Cooking of food by immersion in water, stock, or other liquid heated to its boiling point. Boiling is used to cook meats, vegetables, and some grain foods (pasta, for example). Scalding, accomplished by heating to about 185 °F (85 °C), is commonly used to prepare milk to be used as an ingredient in various dishes. At just above the scalding temperature, fish and eggs may be poached. At the simmering point, just below that of boiling, soups, stews, and pot roasts may be prepared. Many foods, especially vegetables, are steamed in a rack placed above boiling water.
This entry comes from Encyclopædia Britannica Concise.
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