Boiled Water Recipes

HOW TO BOIL WATER

Steps:

• Open your cupboard or wherever it is you store your cookware.
• Locate a 12-quart stockpot. If you do not have a 12-quart stockpot, you may use whatever size pot you have; in that event, keep in mind that serving size here is 1 cup and there are 4 cups in a quart. Do the math.
• Place your pot in the sink under the tap. If you have never used a sink before, it is the large depression in your counter top. (If you live with someone else, they may have filled it with dirty dishes; in this case, wash them or simply remove them from the sink and place them in the oven - someone else will eventually discover them there and wash them.).
• Turn the cold-water knob to the "on" position. Some people (like my dad) prefer to let the water run a little bit. This is optional but encouraged - if it's a hot day or someone has previously used the "hot" water knob, the warmer water will eventually be replaced by truly cold water.
• Fill stockpot to within a couple inches of the rim.
• Lift stockpot from sink and transfer to stove. (Although appearances may vary, the stove is the thing with 4 or more circular metal bands on top of it; alternately, it may be a completely flat black glass surface. If you are unsure, ask your family, roommate, or neighbor for guidance.).
• Find knob on stove that corresponds to the "burner" you have placed your pot on. In addition to words like "Right Front" or "Left Rear," there are usually little pictures near the knobs to indicate position.
• Turn knob to "High" and wait until water boils. Depending on strength of your stove and amount of water, the boiling time may vary. Note: DO NOT WATCH THE POT; it will never boil in the event that you do.
• Boiled water may be used for any number of applications. Serve hot but do not drink.
• Alternate methods:.
• Depending on water application, you may want to salt the water. Do this after the water has come to a boil.
• Placing a lid on the pot will help it boil faster, with the additional benefit of blocking water from your line of sight, which, as stated above, inhibits the boiling process.

OLD BAY® SEAFOOD BOIL

Steps:

• Fill a very large stockpot fitted with a basket insert with about 8 quarts of water, or about halfway full. Squeeze lemons into the water, tossing the halves in too. Add onions, chiles, thyme, garlic, 1 2/3 cup seafood seasoning, 6 teaspoons kosher salt, and bay leaves; bring to a boil over medium-high heat. Reduce heat and simmer for 10 minutes.
• Stir potatoes into the pot and simmer for 15 to 20 minutes. Next, add the sausage and corn; cook another 5 minutes, making sure everything stays covered with the liquid. Add the clams and boil until they open, about 8 minutes. Toss in the shrimp and shut off the heat. Cover the pot and let the shrimp steep in the flavor for 10 minutes, adding the crab in the last 5 minutes (press them into the liquid).
• Drain and spread the crab, shrimp, sausage, clams, corn, potatoes, and onions out on a newspaper-covered table or on 3 large serving trays. Sprinkle with a dusting of Old Bay® or provide for individual use.

BOILING WATER PASTRY

Steps:

• Place shortening in a heat-proof bowl. Pour in boiling water and whip mixture until creamy.
• Mix together salt and flour in a separate bowl. Add flour mixture to shortening mixture. Stir until pastry stops sticking to sides of bowl. Refrigerate pastry before rolling out.