Editing Boiling

Boiling is the method of cooking food in boiling water or other water-based liquids such as stock or milk. 

Simmering is gentle boiling, while in poaching the cooking liquid moves but scarcely bubbles.

The boiling point of water is typically considered to be 100 °C (212 °F; 373 K), especially at sea level. Pressure and a change in the composition of the liquid may alter the boiling point of the liquid. High-elevation cooking generally takes longer since boiling point is a function of atmospheric pressure.

[[Category:Cooking techniques]]