If you find cooking so tricky that you can’t even boil water, think again; boiling is the most simple and fundamental way to cook some of your favorite foods. Learn how this dynamic stage of liquid cooking works and when to use it.
Boiling is an essential cooking method used to prepare everything from pasta to vegetables, eggs, and meats. It’s used in kitchens around the world every day, and best of all, it requires little more than a heavy-bottomed pot or saucepan to get started. Even though boiling happens at a temperature only a few degrees higher than simmering or poaching, those little degrees make a profound difference on how food is cooked.
What is boiling?
Scientifically speaking, boiling is an explosive phase change between a liquid state and a gas state. In the kitchen, boiling is cooking food at a relatively high temperature, 212 degrees, in water or some other water-based liquid. When liquids boil, bubbles caused by water vapor rush to the surface of the liquid and pop. It’s a vigorous process that works best for sturdier foods; anything delicate can get damaged.
The process- How it works? (moist-heat cooking)
Boiling is a moist-heat cooking method that happens when the liquid’s temperature reaches 212 degrees. Food is completely submerged in water for even heat distribution. The full boil is a vigorous one, where bubbles rapidly and violently break over the entire surface of the water. A slow boil is a lazy boil, almost a simmer, at 205 degrees. In the case of a slow boil, bubbles will slowly break over the surface of the water. Depending on the food you cook, you either have to add it to already boiling water, or add it to cool water and bring it up to boiling temperature; there’s more on that later, down below….
Filed Under: Cooking Methods