgia mountain. For a soft-boiled egg, do three minutes in a rolling boil. For hardboiled, 10 minutes. Immediately remove them. The technical part - this is actually a real good thing when one cooks a hard-boiled egg - is that after it's cooked, put it in ice water. Drain the hot water and then add cold water. This shocks the egg to prevent it from cooking further.

Presents issues and topics related to cooking. Tips on cooking hard-boiled eggs; Information on the green herb chervil; Function of a mezzaluna in chopping herbs.

Offers a tip on how to blanch vegetables.

Presents tips on boiling potatoes. Recommendation that potatoes be cooked gently in water slightly below the temperature of an active boil; Prevention of water absorption by potatoes; Recipe for Slow-Cooked Potatoes.

Offers tips for blanching vegetables. Preparation of vegetables; Boiling and shocking processes; Pat drying.

Presents tips on boiling gamebird legs in a crockpot. INSETS: Tools you'll need;The Grable crockpot;To separate legs.

The article discusses three basic steps for canning food like asparagus, strawberry, and rhubarb. It says that jars should be examined for any damaged and then wash them in hot, soapy water and rinse well. It mentions that prepared food must be placed in clean and dry jars with correct level of filling to allow for expansion. It adds that filled jars should be put on the pot for a steady boil under the time specified by the recipe before storing in a cool and dark place.

Offers suggestions for preparing and cooking celeriac. Starchy texture; Mellower flavor of celeriac than celery stalks; Slicing the roots into a solution of water and vinegar or lemon juice; Braising of cubed or sliced celeriac in stock; Boiling of celeriac; Increase in shelf-life of the roots in refrigerator or in moist sand in a root cellar.

Provides an informal guide to boiling crawfish. Determination of the amount of crawfish to boil; Preparations prior to boiling; Cooking paraphernalia.

Presents an anecdote about an alternative way employed by the author to boil water using a paper bag and a single-burner gasoline stove during a picnic.

The article discusses the deciding factors while choosing a cooking range. John Harvey, development chef at Valera, believes induction is the way forward but suggests it needs to be made more appealing to chefs. High-end range manufacturer Charvet has developed an induction unit that performs in the same way as a gas solid-top, with boiling and simmer sections, but at a fraction of the energy cost.

Presents a control algorithm for commercial appliances that automatically alters cooking time to provide consistent results regardless of the food quantity. Problems in the consistency of cooked food products; Two ways to cook food commercially; Boiling point of water (BPOW) as key to cooking dynamics; What the BPOW represents.

The article suggests various wines one may drink along with eating the Boiled Beef and Dumplings dish including Cru Beaujolais, Loire Cabernet Franc, and Saint-Nicolas de Borgueil.

The article focuses on the contamination of Anglian Water's Pitsford Drinking Water Plant in England after a rabbit got into the wash water tank in June 2008. The company issued a notice to boil drinking water for households served by the plant. To ensure uniform disinfection lamps can be changed while the system is online, the ultraviolet (UV) sleeves are automatically wiped.

The article discusses the characteristics of boiling water which it claims as the simplest step in cooking techniques. It explains the behavior of water during the process of boiling and the qualities of air pressure which determines the boiling point of water. The natural event that took place on the water molecules during the boiling process and the process of evaporation are also illustrated.

The article reports on the significance of classic cookery techniques such as beef bourguignonne to save money in the U.S. It states that braising is said to be the best technique for producing comfort food because it lets the chef take tough cuts of meat and make it tender. Stewing is done with a combination of cooking methods such as dry heat for searing and color, and moist heat to make the product tender. It also lets liquid from the stew to exchange with the liquid inside the meat.

The article presents the process of making balsamic vinegar, Aceto Balsamico Tradizionale. Local grapes, such as Trebbiano or Lambrusco are crushed and juiced and are boiled over an open fire in copper cauldrons until reduced by as much as 50%. The must is inoculated with vinegar mother, a gummy mixture of various bacteria and fungi which ferments the sugars into acetic acid. The developing vinegar is aged in a succession of different barrels, coopered from oak, chestnut and ash. After 10 years of aging, 100 liters of must yields less than six liters of vinegar.

The article offers information on boiling an egg. A survey in Great Britain found that British teenagers and young adults aged 18 and 24 do not know that it takes three minutes to soft-boil an egg. To get a soft boiled yolk and set egg white, large eggs should be put in cold water, brought to boil and left for three minutes.

The article reports that square saucepans boil faster than round ones according to a study conducted by the laboratory team of the Gas Council in Fulham, England. The square pan only takes 30 minutes to boil while the round pan takes 54 minutes. It cites the significance of the research on the catering industry.