Page 8 - The Chemistry of Cooking
P. 8
What is boiling?
Boiling
Boiling is the method of cooking
food in boiling water or other water-
based liquids such as stock or milk.
Simmering is gentle boiling, while in
poaching the cooking liquid moves but
scarcely bubbles. The boiling point of
water is typically considered to be 100
°C or 212 °F (100 °C).
