See also: Tips - Boiling point of water

BOILING

To boil is to cook food in boiling water, 212 degrees F (100 C) at sea level.

The higher the altitude, the lower the temperature at which water boils. This means longer cooking times for boiled foods.

Boil is a four letter world.

Vegetables that are boiled actually lose some of their water content. They will weigh less after boiling in water than they did before. This is caused by the heat, which breaks down the cell walls and allows some of the water to leak from the plants cells.
 

Also see: Food Articles and Cooking Tips

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