What does repeated boiling with water do? Is it possible to boil water in a slow cooker, and how to do it.

Unfortunately, we do not always find ourselves fully armed in nature. In some cases, you may not have an elementary with you. And drinking water from streams without disinfecting it is not recommended.

There can be many reasons why you could be without a bowler hat. But do not despair, with a certain ingenuity, you can do without this useful device. The main thing is that there should be fire. Below we will consider the most common ways to heat water in the field.

How to boil water on a fire using a plastic bottle

Do not throw away this utensil immediately after use. She can serve you at least once. No matter how strange it may seem, it is quite possible to boil water on a fire without a pot in the field using an ordinary mineral water bottle. In the same way, you can get it on a hike.

To do this, you need to pour it entirely. Please note that the bottle must be filled entirely, along the edge of the neck. Then it is carefully placed on the coals. The fire by this moment should not have an open flame. It is desirable to put the bottle in the middle of the coals. This will speed up the heating. Keep an eye on the process, as soon as the water is warm enough, quickly remove it from the heat. Oddly enough, the bottle practically does not melt. This allows you to use it in this way several times.

You can not wait until coals form in the fire, you can also heat water in a plastic bottle on an open fire. You just have to tinker a little with the preparation of the process. In this case, one third of the water is poured into the bottle. Tie it by the neck to the end of the stick. The other end of this stick is stuck into the ground. It is necessary to make sure that the fire almost reaches the bottle. As soon as the water boils, remove the bottle from the fire.

Both of these methods are based on the difference between the melting point of plastic and the boiling point of water:
Water boils at 100°C;
Plastic melts at 200°C.

Thus, the water cools the bottle, preventing it from melting. This method is good if you happen to be without a bowler hat by accident. For example, lost it. But you had a supply of some liquid with you.

Boiling water with stones

It is likely that this is the oldest and easiest way to get hot water without a pot. To do this, you will need a few stones and any container. Anything can be used to heat water. First, consider the options for preparing the container.

To heat water in this way, you can use anything, up to a dense plastic bag. You can also make some analogue of a bowler hat. A small hole is dug in the ground. It should be laid out from the inside with a material that does not allow water to pass through. A polyethylene raincoat, a piece of tarp, and so on will do. Water is poured into the resulting container.

After that, suitable stones are selected. Various round stones like river pebbles are ideal. The size is selected depending on the volume of the resulting "dishes". Stones should be washed and heated on fire. With the help of two sticks they are placed in water. This is done in sequence. One stone heats the water, the other is in the fire.

Usually, a couple of stones are enough to bring a small volume of liquid to a boil. Thus, you can even cook dinner. If polyethylene was used for the base of a homemade pot, then do not allow the hot stone to come into contact with it.

Wooden utensils

Most people think of spoons when they mention wooden dishes. Well, in a pinch, dugout bowls. It is hardly possible to do this in the field. But to organize a bowler hat made of birch bark is quite within the power of everyone. With the right approach, it is quite possible to boil water in it and even.

For the manufacture you will need birch bark. Best young, but it does not matter. And four short sticks. The birch bark is cut in the shape of a rectangle or square. Next, the corners are bent and fastened with slightly split sticks. The result is a rectangular bowl.

Such a pot is not recommended to be placed on an open fire. This may damage it. Therefore, wait for the formation of coals in the fire and only then put the dishes there. You can also dig a hole next to a burning fire and pour coals into it. A pot is placed on top.

But it is equally important to heat it correctly - under-boiled and over-boiled water equally spoil the taste of tea.

boiled water

Have you ever run, leaving everything to the kettle, as soon as you heard the sound that another second - and the water will boil? Do your non-tea friends look at you like crazy at this time? :)

At first, for tea lovers, the problem of boiled water is very acute - electric kettles automatically turn off when the water is pretty boiled, and this is not given much attention. It is also easy to forget the kettle on fire to the point where a powerful stream of steam the size of a cumulus cloud comes out of the spout.

Boiled water leaves little oxygen, so the tea becomes flat and tasteless. For the same reason, water cannot be boiled repeatedly - always only fresh water.

How to properly heat water, we will describe below.

Underboiled water

Insufficiently hot water is the other extreme and the same problem as overboiled water.
Often people quite consciously choose colder water for brewing to avoid bitterness and astringency in taste. Colder water does indeed reduce bitterness and astringency. But by brewing your tea with such water, you do not get everything that it can give you (to a greater extent this applies to "dark" teas).

