Old family recipe for Boiled Water

Ingredients: water, container, source of energy.

Select appropriate container for the water. The container's capacity should exceed the desired amount of water by about 10-20% to prevent spillage when the water reaches the boiling point*. The container should be compatible with the source of energy as not to disintegrate before the water boils.

Pour the water into the container and expose the container the the source of energy. This can be as mundane as electric range or microwave oven, but you can feel free to experiment at various times with other sources, like solar, chemical (ex: flame thrower) or nuclear (not recommended due to possible contamination if not perfectly pure water is used - please consult US Dept. of Energy before attempting).

The time required to bring water to the boiling point* will depend on the rate of energy transfer from the source to the water and the rate of energy transfer from the container to the surrounding environment (heat loss). Applying a cover will decrease the heat loss. These and some other factors add up to the the rate of temperature increase.

The temperature at which the water will come to the boiling point* will depend mainly** on the atmospheric pressure inside the container, which in most circumstances is the same as outside of the pot and is primarily determined by the altitude of your location (see charts on NASA website). If you are boiling water in a crock pot or in extremely deep mines, the water will boil at much higher temperature. On the top of Mt. McKinley the water will boil at a lower temperature. If your kitchen happen to be in a "vacuum chamber" the water may boil at the so called "room temperature" depending on the vacuum level. Please do not attempt to use a vacuum cleaner to cook your water faster. Gets very messy and even dangerous.

When the water is boiling, you may want to separate the source of energy from the container and serve the water to your diners. Usually 250 milliliters per person is satisfactory, especially if you contaminate the water with other things, like ground up (and sometimes roasted) plant material or animal remains.

*Boiling point - temperature at which there is a rapid spontaneous evaporation from within the body of the liquid which cools the liquid and prevents further temperature increase.

**Other factors such as contaminants will also play a role.

The recipe entered by Jurek as the only one he knows.

Return to recipe list.

Return to Dian's Home Page.