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Boiling
Appears in
By Patience Gray and Primrose Boyd
Published 1957
Water boils at a temperature of 212 deg. F. The term ‘boiling’ is commonly misused, ‘boiled ham’, ‘boiled beef’, ‘boiled mutton’, for instance, being in fact only submitted to boiling temperature for a few moments to seal the surface of the meat, before being gently simmered at a temperature well below 212 deg. F. Actual boiling is usually of short duration, and followed by a period of simmering or poaching in respect of meat or fish. It is maintained:
- For the rapid reduction of a sauce, for instance when the liquor, in which a joint of meat or piece of poultry has been braised, is to be reduced before serving as a sauce; or to concentrate the liquor of a court-bouillon.
- For blanching green vegetables, i.e. green peas, cabbage, broad beans, haricots verts, which are boiled for eight to ten minutes according to size and age before being tossed in butter.
- For cooking spaghetti and other forms of pasta before they are treated with a sauce; for boiling rice.
- In the preparation of jams and preserves. After the sugar has been added, rapid boiling is enforced to set the jam in the shortest possible time without loss of flavour.
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