Boiling is a moist-heat cooking method where food is cooked at 212˚F, the boiling point of water at sea-level. Foods that are boiled not only cook at a higher temperature than a simmer, they are also in constant motion. A gentle boil is less turbulent than a rolling boil and more appropriate for delicate items like hand-made ravioli. If cooked at a rolling boil, they would likely break apart. Few foods are actually boiled though, Most “boiled” items like “hard-boiled eggs” or boiled meats are actually simmered. Boiling is most suitable for cooking starchy items like dry pasta and grains. Boiling proteins would actually dry them out and make them tough. Boiling pasta and grains rehydrates them and the agitation of the boiling water helps to keep them from sticking together.
Boiling is also used to blanch vegetables (see Blanching and Shocking), cooking them quickly before that can over-cook. Many dishes are first brought momentarily to a boil and then reduced to a simmer. This speeds up the cooking process and insures that the proper temperature is reached to kill harmful bacteria. Other than pasta and grains, most food is not boiled for a prolonged period of time.
Boiling Method:
1. Covering the pan will allow the liquid to come to a boil faster.
2. Trim and prepare food for cooking.
3. Season the water as desired.
4. Bring water to boiling temperature and then, submerge the food.
5. Monitor the boil, and maintain boiling temperature.
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