Boiling

Is cooking in boiling water. Solid food so cooked is called boiled food, though literally this expression is incorrect. Examples: Boiled eggs, potatoes, mutton, etc.

Water boils at 212° F. (sea level), and simmers at 185° F. Rapidly boiling water has the same temperature as slowly boiling water, consequently is able to do the same work, — a fact often forgotten by the cook, who is too apt “to wood” the fire that water may boil vigorously.

Watery vapor and steam pass off from boiling water. Steam is invisible; watery vapor is visible, and is often miscalled steam. Cooking utensils commonly used admit the escape of watery vapor and steam; thereby much heat is lost if food is cooked in rapidly boiling water.