Cooking method
Boiling
Cooking submerged in water at its boiling point, where the liquid holds a ceiling temperature the food cannot exceed.
What conditions it creates
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Boiling operates in the moist heat at or below boiling regime.
Reasonable evidence
- Evidence type
- controlled experiment
- Confidence
- medium
- Sources
- An Integrated Model of Heat Transfer in Meat Products during Multistage Operations 2. Modelling of Heat Transfer during the Processing of Smoked–Salted Loin Pork reputable
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Boiling has moderate dependence on equipment.
Reasonable evidence
- Evidence type
- controlled experiment
- Confidence
- medium
- Sources
- An Integrated Model of Heat Transfer in Meat Products during Multistage Operations 2. Modelling of Heat Transfer during the Processing of Smoked–Salted Loin Pork reputable
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Boiling holds food in submerged, liquid conditions.
Reasonable evidence
- Evidence type
- controlled experiment
- Confidence
- medium
- Sources
- An Integrated Model of Heat Transfer in Meat Products during Multistage Operations 2. Modelling of Heat Transfer during the Processing of Smoked–Salted Loin Pork reputable
How the heat gets in
-
Boiling produces a moderate gradient through the food.
Reasonable evidence
- Evidence type
- controlled experiment
- Confidence
- medium
- Sources
- An Integrated Model of Heat Transfer in Meat Products during Multistage Operations 2. Modelling of Heat Transfer during the Processing of Smoked–Salted Loin Pork reputable
-
Boiling deposits its heat at the surface.
Reasonable evidence
- Evidence type
- controlled experiment
- Confidence
- medium
- Sources
- An Integrated Model of Heat Transfer in Meat Products during Multistage Operations 2. Modelling of Heat Transfer during the Processing of Smoked–Salted Loin Pork reputable
-
Boiling transfers heat by natural convection.
Reasonable evidence
- Evidence type
- controlled experiment
- Confidence
- medium
- Sources
- An Integrated Model of Heat Transfer in Meat Products during Multistage Operations 2. Modelling of Heat Transfer during the Processing of Smoked–Salted Loin Pork reputable
-
Boiling transfers heat by conduction.
Reasonable evidence
- Evidence type
- controlled experiment
- Confidence
- medium
- Sources
- An Integrated Model of Heat Transfer in Meat Products during Multistage Operations 2. Modelling of Heat Transfer during the Processing of Smoked–Salted Loin Pork reputable
Why it works
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Boiling is governed by pectin solubilisation.
Reasonable evidence
- Evidence type
- controlled experiment
- Confidence
- medium
- Sources
-
Boiling is governed by starch gelatinisation.
Reasonable evidence
- Evidence type
- controlled experiment
- Confidence
- medium
- Sources
- New insights into gelatinization mechanisms of cereal endosperm starches (Scientific Reports 8:3011) Results and Discussion reputable
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Boiling is governed by heat penetration.
Reasonable evidence
- Evidence type
- controlled experiment
- Confidence
- medium
- Sources
- An Integrated Model of Heat Transfer in Meat Products during Multistage Operations 2. Modelling of Heat Transfer during the Processing of Smoked–Salted Loin Pork reputable
-
Boiling is governed by cell-wall breakdown.
Reasonable evidence
- Evidence type
- controlled experiment
- Confidence
- medium
- Sources
-
Boiling is governed by surface-to-core temperature gradient.
Reasonable evidence
- Evidence type
- controlled experiment
- Confidence
- medium
- Sources
- An Integrated Model of Heat Transfer in Meat Products during Multistage Operations 2. Modelling of Heat Transfer during the Processing of Smoked–Salted Loin Pork reputable
How it compares with steaming
| Compared on | Boiling | Steaming |
|---|---|---|
| Regime | moist heat at or below boiling | moist heat at or below boiling |
| Heat arrives by | conduction, natural convection | conduction, steam and latent-heat transfer |
| Heats most at | at the surface | at the surface |
| Moisture | submerged, liquid | saturated-vapour |
| Gradient | moderate | moderate |
| Needs equipment | moderate | moderate |