The best way to manage astringency/bitterness is to adjust the steeping time and the amount of steeping. Lowering the temperature often reduces the richness of the taste, making it thinner and lighter. For green teas and oolongs of weak fermentation, this is all possible, but not for dark teas, and especially shu pu-erh. You just don't reach their full potential.

Water heating devices

Coolers

There is absolutely nothing to please people who use coolers. The problem with coolers is that the water in them is not hot enough to brew dark teas. If you like red teas, pu-erh, strongly fermented oolong teas, then the only way out is to buy an electric kettle.

Electric kettles with thermometer

These kettles allow you to heat water to the desired temperature. They have sensors - 70C, 80C, 90C, 95C, 100C.
Alas, 70-80-90C is not boiled water, and it is not suitable for tea.

How to heat water for tea

Remember, friends, for any tea, water must be boiled. And only then cool, if required: on average, in 5 minutes, water at room temperature cools down to 80C.

First, you need to boil if you use spring water, especially if you are not sure about its safety.

Secondly, boiling helps to reduce the hardness of water, reduce the chlorine content. Many teas, experimentally brewed with underboiled water, suddenly acquired a fishy flavor.

The kettle must be removed from the fire / turned off as soon as the noise of water subsides in it, and the first large air bubbles appear on the surface, which rise from the bottom of the kettle - that is, at the very, very beginning of seething. It is very important not to miss this moment.

In the old tea texts, this is called "watching the boiling water".

Boiling stages of water

They were described again by Lu Yu in his "Tea Canon":

1. "Crab eye" - small air bubbles appear at the bottom, and a barely perceptible crack appears in the water.

2. "Fish eye" - the bubbles increase, the crackle grows.

3. "Pearl threads" - strings of bubbles begin to rise from the bottom to the surface, the water makes noise.

4. The threads become thick, the water begins to seethe - "the noise of the wind in the pines." At the very beginning of this stage, the kettle must be removed from the heat.

Boiling water over live fire.

Water on fire boils slowly, so all stages of boiling are easily tracked. Not everything is transmitted in the photo, but the sequence can be traced. A glass heat-resistant teapot and a gas tourist burner were used.

Boiling water in an electric kettle

It's a little harder to trace the water in electric kettles. First, many teapots are opaque. Secondly, water boils rapidly in them, and it turns off automatically only after it has boiled strongly.

We photographed the main stages of boiling water in a kettle:

What to boil water in?

As you can see, in both cases we use glass. It is chemically inert and allows you to observe the water.

Other materials:

Plastic(electric kettles) - the most unsuitable option. Plastic is not chemically inert. In addition, you should avoid kettles that prevent the formation of scale - the heating element will remain clean and shiny, but the water will remain hard, and calcium enters the body and can provoke the formation of kidney stones.

Iron(metal kettles for heating on fire). Not particularly suitable for boiling water option. Metal somehow comes into contact with water, changing its taste. That is why it is better not to get rid of scale on the walls of metal teapots or use enamelware.

Fire-clay- the most canonical (based on the old treatises on tea) option for boiling water. But also the rarest in a city apartment. Clay passes oxygen, enriches water, keeps heat for a long time. And although through the clay walls you can’t see the stages of boiling water, by the sounds made by such a kettle, you can easily determine at what stage of boiling the water is.

How many minutes should the water boil? How to boil water correctly?

Now it is best to pass the water through the filter first, and then boil it until the first bubbles appear and turn it off.

If there is no filter, and the water smells of chlorine, then it is better to first defend such water for several hours.

If the quality of the water is doubtful, and there is no filter, then I think that as an exception, you can boil the water for longer, about 15 minutes, to kill pathogenic microbes. Of course, such water becomes harmful in chemical composition; you can’t drink it every day.

I will share with the readers of my answer. If the water is very rusty, it happens after accidents at the water supply, but there is no other water, I boil it for 20 minutes, all the rust precipitates. That is, at first just boil, but do not turn off the gas and reduce it to the smallest one, and so keep the kettle on fire for 20-30 minutes, and then wait a little. All rust falls down, and the water is drinkable. But this, of course, is an emergency measure. Better to buy bottled

I usually boil tap water until it boils - large bubbles - and immediately turn it off. Before that, I stand for a day so that the chlorine disappears, and the hypochlorite is used up, oxidized. I will kill the main microbes with ordinary boiling. Spring is not crystal clear, too, you can simply boil and turn off the gas. And if you are not very sure about the purity of the water, you can do the same as with rusty - boil and then boil on low gas for 20-30 minutes. During this time, all dangerous microbes will be killed. It's almost like sterilization.

