454261 Thu Oct 25 21:51:21 -0700 2007 3 31 Home Cooking 0 3068577 Does it make any difference in the recipe one is making if they boil water in a microwave versus in a pan or kettle? My wife says that when she boils water in a microwave then as an example makes Jello, the mixture has a foam or froth on top of it. She claims there is no foam when she uses a kettle or pan to boil the water. The wife cannot say that it affects the Jello when it's cooled and set but the foam bothers her for some strange reason. (??) I have never noticed the difference. Thoughts anyone? Thu Oct 25 21:51:21 -0700 2007 10854 SIMIHOUND 1 3068622 If you boil water in the mw, stir it once before adding to anything. That will even out the temp and release the pockets that are still at boiling temp. Thu Oct 25 22:27:57 -0700 2007 3068577 93805 hannaone 2 3068771 yes I think that may be it; sometimes you get superheated pockets of water when you do it in the microwave, that can instantly turn to steam-- always be a bit wary of water that's been boiled in the microwave. Once I boiled a cup of water for tea. It "took longer than normal" to boil, and when I touched the cup, two thirds of it immediately boiled into steam. Can be dangerous. But she may be getting some of that boiling activity causing foam in the jello. Fri Oct 26 03:56:06 -0700 2007 3068622 18353 DGresh 3 3069828 Wow!! Thanks for the information. I have heard that the reason these things you mention happen is that the vessel has no imperfections. They mentioned to add anything like a chopstick (was the example used) to create an imperfection in the vessel so it will boil normally in the MW. Fri Oct 26 10:24:30 -0700 2007 3068771 10854 SIMIHOUND