Label
All
0
Clear all filters

The Boiling Point: A Reliable Landmark

Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About

It isn’t always easy for the cook to recognize and maintain a particular cooking temperature, and reproduce the same temperature reliably. Thermostats, thermometers, and our senses are all fallible. So one of the great advantages of water as a cooking medium is that its boiling point is constant—212°F/100°C at sea level—and it’s instantly recognizable. The sure sign of boiling water is bubbling. Why? When the water in a pan is heated near boiling, molecules at the bottom, where the pan is hottest, vaporize and become steam, and form regions that are less dense than the surrounding liquid. (The small bubbles that form very early on are pockets of air that had been dissolved in the cold water but became less soluble as the temperature rose.) Because all the pan heat at the boil goes into vaporizing the liquid water, the temperature of the water itself stays the same. It’s only slightly higher at a full, rolling boil than in a gently bubbling pot, and will not get any higher until the phase change from liquid to gas has been completed.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

In this section

Part of

The licensor does not allow printing of this title