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Boiling

Last Updated: June 01, 2009

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a moist-heat cooking method that uses convection to transfer heat from a hot (approximately 212°F/100°C) liquid to the food submerged in it; the turbulent waters and higher temperatures cook foods more quickly than do poaching or simmering

LABENSKY, SARAH R.; HAUSE, ALAN M.; LABENSKY, STEVEN R.; MARTEL, PRICILLA, ON COOKING: A TEXTBOOK OF CULINARY FUNDAMENTALS, 4th Edition, ©2007. Electronically reproduced by permission of Pearson Education, Inc., Upper Saddle River, New Jersey.

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Boiling

a moist-heat cooking method that uses convection to transfer heat from a hot (approximately 212°F/100°C) liquid to the food submerged in it; the turbulent waters and higher temperatures cook foods more quickly than do poaching or simmering

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