Boiled

Boiled

Boiled (/bɔɪld/), from the Old English bōlian, is a cooking method that involves heating water to its boiling point and then immersing food items in it to cook them. This method is commonly used in various cuisines worldwide.

Etymology

The term "boiled" is derived from the Old English bōlian, which means "to bubble up". This term is related to the Middle Dutch boelen and the Old High German bollēn, both of which also mean "to bubble up".

Related Terms

• Boiling Point: The temperature at which a liquid turns into vapor.
• Simmer: A cooking technique that is similar to boiling, but at a lower temperature.
• Blanching (cooking): A cooking process that involves briefly immersing food items in boiling water.
• Poaching (cooking): A cooking technique that involves cooking by submerging food in a liquid, such as water or broth, that is just barely simmering.
• Steaming: A cooking method that involves boiling water to produce steam, which then cooks the food.

See Also

• Cooking
• Culinary Arts
• Food Preparation

External links

• Medical encyclopedia article on Boiled
• Wikipedia's article - Boiled

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