Boiling

Boiling is one of the most widespread and oldest ways of cooking food, in which a product is immersed in liquid (most often water) and cooked at its boiling temperature, that is about 100 °C. It is a basic, versatile technique, mastered almost first of all.

Boiling is simple yet effective: the hot liquid evenly transfers heat to the product from all sides, bringing it to doneness. In water vegetables, grains, pasta, eggs, meat, fish, halushky, and varenyky are boiled, and stocks, soups, porridges, and compotes are made. Several modes are distinguished: vigorous boiling (for pasta or potato) and slow, barely noticeable boiling over low heat — simmering, in which the liquid only slightly stirs (for tender meat and clear stocks). The main advantage of boiling is its simplicity, evenness, and the absence of a need for fat, which makes it one of the healthier methods. But it is worth remembering that part of the water-soluble vitamins and flavour passes into the water during boiling, so this liquid (stock, broth) is often also used in the dish. Boiling is a fundamental skill, the basis of countless dishes in the cuisines of the whole world.