Episode 12: Boiling Point

You often hear the term “I can’t even boil water!” when somebody describes their lack of confidence in the kitchen. Although this statement is generally said in jest, it isn't necessarily far from the truth. There are several different cooking methods requiring food to be submerged in hot liquid, and it’s worth understanding the science behind them. Boiling – would have to be the easiest method of cookery, normally water is used and cooking time is short. Controlling the heat is simple as boiling point is 100oC. The best description for boiling is bubbles rising and rapidly bursting at the surface of the liquid. Cooking vegetables with this method will lock in colours and nutrients. Simmering – is where things get a little trickier. Simmering is a gentler method of cooking as bubbles gently rise to the surface of the liquid but don’t burst. This happens around 95 to 98oC. Foods that require longer cooking time (stews and braises) appreciate the gentle simmering process. Poaching – requires vigilance and regular adjustment of the heat source. Liquid is heated to approximately 93 to 95oC and small bubbles appear on the base of the pot, they don’t rise and the liquid has little to no movement. Delicate foods such as fish and poached eggs use this method, as they would simply break apart if boiled rapidly. Perfect Soft Boiled Eggs In a saucepan, bring to the boil enough water to just cover an egg. Gently lower the eggs into the pot and turn the heat down to a simmer. Soft yolks will take 3-4 minutes and firmer yolks 5-6 minutes. Note: Eggs are best used at room temperature.