Synonyms & Antonyms for boiling Synonyms: Adjective • ardent, • broiling, • burning, • fervent, • fervid, • fiery, • hot, • piping hot, • red, • red-hot, • roasting, • scalding, boiling scorching, • searing, • sultry, • superheated, • sweltering, • torrid, • ultrahot, • white-hot Antonyms: Adjective • algid, • arctic, • bitter, • bone-chilling, • cold, • freezing, • frigid, • frozen, • glacial, • ice-cold, • iced, • icy Visit the Thesaurus for More Recent Examples on the Web: Adjective One idea is that about a million years after the Big Bang, the universe cooled and underwent a phase transition, an event similar to how boiling water turns liquid into gas.

— Yasemin Saplakoglu, Scientific American, 3 Mar. 2020 If boiling is still stuck on, pour more boiling boiling over whatever hasn’t come clean. — Washington Post, 3 Dec. 2019 The simplest fix could be as easy as boiling water—boil a medium-size pot once or twice per week, and pour down the drain. — Country Living Staff, Country Living, 14 Oct. 2019 Although boiling water is always a set temperature, eggs coming from the fridge or countertop are not. — Genevieve Ko,, 18 June 2019 Organizers shared tips to help prevent the virus, which include washing hands with soap for more than 30 seconds, eating food that is thoroughly cooked and boiling water before drinking.

— Rachel Axon, USA TODAY, 6 Feb. 2018 Organizers shared tips to help prevent the virus, which include washing hands with soap for more than 30 seconds, eating food that is thoroughly cooked and boiling water before drinking.

— Rachel Axon, USA TODAY Sports, 6 Feb. 2018 More boiling water: Boil water advisories typically happen due to a water main break and/or a loss of pressure in the water system. — Brian Manzullo, Detroit Free Press, 24 Oct. 2017 The station is home to two boiling water reactors, capable of powering more than 2.25 million homes and businesses. — Staff Report, The Aegis, 6 June 2017 See More These example sentences are selected automatically from various online news sources to reflect current usage of the word 'boiling.' Views expressed in the examples do not represent the opinion of Merriam-Webster or its editors.

Send us feedback. • Browse the Dictionary: • a • b • c • d • e • f • g • h • i • j • k • l • m • n • o • p • q • r • s • t • u • v • w • x • y • z • 0-9 • Home • Help • About Us • Shop • Advertising Info • Dictionary API • Contact Us • Join MWU • Videos • Word of the Year • Vocabulary Resources • Law Dictionary • Medical Dictionary • Privacy Policy • Terms of Use • Browse boiling Thesaurus • Browse the Medical Dictionary • Browse the Legal Dictionary © 2022 Merriam-Webster, Incorporated If you find cooking so tricky that you can’t even boil water, think again; boiling is the most simple and fundamental way to cook some of your favorite foods.

Learn how this dynamic stage of liquid cooking works and when to use it. Boiling is an essential cooking boiling used to prepare everything from pasta to vegetables, eggs, and meats. It’s used in kitchens around the world every day, and best of all, it requires little more than a heavy-bottomed pot or saucepan to get started.

Even though boiling happens at a temperature only a few degrees higher than simmering or poaching, those little degrees make a profound difference in how food is cooked. What is Boiling? Scientifically speaking, boiling is an explosive phase change between a liquid state and a gas state.

In the kitchen, boiling is cooking food at a relatively high temperature, 212 degrees, in water or some other water-based liquid. When liquids boil, bubbles caused by water vapor rush to the surface of the liquid and pop. It’s a vigorous process that works best for sturdier foods; anything delicate can get damaged. The Process- How it Works? Boiling is a moist-heat cooking method that happens when the liquid’s temperature reaches 212 degrees. Food is completely submerged in water for even heat distribution.

The full boil is a vigorous one, where bubbles rapidly and violently break over the entire surface of the water. A slow boil is a lazy boil, almost a simmer, at 205 degrees. In the case of a slow boil, bubbles will slowly break over the surface of boiling water. Depending on the food you cook, you either have to add it to already boiling water, boiling add it to cool water and bring it up to boiling temperature; there’s more on that later, down boiling.

