Boil Category

Boiling is a fundamental cooking technique that involves heating liquid until it reaches its boiling point, typically 100degC (212degF) at sea level. This process causes water or other liquids to form bubbles and vapor, effectively cooking food through intense heat transfer. Boiling ensures even cooking and is widely used for preparing pasta, vegetables, and eggs. It also serves as a method for sterilization and extracting flavors in culinary applications.