My advice for those who do not have a filter. I don't have it. If you have a filter, of course, you first need to filter the water, and then boil it.

Water for tea is boiled to the first key, that is, when it is just starting to boil, the first bubbles are just beginning to appear. But for this, the water must first be filtered, then you will get the right tea. And for green tea, no more than 90 degrees should be boiled. And in no case should you boil water again, it becomes heavy.

You can't boil water. Don't be surprised by such a bold statement. The fact is that Louis Pasteur discovered a long time ago that already at 60 degrees many pathogenic microbes die. Pasteurization of juices, milk and many liquids is based on this principle. At a full boil, brought to 90 degrees, the air completely leaves the water, and it becomes inherently dead.

It is enough to heat the water to 60 degrees so that at least a little dissolved air remains in it. By the way, there are varieties of tea that are brewed with hot water no higher than 70 degrees.

We have been drinking unboiled water from the spring for many years. Fine ice water to taste cannot be compared with boiled water.

First we filter the water, and then we start to boil

I don't think it's worth boiling water for a long time.

Everything, as they say, is up to you.

In our case 5-7 minutes enough to boil.

You can of course not filter the water.

But unfiltered water has more chlorine and bacteria.

Tap water in cities is usually chlorinated, so it is sterile. If you need to brew tea or coffee, then just bring it to a boil, but do not boil it (this is what they write on tea packs). In principle, it is not even necessary to bring to a boil, it is enough to heat it to the temperature at which tea (or coffee) can be brewed. I am not a tea drinker, not a coffee lover, so I will not touch on the intricacies of tea leaves. If the water is natural (from a river, lake, well, spring, swamp, from a puddle, from a goat's hoof) and is not chlorinated, then it is boiled in order to kill the pathogenic bacteria that may be contained in it. Bacteria are different. Some die even in lukewarm water, others can withstand even an hour of boiling, so to get rid of them, you need to boil in an autoclave (at a temperature of at least 130 degrees Celsius). There are even those who live in geysers. Therefore, the longer you boil water, the more reliable, but not a 100% guarantee in any case. Therefore, choose a compromise at your own peril and risk, boil for half a minute, five minutes or two hours.

Do not listen to all sorts of tales of illiterate people about heavy water. Yes, in ordinary water (H2O) there is also heavy water (D2O), and it (in its pure form, that is, if ordinary water is completely replaced with heavy water) is really harmful to the body. But, fortunately, its content in ordinary water is hundredths of a percent, and when boiling, its content, if it increases, is only by billionths of a percent, and not many times, as literate people say.

The amount of scale from boiling will hardly increase (if you have hard water, then more than 90% of the scale precipitates even before the water starts to boil, and further prolonged boiling does not increase the amount of scale that precipitates. Yes, and carbon filters will not reduce the amount of hardness salts, they can adsorb only organic impurities.

When boiling, the water can be immediately turned off, since everything that could be bad in it immediately dies. Moreover, tap water is not toxic and there is no death in it, that is, there is nothing to die from and nothing to cook in it.

If you boil for a long time, you will only accelerate the formation of scale in your appliances.

Maybe since you have such water, you should first pass it through a charcoal filter. and then boil it. Tap water generally contains bleach, and the longer you boil such water, the more harmful it will be. Usually water is boiled for 5 minutes maximum. And in your case, you should filter first. and then put it to boil.

It is better to pass tap water through a filter first, you can purchase the simplest plastic one in the form of a decanter.

Such filtered water is even drunk raw.

As for how many minutes to boil - it depends on the amount of water in the kettle.

According to the rules, raw water should not be brought to a boil - literally until the first bubbles appear, then it retains useful trace elements and can be said to be living water. Such water even tastes sweet.

If you doubt the quality of the water, then you can already boil it for a longer time - a couple more minutes after boiling and the appearance of large bubbles.

In general, if water is suspicious, it is better not to use it.

Unfortunately, our ancestors could not boast of such an abundance. Any metal in those distant times was an expensive pleasure. By the way, if you look at it, the times of metal shortage were not so distant: we are talking about the past “depth” of no more than 70-80 years. In large cities or, for example, in the industrial Urals - there, of course, there were no big problems with copper, bronze and iron. And in the deaf northern villages?

