Definition, use, and examples of the word food boiling.
For further reading, dive into Encyclopaedia Britannica’s entry for “Boiling.”
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I’m Jenn de la Vega and this is your culinary word of the day.
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Today’s word is boiling
It is spelled...B-O-I-L-I-N-G.
According to the Cambridge Dictionary, boiling is “to reach, or cause something to reach, the temperature at which a liquid starts to turn into a gas:”
In Merriam Webster, the verb to boil comes from Middle English, from Anglo-French buillir, boillir, from Latin bullire to bubble, from bulla bubble and as a noun, it comes from
Middle English, alteration of bile, from Old English bȳl; akin to Old High German pūllabladder.”
Recipe Tips explains:
“The process of heating liquid to the temperature at which it will begin to transform into a gaseous state, which is 212ºF or 100ºC when water is boiled at sea level. In cooking, it is easy to tell when a liquid reaches the boiling point because gas bubbles appear on the surface of the liquid and steam rises from the cooking vessel. There are different levels of boiling in cooking such as a fast or vigorous boil required for cooking pasta or potatoes and a slow boil or simmer which is required for many other food items. In addition, a rolling or roiling boil involves the process of heating liquids to a temperature where stirring will not alter the turbulent or vigorous bubbling action.”
Furthermore, Cook’s Illustrated adds:
“Whether we call for boiling or simmering in a recipe depends on the situation. We boil foods less often, but it can be beneficial in some situations, such as flash-cooking (or blanching) vegetables so that they lose their raw edge while retaining their flavor and bright color; speeding up the cooking of grains such as brown rice or wheat berries, since surrounding the grains with boiling water transfers heat more quickly than the absorption method; and cooking pasta, where the agitation helps keep the pieces from sticking to each other.”
Finally, Julissa Roberts of Fine Cooking notes a distinction:
“A boil occurs when large bubbles come from the bottom of the pot and quickly rise to the surface, producing constant steam. At sea level, the boiling point is 212°F; at high altitudes, liquids boil at lower temperatures due to a change in atmospheric pressure. Vegetables, particularly root vegetables, are often boiled until tender.
A rolling boil is a vigorous state of maintained boiling in which large bubbles erupt continuously on the surface of the liquid and cannot be disrupted by stirring or adding ingredients. Clouds of steam roll off the surface of the water, and the boil is audible. A rolling boil is used for cooking pasta and blanching green vegetables to help them maintain their color.”
For further reading, dive into Encyclopaedia Britannica’s entry for “Boiling.”
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I’m Jenn de la Vega and this has been your culinary word of the day.
Next time on Culinary Word of the day, we turn up the heat and keep it moving.
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