Many popular recipes in Australia require one or more ingredients to be boiled. Although you can cook entire meals without learning the basics of boiling, this is one of the essentials of cooking you'll eventually have to master. Thankfully, you can learn what to do quite easily.
Boiling food: How and when to do it
Only boil foods that are suited to this method of cooking. Delicate fish breaks up in boiling water, for example. There again, if you're making a stir-fry, then wet ingredients that have just been boiled will cause the dish to spit fat and oil.
Additionally, some foods are better raw or lightly grilled because they become mushy when boiled. Avocado recipes are a good example. That said, many foods are suited to boiling, including pasta, eggs, noodles, and rice. Seafood, tougher cuts of meat, and dumplings, as well as fresh vegetables such as carrots and potatoes, are also boiled in a variety of recipes.
For instance, if you're preparing a twisted pasta with creamy greens & bacon dish, boiling the pasta correctly is key to getting the right texture.
What is the boiling point, and what changes It?
Most people know that the boiling point of water is 100°C. Once a pan of water has reached this temperature, gases in it will be released as invisible vapour. You can't see this unless it immediately condenses as steam. However, you can observe it as it escapes from the water in what looks like bubbles. Therefore, you'll know when your water reaches boiling point and begins bubbling.
Nevertheless, certain factors change the boiling point of water. Atmospheric pressure is one, but this rarely affects cooks. Adding salt or stock to your water can, though. Both raise the boiling point marginally over 100°C. The addition of sugar — when boiling candied fruit, for example — will also have this effect. Finally, if you live in a hard water area, your boiling point will probably be higher than someone with a soft water supply.
Understanding the role of simmering in home cooking
Once your pan has started to boil, turn the heat down so that it only produces a few bubbles rather than a full boil. Add the food you're boiling while the liquid is in this calmer state, as it's safer than dropping items in during a hard boil. Cover the pan with a lid to trap heat inside while simmering. The lid will condense evaporated water, allowing it to return to the pan.
If you're making a soup, such as this prawn & tomato pasta recipe, gentle simmering allows the flavours to meld perfectly.
Tips for boiling pasta and other solid foods
- Add a good pinch of salt to the water when boiling rice, vegetables, or pasta: most of it will be drained off after cooking, but it will season your food well while cooking.
- Use more water than you need to cover the food: this will help to prevent starchy foods, like potatoes or rice, from becoming too sticky.
- Top up the water level if needed: try adding freshly boiled water from the kettle to save time.
- Use a colander to strain boiled pasta, noodles, etc.: this is safer than trying to drain the food against the lid of your pan over the sink.
- Stir solid food occasionally while it is boiling: don't do this when boiling rice if you want it to be sticky, as is common in some Asian cuisines.
For a hearty, filling meal, consider making a jacket potato with trimmings, which relies on perfectly boiled potatoes.
Tips for boiling soup and other liquid foods
- When boiling stew dishes or casseroles, don't add too much water to begin with. Remember: it is easy to pour in more if needed but harder to take away.
- If you are boiling soup that is too runny, then remove the lid of your pan to allow evaporation to occur unhindered. This cooking method is known as reduction.
- When boiling stew and similar dishes, if scum or foam appears on the top of the water, you can skim it off with a spoon.
- Pans with heavy bottoms are best for boiling soup and other wet dishes. They distribute heat evenly, which helps prevent food at the bottom of the pan from drying out.
- Season with salt and pepper more cautiously when making a stew, casserole, or sauce-based dish since you won't be straining it away. Taste frequently, but allow the liquid to cool on your spoon before putting it in your mouth.
For those who prefer plant-based dishes, explore these vegetarian recipes for more inspiration.
Essentials of boiling FAQs
What are the basic rules for boiling?
Put a pan on the stove, half to two-thirds filled with water. Add a pinch of salt. Cover the lid and heat the water until it begins to form bubbles. After reaching boiling point, turn the heat down.
Is boiling the best way to cook?
Boiling isn't the best way to cook everything, but some foods, such as fresh vegetables, are best boiled or steamed, depending on how you want to serve them.
Why is boiling important in cooking?
Boiling turns raw food into cooked food, which tenderises it and helps to kill off microbes that might otherwise get into the human body. It is also a good method for cooking food evenly, unlike grilling or pan-frying, for example.
What are the requirements for boiling?
To boil something, you need a pan or similar container, a liquid —typically water or stock— and a heat source. Most boiling in cooking is done on the hob in a saucepan.
What is the advantage of boiling in cooking?
Boiling stew, sauces, or similar foods helps to reduce them as water evaporates, which adds to flavour intensity. More widely, boiling is a relatively quick and energy-efficient way of heating up various foods.
For single-serving meal ideas, check out meals for one person. If you’re a potato lover, find more potato recipes to elevate your home cooking.