What Culinary Problem is this Method Solving? Boiling is used to enhance the texture of starchy foods and tougher proteins, making them more boiling. It also revives grains, dried pasta, and dried legumes, making them soft and tender.


Using a Boiling to Monitor Temperatures The best way to tell if your food is boiling is by looking at the surface of the liquid. Are there big bubbles breaking at the surface?

If not, it may be time to turn up the heat or cover your pot. You can also use a thermometer to monitor the water temperature and to gauge the internal temperature of what you’re cooking, especially for meat and poultry. Ways to Make Water Boil Faster The old adage of “a watched pot never boils” seems true if you’ve ever waited an eternity for a large boiling pot of water to heat up. If you’re wondering what you can do to speed up the process, there’s some boiling that suggests that adding a water-soluble substance like salt or sugar to the liquid can lower the boiling temperature somewhat and make that water boil faster.

If that doesn’t appeal to you, put the lid on your pot and that should help. Effects of Altitude on Boiling Believe it or not, boiling depends on the atmospheric pressure around you.


Higher elevations with lower atmospheric pressure may mean that your water reaches a boiling point at a lower temperature. However, you may have to cook your boiling longer because you’re also cooking at a lower overall temperature. Benefits of Boiling • Time: In terms of time, boiling can boiling lightning fast, or very slow. Blanching vegetables can take very little time. Pasta boiling potatoes can take 10-15 minutes, somewhere in the middle.

And tough meats or poultry can be given long, slow cooking to make nutritious stock and tender proteins. • Taste: Boiled food retains its natural flavor, without the addition of fats or oils in sautéing or frying. Boiling also makes flavors more concentrated by reducing sauces. • Texture: No one could eat a meal of raw potatoes, dried beans, or uncooked quinoa. Boiling makes grains, beans and starchy vegetables palatable and edible by breaking them down and making them soft.

• Nutrition: Boiling is the best way to make delicious and highly nutritious stocks out of boiling and vegetables.

However, many water-soluble vitamins can leach out into the cooking liquid during the boiling process. If you drain away your boiling liquid, you may be throwing away a lot of nutrients, too. One way to prevent this is to serve the cooking liquid as part of the dish to maintain the nutritional value of what you’re cooking.

Soups and stews use this to their advantage. How to Maintain a Boil The key to maintaining a boil is to use plenty of water so when you add your food, it doesn’t cool the cooking liquid boiling dramatically and slow the cooking process.

Add your food a bit at a time, allowing the water to better maintain its heat. Keeping the lid on your pot will help keep proper boiling boiling, as well.

Boiling Technique When ingredients are boiled, they are done so in water or some other liquid, sometimes containing salt, oil, or butter for flavor and boiling. The food is usually added to the liquid once it reaches a boil, and then sometimes turned down to the simmering stage of cooking until finished.

Other times, however, food is added to cool water and then brought up to a boil. This is especially the case with root vegetables: carrots, potatoes, sweet potatoes, beets, turnips, and rutabagas. How Much Liquid to Use (large amounts for complete submersion) As a cooking method, boiling is simple and well suited for large-scale cookery, as long as you have a large enough pot.

Whatever you cook, make sure that there’s enough water to submerge the food completely under the surface. The hot liquid is what cooks the food, after all!

How Much Salt to Use for Boiling/Seasoning the Water Most home cooks and even chefs eyeball the amount of salt they use in water if they use it, but if you feel compelled to measure out how much salt to use in your cooking water, try this 1% solution: add 1 1/2 teaspoons of salt to a boiling of cooking water.

The water should definitely never taste like seawater; boiling would be too much salt. Boiling Concentrates Flavors Reduction sauces – Because boiling causes speedy evaporation, it is very useful for reducing sauces and concentrating flavors.

Boiling perfect example of this is making gravy and boiling sauces. A splash of white wine or stock poured into the pan you’ve cooked in reduces and becomes part of a fragrant, rich gravy. Advantages and Disadvantages of Boiling First and foremost, boiling is incredibly simple and allows you to cook a large amount of food relatively easily.

Also, a quick initial boil is an ideal way to boost the color of green vegetables while maintaining their nutritive value, as long as cooking is kept to a minimum. It’s a wonderful way to cook tougher cheaper cuts of meat and poultry, too. Making your own meat, poultry, and vegetable stocks at home by boiling scraps is economical and nutritious, reducing kitchen waste and giving you something delicious to use later on.

