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Cooking Method: Boiling
Boiling is a moist-heat cooking method which cooks food in a liquid. Boiling is most often used to cook vegetables, starches, and grains.
The temperature for boiling is 212°F, or 100°C. At the proper temperature, the boiling liquid moves rapidly, creating a vigorous rolling motion and large bubbles.
Boiling should not be used to cook protein foods such as meat, poultry, eggs, or fish because the higher temperature makes them tough. Many dishes that are called "boiled," such as hard-boiled eggs, are actually simmered.