Boiling 1 article

Boiling cooks food in vigorously bubbling liquid, commonly water, and is used for pasta, potatoes, eggs, grains, and many vegetables. The vigorous movement of the liquid transfers heat efficiently, but it can also move water-soluble compounds from food into the cooking water that may later be discarded. Timing matters for pasta, vegetables, potatoes, grains, and eggs, while boiling should be distinguished from the lower-temperature, gentler action of simmering or poaching.