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Cooking by boiling is to cook in water
or other liquid heated until bubbling vigorously. Few techniques cause as
much confusion as boiling, simmering and poaching. Boiling is, in fact,
often a technique to be avoided. Most foods like meat and seafood for
example are poached instead (cooked in liquid held just below the boil so
that it just shimmers slightly on the surface), because boiling turns them
dry or stringy, and it can cause the liquid to become murky or greasy.
Some foods, however are best cooked at
a rolling boil. Rice and pasta cook more quickly and evenly in boiling
water. Green vegetables are often cooked uncovered in a large amount of
boiling salted water. The large quantity of water prevents the vegetables
from lowering the temperature of the water, which would slow their cooking
and cause them to lose their bright color. The salt also helps the
vegetables retain their green color. As soon as the vegetables are done,
immediately drain them in a colander and either plunge them into ice water
or quickly rinse them under cold tap water until completely cool. This
technique of immediately chilling the drained vegetables so they retain
their flavor and color is called refreshing.
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