Boiling

This is one of the most commonly used cookery methods. Any pot is suitable for boiling but some special pots such as fish kettles are designed for a special purpose. Large equipment used for boiling includes the font, bratt pan (for bulk cooking) and pasta cookers. Always ensure that the pot is large enough to easily hold the food. In most cases a high ratio of liquid to food is used. This is because the water level reduces as it boils and it also prevents the food sticking together or cooking unevenly.

The liquid used can be water, stock, sugar syrup, court-bouillon or other flavoured liquids. Spices, herbs and other aromatics can be added to the liquid to alter the flavour. Boiling is mainly used in the preparatory cooking of vegetables and farinaceous dishes. Rapid boiling is used for vegetables, pasta and rice.

When boiling, you can use either a cold water start or a boiling water start. A cold water start is generally used for items that are large, starchy or bitter. A boiling water start is generally used for tender items or if you want to retain the maximum amount of colour and some crispness. Placing the items in iced water after boiling stops the cooking process and helps retain the colour and texture

Other Terms Associated with Boiling

Other terms associated with boiling are simmering and blanching. Simmering and blanching are not separate cookery methods.

Simmering uses a temperature range between 95°C and 98°C. It uses the same principles as boiling, however the heat is reduced and there is only slight movement of the liquid. Simmering is used for cooking stocks or large, second-class cuts of meat.

For food items that require longer cooking times, the liquid is often reduced to simmering once it has reached boiling point. This prevents excessive evaporation. The food will also retain its shape better and not break up, because it is not being jolted around by the rapid boiling. It also allows any impurities to rise to the top so that they can be skimmed off and removed. If rapid boiling was used then the impurities would be circulated back into the liquid and would make the resulting stock cloudy.

Blanching means to par-cook (partially cook) items quickly using a boiling water start. Green vegetables are often blanched to retain their flavour and to prepare them for service and tomatoes are blanched for concassée to allow easy peeling. Bones that are to be used for making stock can be blanched first. This sets the impurities, allowing them to be washed off before the bones are put into the stock. If they were not blanched, the flavour of the impurities would affect the stock.

Glossary term - Par-cook: this term means to part cook.

Many vegetables are boiled to prepare them for service. Green vegetables are usually blanched to prevent discolouration and to finish them quickly during service. This helps to prevent them from breaking up, whilst retaining favour and vitamin content.

Starchy vegetables such as potatoes and turnips are boiled with a cold start. Once the liquid has boiled it is reduced to a simmer to prevent the items breaking up. The cold water start helps to leach out excess starch and bitterness. The vegetables should be covered to allow them to cook through evenly.

Pulses are cooked rapidly to help release toxins and make them easier to digest. Before being cooked they must be rehydrated, either by being soaked in cold water overnight, or rapid-soaked by pouring boiling water over them and letting them steep for about an hour. This allows any impurities to leach out into the steeping liquid, which is discarded before cooking. Boiled lentils can be used as a meat substitute and can be further processed into patties. Boiled yellow split peas can be used for dhal and chickpeas are boiled prior to using them in salads or for hummus.

Fruits such as peaches are usually only boiled (blanched) to remove the skin.

Farinaceous items are often boiled to soften the starch. Because some of the starch is leached into the liquid, a large volume of liquid is required to prevent the food items sticking together. Usually a ratio of 10:1 is recommended for rice or pasta, meaning that you need to boil 10L of water to cook 1kg of rice.

Boil the food rapidly as this allows the food to move within the liquid. In general, rice and pasta need to be cooked for 10-12 minutes, but check the packaging for recommended cooking times. Fresh pasta does not take as long to cook. After cooking, drain the food into a colander and refresh with cold water.

Rice may be formed into dumplings (zongzi) which are usually wrapped in bamboo leaves and then boiled. Zongzi is a Chinese specialty and variations are available throughout Asia.

If you cook pasta to order, it may be pre-cooked so that you will only have to reheat it briefly when ordered. Once reheated, toss it with olive oil, season and serve immediately. Pasta should be cooked al dente, so that some of the firmness remains.

Another common method for cooking rice and other farinaceous dishes is the absorption method. Technically, this is braising, so refer to that section for more information.

When boiling polenta and semolina, an exact volume of water or milk is used, so that the grains are done once they have absorbed all of the liquid. For polenta the ratio is 3:1; for semolina it is 5:1. The liquid should be brought to the boil, then simmered until the grains swell up and all of the liquid is absorbed. The finished mixture is then poured into a dish and set in the fridge. It can then be cut into shapes and finished in a pan or grilled under the salamander.

Milk is boiled for desserts such as Bavarian cream and sauces such as Anglaise, Béchamel and their derivatives. Cream is used extensively in sauces and for desserts such as panna cotta. Yoghurt and buttermilk can be used in the production of ice cream to add a slight acidic taste. Boiling the milk is especially important when making ice cream as it helps prevent bacterial growth. Cheese can be boiled as part of a sauce, e.g. sauce Mornay and for the classic cheese fondue.

Boiling is mainly used for secondary cuts of meat, poultry and seafood. This is because boiling slowly softens the collagen, making it more tender. First class cuts actually get tougher and stringier when they are boiled.

Whether you use a cold water start or boiling water start will depend on how the meat is to be used. If you are making a stock or broth, use a cold water start so that the flavour is leached into the liquid. Cured meats such as corned beef are also started in cold water to leach out excess salt. If you want to keep the flavour inside the meat then you should use a boiling water start.

When making stocks and boiling meat, the cold water start will allow impurities to rise to the surface where they can be skimmed off. As the collagen breaks down, it is converted to gelatine, which adds flavour to the liquid as it is released. This principle is also used for consommé, clarifying marinades and for some sauces and stews.

Tougher poultry such as goose may be par-boiled before roasting. Older chickens, called boilers, are used to make broth. Once the bird is cooked through, the meat is removed and can be further processed for croquettes. Game is not boiled except when using bones for stocks and sauces.

Fish is not usually boiled because it becomes tough due to the lack of connective tissue. Poaching is the preferred moist heat cookery method for fish. Shellfish such as prawns and lobster are often boiled for a short period of time, before being refreshed with cold water. Large shellfish such as mud crabs can be boiled in seasoned stock, then chilled in the liquid for maximum flavour. Soups and stocks are boiled to extract the flavours from the seafood. Steeping is a gentler alternative, which also prevents bitterness.

Eggs can be boiled using either a cold water start or boiling water start. The cold water start will prevent the eggs from cracking, due to the steady increase in temperature. Once the water boils, a lid should be placed on top, then the pot should be taken off the heat and the eggs allowed to steep for 10 minutes. This is referred to as coddling and stops the egg white going rubbery. Cool the eggs rapidly in iced water, then store them in the fridge and peel them to order.

The boiling water start is used when you do not want the egg to cook through completely, e.g. soft boiled eggs at breakfast. The cooking time should be between 2 and 10 minutes, depending on customer preferences. An egg cooked for 2 minutes would have a very runny yolk and some of the white may not be coagulated. After 3-4 minutes the white will be completely coagulated but the yolk will still be runny. Further cooking makes the yolk firmer and is solid after 10 minutes. Most people prefer their eggs to be cooked for 3-4 minutes. Eggs should always be refreshed in cold water before serving them.

A specialty in the southern states of America is boiled, freshly harvested peanuts, which are often sold on the roadside. In some Asian countries street vendors also sell boiled peanuts. Other nuts such as walnuts and almonds are usually only boiled (blanched) to remove the skin.