Glossary Term: Boiling

Boiling Definition:

Boiling is cooking food in water or stock at a full rolling boil, 212°F (100°C) at sea level, where vigorous bubbles continuously rise to the surface.

Boiling Key Concepts:

• Temperature and Consistency: Maintains a steady 100°C (sea level) to ensure rapid cooking.
• Uses: Ideal for pasta, potatoes, vegetables, eggs, and various proteins, depending on the desired texture.
• Overcooking Risk: Prolonged boiling can break down textures and leach flavors.
• Liquid Choice: Stock adds flavor; plain water is neutral.
• Practical Tips: Add salt to water to season; use a wide pot for even cooking.

What it Does Not Mean

• It is not simmering; simmering occurs at lower, gentler temperatures with gentler bubbles.
• Differs from steaming food, which is cooking in moist air, not submerged in liquid.

Contextual Usage

• “Boil the potatoes until just tender, then finish in the pan for crisp edges.”
• “Boiling pasta in salted water enhances flavor and cooks evenly.”

Related Terms

• Simmering
• Blanching
• Parboil