Boiling
Cooking food fully submerged in water at 100°C with vigorous bubbling.
What You're Doing
Cooking food fully submerged in water at 100°C with vigorous, rolling bubbles. The turbulent motion keeps food moving and ensures even cooking.
Visual Cues
Look for these signs to know your technique is working:
- Large, vigorous bubbles breaking the surface
- Water rolling and turbulent
- Steam rising steadily
- Food moving freely in the water
Why It Works
At 100°C, water's turbulent motion keeps food in constant motion for even cooking. The high energy transfer rapidly gelatinizes starches and denatures proteins.
Failure Modes
Avoid these common problems:
- Not enough water - food cooks unevenly
- Forgetting to salt - bland results
- Overcooking - mushy texture
- Starting in cold water (for pasta) - starchy and sticky
Requirements & Guidelines
- Use enough water (1L per 100g of pasta)
- Salt the water generously
- Return to boil after adding food
Recipes Using This Technique
Technical Details (CKL)
pot "stock pot" 4l
heat pot to 100C
apply "water" to pot
apply "pasta" to pot
wait 10min