Boiling food

Boiling is a method of cooking foods by just immersing them in water at 1000 C and maintaining the water at that temperature till the food is tender. Rice, egg, dhal, meat, roots and tubers are cooked by boiling. Tenderness of meat products, together with juiciness, flavour and colour are the main eating quality characteristics that do influence the consumers’ overall judgment of quality.

Boiling is cooking prepared foods in a liquid (water, bouillon, stock, milk) at boiling point. Advantages of boiling:
*older, tougher joints of meat can be made palatable and digestible
*appropriate for large-scale cookery
*economic on fuel
*nutritious, well flavoured stock is produced
*labor saving, requires little attention
*safe and simple
*maximum colour and nutritive value are retained with green vegetables –but the boiling time must be kept to the minimum

To cook in water or a liquid consisting mostly of water in which bubbles rise continually and break on the surface. The boiling temperature of water at sea level is 212°F or 100°C.

Usually green leafy vegetables such as cabbage, fenugreek and spinach are cooked without adding extra water. Vegetables such as green peas and green beans are boiled or cooked with a little water. Cereals such as rice and pulses are boiled in large amounts of water (1.5 to 3 times).
Boiling food