Here, for example, a man put a bathhouse ... Good deed! Where can I get a hot water tank? A wooden barrel, a tub, he, for that and a man, will easily make it with his own hands! But a metal tank is not so easy to do. Smelting metal from ore in a forge? And where can I get it? Buy? Expensive! And yes, it's a hassle! The problem was solved simply: they made containers from a very affordable material - wood - and they heated and boiled water in them. How? Yes, very easy!

I am extremely surprised when I come across a description of this action in “historical and artistic” works: the hero “puts on fire” some kind of birch bark dishes - and, pity you, boiling water is ready! I would like to ask the author: “Have you tried it yourself ?!”. They can answer, they say, here, they knew how to do it, it didn’t burn in the fire ... Nonsense! A tree is always a tree: it burned and will burn! Even "specially prepared." Photo:

In fact, the secret to boiling water in a "fire-not-resistant" pot lies in its low thermal conductivity. Agree, water, for example, in a metal barrel will cool much faster than in a wooden one. And our ancestors knew it! They heated specially prepared stones on a fire or in the heat of an oven (larger for a large container, smaller for a small container), and then released these stones into the water. The walls of wooden utensils did not give off heat well to the external environment, and as a result: one stone, another ... - and the water boiled!

The stones were really selected “special”, the same ones that are suitable for a heater in a sauna stove. They do not particularly crumble and do not emit harmful impurities. Unfortunately, I can’t name the breed - I’m not a geologist - I can only show. Photo:

My uncle told me about this method of boiling water. And his grandfather taught him. “Well, why might such a science be needed in the modern world?” the incredulous reader may ask. But, for example, there was a man in the forest, without a bowler hat and a mug - what to boil water in? Drink raw? You can, of course, only leptospirosis - does not sleep! The way out is elementary: you roll up a “bag” of birch bark, clamp the edge with a split branch (it is used instead of a handle), grease the seam with clay, grind the stones and - you're done!

Here it is - the continuity of generations in its pure, I would even say boiled-stone form! In general, do not lose your roots, dear readers, our ancestors knew a lot of interesting things! Good luck to you!

Modern people are used to living in comfort and enjoying all the benefits of civilization, but sometimes life throws up surprises: turning off the gas in the house, breaking the kettle, etc. In such incidents, even plain hot water becomes a real treasure. Fortunately, finding a way out of this situation is very simple - for this you just need to boil water in a slow cooker.

How to boil water

The need to boil water can be dictated by a variety of reasons: make tea or boil pasta, wash with warm water or wash dishes. One way or another, there is a need to access hot water in a non-standard way. Inexperienced users wonder can i use a multicooker for a similar purpose and how to do it?

Boiling or heating a liquid above 100 C occurs, but not all of them are equally suitable for this purpose.

For example, in the "Extinguishing" mode, the temperature slowly rises to 125C, and then for an hour or two the temperature is maintained at about 90C. Boiling water in this mode is not only economically unprofitable, as it will take a lot of time and electricity.

To get the fastest result with the least amount of time, use one of the following methods:

• Manual setting(Modes "Multi-cook", "Multi-chef", "Multi-cook plus", etc.). This is the easiest and fastest way to boil water, you just need to select a temperature above 100C and set the cooking time to 5-10 minutes. The higher the tempo value
• temperature, the faster the water will boil.
• "Steam Cooking". In this mode, it is enough to set the time to 1 minute, since the steaming process itself begins only after the water boils and starts to release steam.
• "Soup". To boil water in this mode, you will need from 10 to 20 minutes, depending on the power of the multicooker and the amount of water in the bowl.

Let's talk about security

A slow cooker is a versatile appliance that can fry, bake, stew, and also cook. In other words - maintain fluid temperature over 100C - the direct purpose of the multicooker.

In addition, using a slow cooker is much safer than boiling water in a saucepan on a gas stove.

1. Firstly, the lid of the multicooker closes tightly, and many models have a child-proof screen lock, which will protect others from the possibility of getting burned.
2. Secondly, the multicooker will beep when the selected time has elapsed.
3. Thirdly, even if you forget that you have set the water to boil, the multicooker is equipped with automatic overheating protection and when all the liquid boils away, it will turn itself off.

The only condition that must be observed when boiling water in a slow cooker is the water level in the bowl. For safe use, do not fill the multicooker bowl more than ¾ of the volume. Otherwise, the water in the active boiling stage may splash and get inside the multicooker, which will lead to its premature failure or reduce its service life in the future.