Boiling Techniques Explained

Moist Cooking Technique so not only will you find articles for boiling and the stages of boiling here, you’ll also find my articles and posts about other moist heat cooking methods such as poaching, simmering and blanching.  And when you get right down to it, even a braise or stew is made at a simmer.
I think it’s time we get away from using the generic term “boil” for cooking foods in hot water and get more specific.  If we all understand the terminology and the differences among the techniques, there will be less confusion in the kitchen, not to mention fewer kitchen disasters.

How NOT to Cook with Water – Simmering

May 2, 2018 0 Comments
How NOT to Cook with Water – Simmering

How Not to Simmer Simmering picks up where poaching leaves off.  The simmering liquid should be at a temperature between 190°F – 205°F (88°C – 96°C). While poaching is a relatively long cooking process for delicate foods, simmering is usually a very long cooking process designed to a) break down connective tissue in tough, fatty […]

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How NOT to Cook with Water – Poaching

April 27, 2018 4 Comments
How NOT to Cook with Water – Poaching

How NOT to Poach Foods I’m sure that everyone has heard the joke about the person who was such a bad cook that they couldn’t boil water.  The subtext is that it takes absolutely no skill to boil water.  But, the joke is on them. There is more to boiling than meets the eye, and […]

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How NOT to Cook with Water – Boiling

April 19, 2018 1 Comment
How NOT to Cook with Water – Boiling

The Boiling Technique Mistakes Boiling occurs when water reaches 212F (100C).  There are a couple of caveats that come with that, however.  First, the temperature 212F (100C) applies only to water.  Other liquids boil at slightly different temperatures. Second, that temperature holds true at sea level.  For every 500 feet above sea level you go, […]

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Angel Hair Pasta With Spinach and Herbs Recipe

February 9, 2015 1 Comment
Angel Hair Pasta With Spinach and Herbs Recipe

How to Make a Simple Pasta with Spinach & Herbs Plus Pasta Making Tips For Perfect Pasta When you think of cooking pasta, the first thing you typically do is throw a pot of salted water on the stove and bring to a full, rolling boil. This is perfect for dried pasta but fresh pasta […]

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How Blanching Can Make You A Better Cook

December 23, 2014 0 Comments
How Blanching Can Make You A Better Cook

Why Professional Chefs Love to Blanch Ingredients You’ve probably read the directions in many different recipes. “Plunge into rapidly boiling water for one minute. Remove and plunge into ice water to stop the cooking process.” – that’s Blanching It’s a technique that is called for frequently, but I think it is frequently misunderstood. I think […]

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How to Soft Boil Eggs

January 17, 2014 11 Comments
How to Soft Boil Eggs

  How to Prepare Soft Boiled Eggs Crack! The shell breaks and the top comes off. Gooey, the yolk drips down the side. This is a soft-boiled egg. I’m not sure if soft boiled eggs are as popular now as when I was a kid growing up in the 60’s but I sure have great […]

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Moist Heat Cooking Technique – Boiling

October 23, 2012 0 Comments
Moist Heat Cooking Technique – Boiling

How To Boil Water As a cooking technique, boiling doesn’t get the same respect today as it did when I was growing up. Back in the day, my mom boiled everything and often. The problem was she only knew one kind of boil and that was a vigorous boil, what we now call a “Full […]

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10 Pasta Cooking Tips

July 17, 2012 6 Comments
10 Pasta Cooking Tips

Tips That Will Leave You With Perfect Pasta Making good pasta is easy, but to make great pasta….. How Much Pasta Per Person If you will be serving pasta as a main course with, say, a salad and some crusty bread, count on 4 ounces of pasta per diner. In other words, a one-pound box […]

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How to Blanch Foods

July 17, 2012 10 Comments
How to Blanch Foods

The Blanching Highlights Blanching is a two-step process in which foods are plunged into boiling water, usually for only a minute or two and then put into ice water to rapidly stop the cooking process. You can also blanch in fat, but this technique is not often called for. Reasons to blanch: to loosen thin […]

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A Different Way to View Boiling

May 18, 2012 0 Comments
A Different Way to View Boiling

Chinese Water Temperatures I remember as a kid my mom boiling a lot of foods. Vegetables – fresh, frozen or canned were thrown in a pan and brought to a boil.  Chicken, beef, pork, hot dogs, even some seafood was boiled.  There was no finesse about it; she just turned up the heat and let […]

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