Boiling cooks food by submerging it in water or broth at 212°F (100°C). Ideal for pasta, vegetables, and eggs, this method works best with large stainless steel or aluminum stockpots for even heat distribution. Pots with strainers or glass lids make draining and monitoring easier.
• Stockpot
• Saucepan
• Fill the stockpot or saucepan with water, leaving some space at the top to prevent overflowing.
• Place the pot on the stove and turn the heat to high.
• Add a pinch of salt to the water to help it boil faster and enhance the flavor of the food.
• Wait for the water to reach a rolling boil, indicated by vigorous bubbling and steam.
• Add your ingredients (e.g., pasta, vegetables, or eggs) carefully to avoid splashing.
• Adjust the heat to maintain a consistent boil and stir occasionally to ensure even cooking.
• Test the food for doneness by sampling or using a fork/knife.
• Once cooked, carefully pour the water and food into a colander to drain.
• Step 1: Allow the pot to cool completely before cleaning to avoid thermal shock.
• Step 2: Rinse the pot with warm water to remove any residue.
• Step 3: Use a soft sponge and dish soap to clean the interior and exterior surfaces. For stubborn stains, fill the pot with warm water and a bit of baking soda, then let it soak before scrubbing.
• Step 4: Rinse thoroughly and dry immediately to prevent water spots or rust.