What Does Boiling Mean?

November 1, 2024

Hello Friends,

One of the most common cooking terms is “BOILING”. It is so common that people think they need no explanation but there are many variations of “boiling”. Boiling also is very different in different locations such as at different altitudes. I was shocked when I first went to Ecuador and fixed myself a “hot” cup of tea. To my surprise, that teapot full of boiling water made a cup of tea which was barely warm instead of hot; water boils quicker at higher altitudes (above 3000 ft). This makes me look at boiling in a different light.

Most recipes are written for lower elevations (below 3000 feet) and higher elevations need to be adjusted. In these recipes you may be instructed to BRING LIQUID TO A BOIL. This is when the bubbles start to appear at the bottom of the pan, rise to the top and break; this usually means it is the step right before the cooking.

When instructed to “BOIL”, it means to cook at the boiling point. The heat will need to be adjusted to keep the liquid at this point. When first adding most ingredients, boiling will stop in many cases so more heat will need to be added, or high heat will need to be maintained until boil is returned. After a while the boil may become very brisk, often to the point of boiling over the pot; when this occurs, heat needs to be reduced to maintain a “boil”.

Some recipes will instruct you to cook at a “ROLLING BOIL”. This is often done when cooking candy, jelly or other heavy sugar syrups. The syrups will rise into waves that cannot be stirred down. Again, this rolling can be maintained by adjusting the heat.

A “RAPID OR FULL BOIL” is usually used to cook grains so they do not stick together or become lumpy; it is also used when wanting to reduce the liquid by evaporation. The liquid will move into a rapid motion. After achieving this point, the heat may have to be reduced slightly to prevent the mixture from boiling over; constant attention should be given to cooking at a rapid boil.

Many soups and stews are cooked for a long period of time at a “SIMMER”. Simmering allows the cooking to be done at just below the boiling point. The food cooks so slowly that no bubbles will appear, and the surface will not appear to be moving. This allows for tough cuts of meat to become tender. Also, the flavor becomes enhanced and thoroughly blended by simmering.

Watch Me Demonstrate the Different Variation of Boil on YouTube

BOILED BEEF DINNER
3-4 Pounds beef brisket
¼ Teaspoon whole black peppercorns
2 Bay leaves
6 Whole cloves
¼ Teaspoon hot pepper sauce
1 Tablespoon salt
4 Onions peeled and cut in half
4 Carrots peeled and cut in half
4 Large potatoes peeled and cut in half
4 Parsnips peeled and cut in half
1 Head of cabbage cut in 8 chunks

Wipe beef with damp paper towels; place in large pot. Add seasonings and cover with water; bring to a boil, cover, reduce heat and simmer about 2 ¼ hours. When beef is almost tender, add vegetables and return to boiling. Reduce heat to a simmer and cook vegetables about 30 minutes until tender. To serve, remove all meat and vegetables from broth; gravy can be made from broth. Slice beef thinly across the grain and surround with vegetables on large platter.

Your friend, Frances