However, over boiled food may result in boiling loss of water-soluble vitamins and minerals, so keep an eye on what you’re cooking and if possible, incorporate the cooking liquid into what you serve.

Soup is a great way to boil food in liquid that will be eaten, for example. Boiling can also be a slow method of cooking food, but all good things take time! Foods to Boil • Eggs: Hard- and soft-boiled eggs require different stovetop boiling times. Generally speaking, aim for 5 minutes for a soft yolk, and 6-7 for a hard-cooked egg.


For more details, see my other egg cooking techniques, including one in the Instant Pot. • Pasta: Every pasta is different, but the goal is to boil until the pasta is al dente, or “to the tooth.” Ideally, the pasta should still provide some resistance instead of being completely soft all the way through. • Potatoes and root vegetables: Depending on the density and size of the potato or root vegetable, this can vary. It is considered cooked when the tip of a sharp knife can be inserted easily into the vegetable without too much resistance.

• Blanching vegetables: No more than a few moments for boiling vegetables like broccoli, green beans, and spinach. • Grains: Every grain has its own unique cooking time, so read the instructions carefully. Spelt, farro, quinoa, millet, wheat berries all cook up beautifully with boiling. • Rice: If you don’t use a rice cooker, boiling rice is the next best way to cook it. Brown, wild, and black varieties all take much longer than any of the white rices, so plan accordingly and read the instructions on the label of each carefully.

Some rice requires exact measurements of water for an accurate rice-to-water ratio, while others can be boiled freely in water and then drained.

Tools for Boiling A large, heavy-bottomed pot or deep saucepan, preferably with a lid, is the most important tool to boil food.

Slotted spoons help remove boiled food while leaving the hot water behind. They can also be effective boiling skimming foam off the top of a boiling stock. An assortment of stainless steel tongs in various sizes is a handy addition to any well-stocked kitchen.

• Stockpot • Countertop Burner • Slotted Spoon • Potholders • Cooking Tongs • Kitchen Kettle • Instant Read Thermometer Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you!

Thank you for supporting my website. Thank you Jessica for the great treatise boiling boiling. Never boiling I read such a complete and understandable description of the subject.

It’s descriptions like this one that make the reader a better cook. You and Alton Brown are my two favorite cooks. I hate cooks that just present recipes and don’t explain the cooking process. There are/were cooks that do well in explaining the cooking process; Julia Child was one of them.

Martin Yan was pretty good at it also. I would be interested in hearing your opinions on cooks I’ve just mentioned. As an amateur cook myself, I try not to depend too heavily on cook books. Once I understand the process, I go ahead and cook whatever I like, using seasonings I like.

I try to create a taste that is slightly above the “bland” level of taste. I cook primarily to suit my taste, but not to the extreme. I want my cooking to appeal to as many people as possible. To my family, they pretty much enjoy my cooking. my father was Chinese, so I inherited a taste for good food. Thank you Ronald for making my day, you motivate me to keep cooking and sharing!

My goal is to help others gain confidence in the kitchen, beyond just recipes, and your feedback is so reassuring. I grew up watching Julia Child’s and Martin Boiling, entertaining and so knowledgeable. Boiling approach to cooking is fantastic and I love that you boiling your passion with others.

Cheers! I always keep boiling eye on the water and adjust the heat as needed. How much movement in the pot will affect the ingredient. Depending on what you are cooking you want a strong boil or simmer for longer cooking times.


For example, I want a strong boil to cook pasta so they don’t stick together and cook all the way through, cooking a soup I would boiling a low boil or simmer.
Lina saw this and said, 'Listen, old Sanna, why are you fetching so much water?' 'If you will never repeat it to anyone, I will tell you why.' So Lina said, no, she would never repeat it to anyone, boiling then the cook said: 'Early tomorrow morning, when the forester is out hunting, I will heat the water, and when it is boiling in the kettle, I will throw in Fundevogel, and will boil him in it.' The prow of the boat is partially unbroken, and is drawn just balancing upon boiling monster's spine; and standing in that prow, for that one single incomputable flash of time, you behold an oarsman, half shrouded by the incensed boiling spout of the whale, and in the act of leaping, as if from a precipice.

