same temperature as someone in Boston
would have to add more than half a pound of
salt to that quart of liquid (225 grams to a
liter).
Cooking Below the Boil Though the boil is a
handy temperature landmark, it’s not
necessarily the best temperature at which to
cook foods in water. Fish and many meats
develop an ideal texture at temperatures
around 140ºF/60ºC. If they’re cooked in
boiling water, which is 70ºF hotter, then the
outer portions of the food overcook and dry
out while the interior heats through. Lower
water temperatures reduce this overcooking,
though they also prolong cooking times. A
water temperature of 180ºF/80ºC, verified by
thermometer, offers a good compromise
between gentle and efficient cooking.
Steaming: Heating by Vapor condensation and
Convection