Boiling is another moist-heat cooking method that uses the process of convection to transfer heat from a water-based liquid to the food. Boiling relies on a large volume of rapidly bubbling liquid to cook the food. The turbulent water and relatively high temperature cook the food more quickly than poaching or boiling. However, few foods are cooked by true boiling.
Most “boiled” meats are steamed. Even “hard-boiled” eggs are simply boiled. Blanching and parboiling, also known as Mise en Place, rely on boiling water to help prepare the food to partially cook it. Starches such as pasta and potatoes are among the only types of foods that are truly boiled.
At sea level, water boils at 212°F (100°C). As altitude increases, the boiling point decreases due to the decrease in atmospheric pressure. For every 1,000 feet above sea level, the boiling point of water drops 2°F (1°C). In the mile-high city of Denver, water boils at 203°F (95°C). Because the boiling point is lower, it takes longer to cook food at sea level in Denver than in Miami. Adding alcohol also lowers the boiling point of water, as alcohol boils at about 175°F (79°C).
Conversely, adding salt, sugar, or other substances slightly raises the boiling point of water. This means that foods cooked in salted water cook faster because the boiling point is raised by a degree or two. Use as much water as is practical when boiling food. Whenever food is added to boiling water, it lowers the temperature of the water. However, the more water there is, the faster it returns to a boil. Boiling is a healthy cooking method because it does not use fat.
Whenever food is submerged in water or other liquids during cooking, vitamins and minerals are released into the liquid. The liquid in which the food was cooked can be saved for cooking other foods as long as it does not have strong flavors.
Procedure for Boiling Foods
- 1 Bring an appropriate amount of a water-based liquid to a boil over high heat. Add seasonings as desired.
- 2 Add the food to be boiled to the rapidly boiling liquid. Bring the liquid back to a boil and adjust the temperature to maintain the boil.
- 3 Cook until done. Doneness is usually determined by timing or texture.
- 4 Remove the boiled food from the cooking liquid, draining any excess liquid.
- 5 Serve the boiled food immediately. Some boiled foods can be refreshed in cold water and held for later service.
