boiling point of a liquid is the temperature at which the vapor pressure of the liquid equals the environmental pressure surrounding the liquid.[1][2][3][4]
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Boiling Point Method
Fill a pan with about three inches of water and bring to a rolling boil. Place at least two inches of the thermometer stem into the water, making sure the sensing tip is fully inserted. Use caution to avoid burns.
Boiling point
The temperature reached when a mixture maintains a full bubbling motion on its surface
Boil ...
At sea level, the boiling point of water is 212 degrees F (100 degrees C). As a general rule, the temperature decreases by 1 degree F for every 540 feet of altitude (0.56 degrees C for every 165 meters).
boil To cook in liquid at or above the boiling point ( 100 Celsius, 212 Fahrenheit), when liquid bubbles and evaporates into steam; a rolling boil is a vigorous boil.
boiled dinner See New England boiled dinner.
bok choy See bai cad.
Bain-marie: A French double boiler or a large open vessel half-filled with hot water in which saucepans are placed to keep contents nearly at boiling point.
Bake: To cook by dry heat in the oven.
Scald: To heat a liquid almost to the boiling point.
Score: To Use a knife, fork or the edge of a spatula, to make shallow slits by gently pressing it against the surface.
Dish: Boiling Point
Dish: Into The Mix
Dish: Truth Without The Trimmings
The Cook's Canon
Thomas Keller's Bouchon
On Food and Cooking
Timeless Art of Italian Cuisine
Sandra Lee Semi-Homemade Cooking 2
Ballymaloe Cooking School Cookbook ...
Fahrenheit A temperature scale where 32 degrees is the freezing point of water, and 212 degrees is the boiling point. C=(F-32)*5/9.
fajitas A Mexican dish of marinated meat fried with onions and peppers, cut into strips, and served with tortillas.
Pressure and a change in composition of the liquid may alter the boiling point of the liquid. For this reason, high elevation cooking generally takes longer since boiling point is a function of atmospheric pressure.
To heat milk to just below the boiling point.
Sear
To cook at very high heat for a short period of time in order to brown meat and seal the surface ensuring that the juices are trapped within.
Shred ...
scald - to heat a liquid to just below the boiling point, when bubbles form around edge of pan.
score: to make criss-cross cuts over the surface of a food with a knife.
Cooking just below the boiling point, as in the preparation of coddled eggs.
Cold or first pressing
Describing the first batch of olive oil extracted from a batch of olives.
When the temperature reaches 212F, or the boiling point of the water, the water begins to evaporate. The foam that rises to the top is comprised of the protein solids and salts. The foam is skimmed off and what is left is the milk fat.
To simmer To cook food in liquid over gentle heat, just below the boiling point, low enough so that tiny bubbles just begin to break the surface. To smoke Dried and cured in wood smoke.
Since the boiling point of water is 212° Fahrenheit (100° Celsius), the chocolate in the bain marie cannot heat above this temperature.
Poaching is cooking food in liquid below the boiling point, while steaming is cooking food that has been placed above boiling water. Roasting means baking in hot dry air, generally in an oven.
Bring the cream to the boiling point and scald it. Remove from the heat. Beat the egg yolks in a bowl. Add the cream mixture, about 1/4 cup at a time, to the beaten eggs, whisking in between each addition, until all is used.
appliances is done at atmospheric pressure since the lid is not pressure-tight (and indeed is 'sealed' only by condensed vapors and gravity); thus, as long as water remains in the pot, internal temperatures can go no higher than the boiling point of ...
As the water reaches boiling point it turns to steam and eventually creates sufficient pressure to force all the water from the lower section up the tube at once, ...
Scald: To heat just below the boiling point, when tiny bubbles appear at the edge of the saucepan.
Simmer: To cook in liquid just below the boiling point.
Steep: To let food stand in hot liquid in order to extract or to enhance flavor.
To cook slowly and gently in a liquid just below the boiling point. Usually eggs are coddled when making traditional Caesar salad to help them absorb and emulsify evenly with the lemon juice and olive oil.
To heat a liquid to just below boiling point, where the surface of the liquid is very agitated, but not boiling.
Simmering point
The temperature of a liquid when it is heated to just below boiling point.
To heat milk or cream to a temperature just below the boiling point.
Scald:
To prepare milk or cream by heating it to just below the boiling point; to prepare fruit or vegetables by plunging into boiling water to remove the skins.
poach To simmer a food in liquid at just below the boiling point -- usually eggs or fish.
proof To let yeast dough rise.
rolling boil When a liquid is boiling, and cannot be stirred down to below boiling point.
Once the mixture has reached boiling point, turn down the heat and leave to simmer for 45-55 minutes, stirring occasionally. The apples and onions should become lovely and soft, and the liquid should be thick and syrupy.
To heat a liquid to its boiling point, until bubbles break the surface. "Boil" also means to cook food in a boiling liquid.
BONE
To remove the bones from meat, fish or fowl.
1. To heat milk or cream to just below boiling point, when tiny bubbles begin to form at the edges of the pan but there is no overall bubbling.
2. To plunge fruit or vegetables in boiling water to remove the skins.
Sautoir Sear ...
scald: To heat milk to just below the boiling point when making custards and dessert sauces to shorten the cooking time and add flavor.
scallion: Any of a group of onionlike plants, such as the shallot, green onion, and leek.
