Boil
Cooking food in 212°F/100°C bubbling water.
What are the fundamentals of boiling?
Boiling happens when water is heated to a temperature where rolling bubbles begin to happen, which is at 212°F/100°C at sea level.
Because water transfers heat faster than air, boiled items will cook through faster than if or at similar temperatures.
Boiling is similar to in that it submerges food in a hot liquid, except it uses instead of as the thermal medium.
However, food in boiling water will never rise above 212°F/100°C, and thus it will never reach the required temperatures for the Maillard reaction.
🍳 Kitchen Tool: Pot
🔥 Heat Type: Water Conduction
🌡️ Water Temperature: 212°F/100°C
🧪 Food Reaction(s):
Example foods
Boiling pasta
Hard-boiled eggs
Boiled carrots
Boil in action
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One-Pot Chicken, Mozzarella, & Roasted Pepper Pasta
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Sausage & Cream Pasta
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Two Ingredient Gnocchi & Browned Butter Sauce
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