Boiling transfers heat from liquid to food by convection, but usually with a greater quantity of liquid and with greater agitation than in poaching and simmering. Steps to boiling follow:


  • 1 Bring cooking liquid to the boiling point – 212⁰ F (100⁰C) at sea level. The extreme rapid and bubbling convection movement cooks food rapidly.
  • 2 Add food to the boiling liquid, completely submerging it.
  • 3 Return the liquid to a boil. The liquid should continue to move rapidly, large bubbles should rise and break the surface.
  • 4 Stir the contents of the pot occasionally to prevent sticking and ensure even cooking.
  • 5 When the food is done, remove it from the liquid, or drain.
  • 6 Serve immediately or hold at the proper temperature.