They always say that “a watched pot never boils” because it seems to take forever for water to boil…(never have figured out who “they” are, just go with it)…
ADVANTAGES>>>Yet this simple process of boiling has many advantages, including…
allowing you to cook a large amount of food quickly and easily
boosting the color of green vegetables
breaking them down foods that would otherwise be inedible—such as grains, beans, tougher and cheaper cuts of meat and poultry, and starchy vegetables—so that they are soft enough to eat
helping to disinfect water if necessary during certain circumstances-
keeping your pasta from getting soggy
maintaining the nutrittional value, of your food
making gravy and pan sauces by simplyg adding a splash of white wine or stock to the pan that you’ve just finished cooking in
INGREDIENTS>>>Foods that you will typically boil include…
leafy greens—such as spinach, Swiss chard, and beet greens
potatoes and other root vegetables
TOOLS…As far as tools that you will need in order to boil anything…you’ll need…
Pot..First and foremost, .you will need aarge, heavy-bottomed pot or deep saucepan, preferably with a lid…it is important that you choose a pot that is large enough so that there is enough water to submerge the food completely under the surface.
Potholders…for obvious reasons
Slotted spoon…This will help you remove the food once it has boiled and skim off the top of the surface as the food boils.
Tongs in various sizes
TIPS AND TECHNIQUE
Now as far as cooking, the ingredient being cooked will determine whether the food is added to cold water and then brought to a boil along with the water…or if you first bring the water to a boil and then add your ingredient....(more on this later)…
Three suggestions for making your water boil faster are to…
add a water-soluble substance—such as oil or sugar—to the liquid
make sure that there is no water on the outside of a pot before you start cooking.
put the lid on your pot
As far as keeping the water at the boiling point, be sure to…
add your food a bit at a time
keep the lid on your pot
use plenty of water so that the cooking liquid doesn’t cool down dramatically when you add your food
As far as seasoning the water that you will be boiling your food in…or at least for those of us who can’t cook a dang thing without a recipe…a good rule of thumb is to add 1-1/2tsp salt per quart of water. …(and how many of us actually measure the amount of water that we put into the pot whenever we are boiling things in the first place, even as obsessive-compulsive as I am)…
Boiling food often drains away many of the nutrients, such as water-soluble vitamins, of the food. One good way to avoid this is to serve the cooking liquid as part of the dish —such as in a soup or stew.