Boiling

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By heating a product in a liquid to no more than 100°C, it becomes softer and easier to digest. Boiling is a wet preparation method with a low cooking temperature. This technique is applied at every station in the kitchen. You can boil a product starting in cold liquid or in hot liquid. If you start in cold liquid, the exterior of the product will remain open, which means that the product will cook more evenly. You start cooking in hot water when you have products that should maintain their original shape.

Equipment required: Large enough pan, stove.

Can be used for: Potatoes, carrots, parsnip, fish bones, beef bones, eggs, rice, milk, apples, strawberries, raspberries.

Click here to find out more about this technique.