Boiling
Definition
Boiling is a method of cooking by immersing food in water that is heated to its boiling point.
Scientific / Technical Definition
Boiling is a cooking method that involves heating a liquid, usually water, to its boiling point of 100°C (212°F) at sea level. The boiling process subjects food to high temperatures, causing the water's rapid movement, which agitates the food. This method is used to cook ingredients until they achieve the desired softness or readiness by transferring heat through conduction.
Benefits
- Boiling can help make tough foods tender.
- It is a method that requires no added fats or oils, making it a lower-calorie cooking method.
- Boiled food retains a lot of moisture, which can make it satisfying and filling.
Examples
- Boiled eggs
- Boiled potatoes
- Boiled pasta
Additional Information
- effects: Boiling can cause a loss of some water-soluble vitamins like vitamin C and B-vitamins in foods.
Last updated: 10/19/2024