Jeni Wright, Eric Treuille, Le Cordon Bleu

Boil

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top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
“Bring to the boil” refers to heating a liquid until bubbles break the surface (100°C). The term also means to cook food in a boiling liquid.

© 1996 All rights reserved. Published by Le Cordon Bleu.