simmering and poaching, food is heated by
the convection currents in hot water. The
maximum temperature possible is the boiling
point, 212ºF/100ºC at sea level, which is
usually not high enough for these “moist”
cooking methods to trigger browning
reactions. Despite the relatively low cooking
temperature, boiling is a very efficient
process. The entire surface of the food is in
contact with the cooking medium, and water
is dense enough that its molecules constantly
collide with the food and rapidly impart their
energy to it.
As a cooking technique, boiling probably
followed roasting and preceded baking. It
requires containers that are both water-and
fireproof, and so probably had to await the
development of pottery, around 10,000 years
ago.
The Boiling Point: A Reliable Landmark It
isn’t always easy for the cook to recognize