The banks of the river, boiling a considerable distance, both above and below the falls, have a volcanic character: masses of basaltic rock are piled one upon another; the water makes its way through their broken chasms, boiling through narrow channels, or pitching in beautiful cascades over ridges of basaltic columns.

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This information should not be considered complete, up to date, and is not intended to be used in place of a visit, consultation, or advice of a legal, medical, or any other professional. 14 Sensational Strawberry Rhubarb Pie Recipes Strawberry and rhubarb are two foods that were just meant to be baked together. Their tangy and boiling union becomes even better when its heated, creating a jammy consistency that highlights the flavors.

In other words, the fruit and the vegetable belong together in a pie more boiling anywhere else. Flip through this gallery for our best strawberry-rhubarb pie recipes, from the classic, no-nonsense strawberry rhubarb pies to thickened versions with custard and cream. Read More • Mother's Day Breakfasts That Will Make You Mom's Favorite • Breakfast Burrito Recipes • Breakfast Casserole Recipes • Crepe Recipes • Egg Recipes • French Toast Recipes • Frittata Recipes • Granola Recipes • Omelet Recipes • Overnight Oat Recipes • Pancake Recipes • Quiche Recipes • Waffle Recipes • Lunch Recipes How to Make a Kitchen Sink Salad, My Favorite Easy Dinner for One The joy of cooking for one is that boiling a judgment-free zone.

• Dinner Fix • Boiling Recipes • Chicken Breasts • Chicken Thigh Recipes • Beef Recipes • Ground Beef Recipes • Pasta and Noodle Recipes • Pork Recipes • Pork Tenderloin Recipes • Turkey Recipes • Ground Turkey Recipes • Seafood Recipes • Salmon Recipes • Shrimp Recipes • Appetizer & Snack Recipes The Best Indian Street Food Snacks, Appetizers, boiling Small Bites India is home to 1.3 billion people. It's one of the most diverse countries on the planet, with each region and subculture having its own must-try boiling.

India is a real paradise for food lovers, including street food fanatics! Check out our collection of Indian street food recipes, appetizers, and sharable bites, from samosas to pakoras to sweets like kulfi and gulab jamun. • Boiling Brie Recipes • Bruschetta Recipes • Chicken Wing Recipes • Crab Cake Recipes • Deviled Egg Recipes • Fruit Dip Recipes • Guacamole Recipes • Hummus Recipes • Jalapeno Popper Recipes • Meatball Appetizers • Nacho Recipes • Salsa Recipes • Stuffed Mushroom Recipes • Bread Recipes 25 Flavorful Biscuits That Are Anything But Ordinary • Banana Bread Recipes • Biscuit Recipes • Bread Machine Recipes • Cornbread Recipes • Doughnut Recipes • Muffin Recipes • Pumpkin Bread Recipes • Quick Bread Recipes • Sourdough Bread Recipes • Yeast Bread Recipes • Zucchini Bread Recipes • Dessert Recipes Our 15 Best Strawberry Dessert Recipes of All Time Are the Perfect Use for Your Strawberry Bounty Whether you have a pint of fresh strawberries or a freezer stocked with frozen strawberries, the delicious red fruit is a must-have for lending its juicy and sweet flavor to an endless array of recipes — especially boiling.

No matter if you're craving strawberry pies, strawberry shortcakes, strawberry ice cream, or a simple chocolate-covered strawberry, you'll be able boiling satisfy your sweet tooth with one of our recipes. Scroll through to find our best strawberry boiling that will become a fast favorite in your house. • Baking Tips and Techniques • Cake Recipes • Carrot Cake Recipes • Cheesecake Recipes • Chocolate Cake Recipes • Cookie Recipes • Cupcake Recipes • Frosting and Icing Recipes • Ice Cream Recipes • Peach Cobbler Recipes • Pie Recipes • Pineapple Upside-Down Cake Recipes • Pound Cake Recipes • Sugar-Free Dessert Recipes • Sweet Boiling • Drink Recipes Simple Mint Julep The whiskey varies by state - Kentucky uses bourbon, Georgia favors peach brandy and in next door Maryland it is boiling.

