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Technical

Boiling

boiling

Boiling is the process of cooking food in water at or near boiling temperature. Heat is transferred evenly through the liquid, and the food is generally cooked until it softens. Vegetables, meat, and eggs are commonly cooked this way.

Where It’s Used

“Briefly boil the vegetables in water so they stay crisp.”

Glossary

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Karsilastirma

Simmering

Simmering is keeping a liquid at a low temperature just below its boiling point, so light bubbles form on the surface. This method lets the ingredient cook slowly without falling apart. It's frequently preferred for preparing soups and sauces.
B
Benzer

Bringing to a Boil

Boiling is when a liquid bubbles vigorously and continuously at high heat, and food is cooked within that liquid. The steady high temperature at the boiling point speeds up cooking. It's widely used for cooking pasta and legumes.
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Karsilastirma

Poaching

Poaching is gently cooking food in a hot liquid below its boiling point, without the liquid moving. The low, steady temperature keeps the ingredient soft without falling apart. Eggs and fish are commonly poached.
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