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 baked or roasted at similar temperatures.

• Boiling is similar to deep frying in that it submerges food in a hot liquid, except it uses WATER instead of FAT 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): Gelation Coagulation

Example foods

• Boiling pasta
• Hard-boiled eggs
• Boiled carrots