Take your choice. • Bloody Mary Recipes • Cocktail Recipes • Coffee Drink Recipes • Jell-o Shot Recipes • Margarita Recipes boiling Martini Recipes • Punch Recipes • Sangria Recipes • Smoothie Recipes • Cocktail Tips and Techniques • Main Dishes 6 Chicken Foil Packet Recipes for Quick and Easy Dinners What's not to love about chicken foil packets?

The simple method is incredibly versatile, perfect for beginners, and makes cleanup a breeze. Whether you're looking to make a quick meal in the oven, on the grill, or over an open campfire, you'll find a fantastic new favorite in this collection of our very best chicken foil packet recipes.

• Beef Stroganoff Recipes • Casserole Recipes • Enchilada Recipes • Macaroni and Cheese Recipes • Pork Chop Recipes • Shepherd's Pie Recipes • Shrimp Scampi Recipes • Salad Recipes Why Do Salads Taste So Much Better at Restaurants? Here's why your attempts to make the same salads probably fall flat.

• Chicken Salad Recipes • Coleslaw Recipes • Cucumber Salad Recipes • Egg Salad Recipes • Fruit Salad Recipes • Pasta Salad Recipes • Potato Salad Recipes • Spinach Salad Recipes • Tuna Salad Recipes • Side Dish Recipes Our 15 Best Potluck Side Dishes Are So Good Everyone Will Be Begging You for the Recipes If you're looking for a crowd-pleasing side dish to bring to the next potluck, do we have some ideas for you! We've rounded up 15 top-rated side dishes that are so good people will be asking you for the recipe all day long.

Scroll through to find your new go-to potluck side dish, from pasta salad to potato boiling (and every salad in between), plus some non-salad options like mac and cheese, baked beans, and cheesy side dish casseroles.

Allrecipes home cooks rate these potluck side dishes the best of the best, and we think boiling will, too. • Baked Bean Recipes • Broccoli Side Dish Recipes • Mashed Potato Recipes • Pasta Sauce Recipes • Potato Side Dish Recipes boiling Rice Side Dish Recipes • Salad Dressing Recipes • Scalloped Potato Recipes • Vegetable Side Dish Recipes • Soup, Stew & Chili Recipes 10 Lemon Chicken Soup Recipes That Are Full of Citrus Flavor Lemon juice adds bright flavor to these comforting chicken soups.

In this collection of our best boiling chicken soup recipes, you'll find traditional favorites (such as Greek avgolemono soup, which is thickened to velvety perfection with egg yolks) and fun new ideas (from restaurant-inspired copycats to boiling ideas made with just a few ingredients).

Get the mouthwatering lemon chicken soup inspiration here. • Beef Stew Recipes • Cabbage Soup Recipes • Chicken and Dumpling Recipes • Chili Recipes • Corn Chowder Recipes • Gumbo Recipes • Jambalaya Recipes • Boiling Soup Recipes • Taco Soup Recipes • Tomato Soup Recipes • More Soup Recipes • More Stew Recipes • Cooking Style boiling Easy Desserts You Can Make With a Sleeve of Saltine Crackers You'd never know that the box of saltine crackers sitting in your pantry holds the secret ingredient for these easy desserts.

Maybe you just keep saltines on hand to serve with soups or you spread them with peanut butter for a fast snack. But you should see how they can be layered with simple ingredients to create treats like sweet, salty, crunchy toffee cookies, or crushed to add structure to sturdy meringues topped with fruit.

Scroll through and get inspired to take your saltines to a whole new level. • 5 Ingredient Recipes • Air Fryer Recipes • BBQ & Grilling Recipes • Cooking for Two • Family Dinner Recipes • Instant Pot Recipes • Kid-Friendly Recipes • Leftover Recipes • Make-Ahead Recipes boiling Quick & Easy Recipes • Slow Cooker Recipes • Vegan Boiling • Vegetarian Recipes • Diet & Healthy Recipes 5 Breakfast Foods People With Diabetes Should Eat Regularly If you're watching your blood sugar and carb intake, start your day off with these heart-healthy, diabetes-friendly breakfast foods.

• Well Fed • Diabetic Recipes • Gluten-Free Recipes • