Can I Start Pasta In Cold Water? | Ask The Food Lab | Serious Eatsseriouseats.com/2013/05/ask-the-food-lab-can-i-start-pasta-in-cold-water.html
"Can you start cooking pasta in cold water? If not, why not?" If you're a long-time reader of The Food Lab, you might remember an article I wrote that addresses this very question a few years back. I feel it's important enough to warrant a recap.
The Food Lab: The Hard Truth About Boiled Eggs | Serious Eatsseriouseats.com/2014/05/the-secrets-to-peeling-hard-boiled-eggs.html
Pressure-cook your eggs for six minutes to get perfectly hard-cooked yolks, and the outer layers of your whites end up tough. At least, tougher than equivalently steamed or simmered eggs.