Is there any thing i can do to prevent this or is it normal for this to happen? when ever i boil water and add anything to it it stops boiling,so being a newbie in cooking do i leave it there and it will come back to a boil or do i kick it up some ? If i kick it up some when it does boil i have to adjust the heat so dont boil over. Sorry if this is a stupid question.....i just would like some help on this. Thanks again. This happens with either corn on the cob,kob...sausage,hot dogs etc.... for noodles if i have the water at a rolling boil this doesnt happen,but i cant have a rolling boil for all things? So does this happen to you all, or is there a secret?
There really isn't a secret. When you add cold or room temp food to boiling water, the boil slows. You can turn up the heat, put on the lid, or you can wait. For most foods it won't matter if the water stays at an even boil the whole time -- the food will get cooked either way. And whatever you do, you still have to watch so it doesn't boil over. Using a larger pot helps with this problem.
Also, try posting cooking questions to the Home Cooking board. Many smart & helpful cooks over there.
Yes, it is normal for the boiling to stop for a while after adding something. You have cooled down the water. The greater the volume of the water the sooner it will return to a boil. You shouldn't have to raise the heat. And it often isn't urgent that you return it to boiling, not even when cooking pasta.
The same applies when deep fat frying. Adding items cools the oil.
<when ever i boil water and add anything to it it stops boiling>
Absolutely normal. If it does not, then it would have been abnormal.
<do i leave it there and it will come back to a boil or do i kick it up some ?>
Up to you. It will come back to a boil, but it would be faster if you increase the heat output
<If i kick it up some when it does boil i have to adjust the heat so dont boil over>
Yes, and the question is?
<So does this happen to you all, or is there a secret?>
One way to minimize this effect is to start with a greater amount of water. The more water you have, the greater the heat capacity. There are other tricks too, but those are very convenient for a home cook.
At sea level, water normally boils at 212F/100C (i.e. boiling point). The temperature does not normally go higher than that on your stove. When you put a colder object (such as a corn cob at room temperature or a few ice cubes) into the water, it cools the water below the boiling point, which causes the boiling to stop. It will not boil again until the temperature is increased to the boiling point.
If the burner is on, everything in the pot will heat up again to the boiling point, and it will boil. It just takes some time. If you want to reduce the time to bring it back to a boil, you can increase the heat or start with a greater amount of boiling water.
The secret to cooking is being attentive and reacting as necessary. So you've already figured out the secret.