Technique: Boiling [edit]

[edit] About Boiling

Boiling is cooking food in heated water, or other water-based liquid such as stock or milk.

The sea level boiling point of water is 212 degrees Farenheit and 100 degrees Celsius. Pressure and a change in composition of the liquid may alter the boiling point of the liquid. High elevation cooking generally takes longer since boiling point is a function of atmospheric pressure. The higher the elevation, the lower the boiling point. Depending on the type of food and the elevation, the boiling water may not be hot enough to cook the food properly. Similarly, increasing the pressure as in a pressure cooker raises the temperature of the contents above the seal level boiling point.
Foods suitable for boiling include fish, vegetables, starchy foods such as rice, noodles and potatoes , eggs, meats, sauces, stocks and soups.

Boiling has several advantages. It is safe and simple, and it is appropriate for large-scale cooking. Older, tougher, cheaper cuts of meat and poultry can be made digestible. Nutritious, well flavoured stock is produced. Also, maximum color and nutritive value is retained when cooking green vegetables, provided boiling time is kept to the minimum.

On the other hand, there are several disadvantages. There is a loss of soluble vitamins from foods to the water (if the water is discarded), and some boiled foods can look unattractive. Boiling can also be a slow method of cooking food.

Boiling can be done in two ways: The food can be placed into already rapidly boiling water and left to cook, the heat can be turned down and the food can be simmered; or the food can also be placed into the pot, and cold water may be added to the pot. This may then be boiled until the food is satisfactory.

Water on the outside of a pot, i.e. a wet pot, increases the time it takes the pot of water to boil. The pot will heat at a normal rate once all excess water on the outside of the pot evaporates.