Very informative! McKitchen really knows his stuff. I enjoy reading the sarcastic reviews of simple recipes like “Fried Eggs” at Epicurious.

Claudia:

While I find such pieces informative, I feel a bit more might have been said about the water itself. It’s a well known fact, amongst steam conniseurs, that ordinary municipal tap waters and well waters often have “off notes” that might impinge on one’s enjoyment of a good “steam”. While most of the better bottled waters are suitable, I find the still mineral waters from the Perigord to be the best to work with. Also, a soupcon of sed de mer will and a spritz of lemon oil will absolutely wake up the sublter flavonids in your eau de choice.

Wait a minute — Is that 190 proof alcohol in that pan?

Someone show this to Sandra Lee! I think she might learn something.

demo - you are my hero

fluff - that comment resembles you

kristina - sandra lee is dead to me

The heat is up far to high in that picture for an All-Clad pan. That water could burn.

I can’t believe I’ve been boiling water in a regular pot for all these years!