"Dave Plowman (News)" wrote in message
...
In article ,
Tam/WB2TT wrote:
"Dave Plowman (News)" wrote in message
...
In article , Spurious
Response wrote:
If you're there to reduce the heat, why not simply use the boiling
water?

A lot of dishes require a maintained boil point... Like pasta, for
example.

You do pasta in a kettle? Have you some secret way of getting it to
align so it can be poured?

This must be a cultural thing, but I have no idea what in hell you are
talking about.

Join the club. My stupid reply was in response to the stupid comment from
Spurious response.


So things like lids allow continued boiling even after heat
reduction. No lid... no boil... Unless you bring the heat back up.
Which is what the lid id good for.

You've found a source of open kettles then? Is this a US thing? I
don't think they would conform to UK H&S regs. Do you dip the cup into
them to get the boiling water out?

You use a spaghetti strainer. And yes, some things need an open kettle.

Thinks. In the UK a kettle is only used for boiling water. Usually for
making tea or instant coffee. Do you guys call some form of general
cooking utensil a kettle too?

Having bought multiple cooking utensils in the past few years, I don't
recall seeing one in a box that said "kettle". From what I can gather, that
is pretty much an archaic term, and only used in a context such as tea
kettle; however, the latter is just as often called a tea pot. If I look
around in a store, they will have things called sauce pans (nothing to do
with a pan), stock pots, and Dutch ovens (nothing to do with an oven). I may
be wrong, but to me a kettle is a pot with a wire handle like a bucket. No
reason you could not cook spaghetti in it, if you found one.

I am still trying to figure out what the previous poster meant by aligning
the pasta.

Tam

--
*Isn't it a bit unnerving that doctors call what they do "practice?"

Dave Plowman London SW
To e-mail, change noise into sound.