When you boil potatoes, will your cooking time be reduced with vigorously boiling water instead of gently boil
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If you're going to boil your potatoes in rapidly boiling water, be sure to use enough water so it doesn't evaporate out of the pan and scorch your potatoes.  The reason for using vigorously boiling water in cooking pasta is to keep it moving in the pan so it doesn't stick to itself and come out in one big ugly glob of starch.  To shorten your potato cooking time, cut them in to pieces, and let them gently boil.
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You could use an actual steamer, or just put it in a covered pot with about an inch of water in the bottom. Boil it till it's tender. You won't be able to tell the difference of cooked like that or steamed.
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1. microwaves heat water faster than boiling it over a heat source.\n\n2. microwaves have a more direct effect on an atom, since the energy is transferred directly form the MW to the atom, unlike the boiling water where it is transferred from heat source to water to the thing (w/ enzymes). the longer path means longer time.\n\n3. since the atoms (or molecules for enzymes) directly interact with the MWs, they are more likely to be destroyed than when boiling water is used. Hence the shorter time to ensure deactivation, and not destruction, is achieved
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Boiling water has a temperature of 100 Celsius, steam can have higher temperature.
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Yes, you can boil water in the microwave.  If you boil water in the microwave you won't see it bubble. So, it may be at boiling temperature but will not produce the bubbles associated with boiling on a stove.  This can actually cause the water to become superheated (above 212 F) because it is not bubbling.  If superheated water is removed from a microwave, it can spontaneously begin to boil out of the container, which can result in severe burns to the hands and face. The addition of a wooden stick (or similar object) helps to keep enough bubbles forming to prevent the water from becoming superheated.\n\nPart of the Contents courtesy of eHow, http://www.ehow.com/how_2297_boil-water-microwave.html
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Pressure cooking is a method of cooking in a sealed vessel that does not permit air or liquids to escape below a preset pressure. Because water's boiling point increases as the pressure increases, the pressure built up inside the cooker allows the liquid in the pot to rise to a temperature higher than 100 °C (212 °F) before boiling. The higher temperature causes the food to cook faster. Cooking times can be reduced by a factor of three or four. For example, shredded cabbage is cooked in one minute, fresh green beans take about five, small to medium-sized potatoes (up to 200 g) may be ready in five minutes or so and a whole chicken takes no more than twenty-five minutes. It is often used to simulate the effects of long braising or simmering in shorter periods of time.\n\nA safety valve releases steam when the pressure exceeds the safety limit for the cooker; usually the steam pressure lifts a weighted stopper allowing excess pressure to escape. There is usually a backup pressure release mechanism that may employ a number of different techniques to release pressure quickly if primary pressure release mechanism fails. One such method is in the form of a hole in the lid blocked by a plug of low melting-point alloy. If internal temperature (and hence pressure) gets too high, the metal plug will melt, resulting in a release of the pressure.\n\nA pressure cooker is often used by mountain climbers to compensate for the low atmospheric pressure at a very high altitude. Without it, water boils off before reaching 100 °C, leaving the food improperly cooked
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in pressure cookers water is heated under  pressure due to witch boiling point of water increases.& it remains in liquid form over 100 degrees also. (over 100 degrees water changes its phase from liquid to gas).\nso the water in pressure cookers can give more heat compared to water in other vessals used for cooking.\n& u can cook faster
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No, adding salt does not make water boil more quickly. The colligative properties of water talk about freezing point depression and boiling point elevation. Water will reach a higher temperature before it boils when it contains salt (or any other dissolved substance).\n\nNucleation is a reasonable point, though. In reality, it's probably going to be hard to detect much of a difference. If you're cooking at high altitudes and you add salt to try to make the water boil faster, you're working against yourself.
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Although adding salt to water will raise the boiling point, you will need to add a lot of salt.  If this is water that will be used for cooking anything, it will ruin it.  For example, to raise the boiling temperature 1/2 degree celsius, requires 1/4 Cup of Salt!\n\nWhen a pot is boiling over, just turn down the heat or remove it from heat.  You could add some salt, which will change the vapor pressure and slow down the boiling process, but it takes a lot.
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Simply it will raise the boiling point and lower the freazing point.  Unless the solute is a liquid with a boiling point bellow that of water when the boiling point will go down.\n\nMore complecatedly. When something disolves in water its molecules bind to the molecules of water creating a solvation shell (a group of water mollecules that move with the solute) for the water to boil you need to strip these molicules away from the solute which takes energy and hence the  boiling point goes up. For a liquid with a lower boiling point than water the molecules of the solute will be lost first (but above its boiling point) and some water will go with them (distilation of alcohol being the classic example). \n\nFor water to freaze the water molecules must bind to each other to form crystals of ice which creates order and gives out energy. If a substance is disolved in the water then again you must break the bonds between the solute and the water to do this. This means you get less energy from forming the water-water bonds in the crystal as you have used it to break the water-solute bond. Now if a process is to create order within a system (the solution) it must make more disorder elsewhere (the rest of the world). This is called the second law of thermodynamics (the law is stated diffrently but this is one consequence of it). So if the energy we given out when the water freazes is reduced so is the amount of disorder it creates. However as the temp goes down the amount of order we create is reduced as the molecules of water move more slowly and so are more "ordered" to start with. So when the amount of order we create is equal to the amount of disorder the energy relased by freazing will produce the water freazes. So as the amount of energy relased is reduced so the tempreature when this is true becomes lower.
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The inside of a boil contains pus and dead tissue.  Most boils run their course within 4 to 10 days. For most people, self-care by applying a warm compress or soaking the boil in warm water can help alleviate the pain and hasten draining of the pus. Once the boil drains, the area should be washed with antibacterial soap and bandaged well. For reoccuring cases, supplement your diet with Vitamin A and E. For serious cases, prescription oral and topical antibiotics may be required.
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Distill it.\n\nIn cooking, supposedly you can put a piece of raw potato (sometimes, the hint says a piece of lettuce) in food that's too salty and it takes the salt out.  But I don't know if that works.  I'd go with distillation.  \n\nDistillation is where you boil a liquid and then catch the vapor and condense it.  In the case of salt water, the vapor would be plain water with nothing dissolved in it (the salt gets left behind in whatever you use to boil the liquid in.)  Distillation is also used to make an alcoholic liquid more alcoholic.  I guess the alcohol gets vaporized and condensed.
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Use a teabag (black tea) and run it under water as hot as you can stand it. Place the teabag on the boil, place a hot damp washcloth over it, then a dry fluffy towel. Leave it for 15 minutes, then re-wet the teabag.
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You tweaked my curiousity and I've been trying to find out but so far no luck.  I think it has something to do with the heating process causing a change in the starch, converting it to sugar.  I hope someone answers who knows the answer for certain ... if you think about it, there is a similar change, though not quite as dramatic, in "regular" potatoes.
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Absolutely, yes.  PURIFIED water can become super-heated in the microwave -- that is, above boiling temperature but not actually boiling.  Tap water has minute particle in it that will facilitate the normal boiling process. Purified water does not, or it doesn't have enough.  When the surface is broken with a fork or spoon, for example, the built-up heat energy (that should have been causing the water to boil) will then pop causing the water to explode out of the container.
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putting you hand in boiling water
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Yes, it is good advice.  You want the soup to simmer gently, not boil furiously. The flavors will blend better.  You won't be in danger of the pot boiling over on the stove and making a mess.  And your soup won't burn. \n\nGood luck with your soup!  Bon appetit!