Boiling

Boiling is the next best option to pressure steaming. Boiling is cooking food completely submerged in water at 212°F (100°C). Boiling is a penetrating method and, thus, an efficient tenderizer. However, boiling is also a violent cooking method, because at the boiling point water molecules move around very quickly. This is apparent when you look at the roiling, bubbling action of water at the boil. Because this violent motion can easily break up delicate foods, boiling is not used for foods with delicate textures.