Scald-To cook just under the boiling point.
Score- Cut diagonal slits on the top of meat.
Sear-To cook meat in a frying pan under high heat to seal in juices. Then the meat is usually cooked in the oven after searing.
Once the chutney has reached boiling point, simmer it, uncovered and stirring frequently, for around forty minutes until it becomes thick and dark.
Coddling: Coddling is cooking an object just below the boiling point.
A common tool used to determine alcohol content by volume by measuring differences in boiling points between water and alcohol. The tool is not entirely accurate.
Simmer: To cook in liquid just below the boiling point. The surface of the liquid should be barely moving, broken from time to time by slowly rising bubbles.
Skewer: To spear small pieces of food on long, narrow metal or wooden sticks.
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To heat milk to just below the boiling point. Scallion
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Also called "spring onions," these are very young ordinary onions (such as "shallots") picked when beds of onions need to be thinned. Scallop ...
Simmering: Cooking food in water below boiling point or about 185 degrees Fahr.
Braising: Cooking food in slow oven with moisture surrounding food in the pan.
Stewing: Cooking at 186 degrees Fahr.
Simmer
To cook in liquid that is just below the boiling point. Bubbles will form slowly and burst before reaching the surface.
Sliver
To cut into long thin pieces with a knife. Often used with almonds or pimentos.
Poach: To cook food gently in hot liquid that's just below the boiling point. Liquids can vary from broths, to water, to syrups.
Polenta: [po-LEHN-tah] An Italian cornmeal mush that is often cooled and then fried, grilled, broiled, or baked.
Cooking food in simmering liquid, just below boiling point.
Polenta
A cornmeal porridge that is the traditional basic dish of northern Italy. Polenta can be eaten fresh or, when set, cooked in a variety of ways.
coddle: to cook gently in a liquid just below the boiling point.
dash:a very small amount, less than 1/8 teaspoon.
flute: to make decorative indentations around the edge of pastry, vegetables and fruit.
Coddle - To cook gently just below the boiling point. Most commonly refers to eggs, where the egg is cooked for 1 minute in the shell.
Congeal - To turn liquid into solid by chilling.
Simmer
To cook in liquid that is barely at the boiling point and small bubbles rise below the surface.
Skim
To remove a substance from the surface of a liquid. Ex: "Skim" the milk after scalding.
Frémir - To keep a liquid just below the boiling point.
Glace de Cuisne - Reduced meat stock.
Glacer - To decorate a cake or other pastry with a smooth and shiny layer of icing.
POACH:
To cook very gently in hot liquid kept just below the boiling point.
PUREE:
To mash foods until perfectly smooth by hand, by rubbing through a sieve or food mill, or by whirling in a blender or food processor.
Scald: To heat a liquid, usually milk or cream, to just below the boiling point. May also refer to blanching fruits and vegetables.
Scale/scaling: To measure ingredients by weighing; to divide dough or batter into portions by weight.
Simmer To cook liquid just below the boiling point
Skewer A thin, pointed metal or wooden rod, onto which chunks of food are threaded, then broiled or grilled.
Pasteurize - To preserve food by heating it below the boiling point for the purpose of destroying certain microorganisms and arrest fermentation, usually applied to milk and fruit juices.
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To heat milk just below a boiling point. Tiny bubbles will form around the edge
Shred
To cut into very thin strips ...
Poach - To cook food in liquid, at or just below the boiling point. For eggs, meat, or fish, the liquid is usually water or a seasoned stock; fruit is generally poached in a sugar syrup.
Because of a lower boiling point, foods cooked in steam or boiling liquids take longer to cook.
Lower air pressure may cause baked goods that use yeast, baking powder, baking soda, egg whites, or steam to rise excessively, then fall.
BOIL : To cook in water or liquid under a boiling point or reaches the point when a boiling liquid is in turmoil; its surface is agitated and rolling.
boil - To cook submerged in a boiling liquid at or above the boiling point of water.
Check out my article on How To Boil Water - Boiling Points of Water.
Simmer - to cook liquid at a temperature just below the boiling point, low enough that tiny bubbles just begin to break beneath the surface around the edge of the pan.
A temperature scale where 0 is the freezing point of water, and 100 is the boiling point (at sea level.) F = 32 + C * 9/5.
chafing dish
A dish kept above a heat source to keep food warm.
Simmer - To cook food in liquid which is heated to just below boiling point.
Sincronizada - [Spanish] double-decker quesadilla.
Single cream - [Great Britain] Light cream.
To scald is to heat a liquid, usually milk, to just below the boiling point.
Dice
To dice means to cut into small pieces, (1/4 inch or less.) ...
The boiling point of water is 212 degrees, F, at sea level, and the browning reactions don’t start at temperatures below 330 degrees, F, so it’ ...
Simmer
A method of cooking food in liquid that is kept just below the boiling point.
Skim
Removing any fat or foam from the surface of liquid.
Scald - To heat milk just below the boiling point. Or, to immerse a vegetable or fruit in boiling water in order to remove its skin easily.
Scald - To heat milk to just below the boiling point.
Scale - A kitchen utensil used to accurately measure the weight of an ingredient, also the process of removing the scales from fish with a knife or a fish scaler.
 See also: Boiling, Water, Cooking, Temper, Vegetable
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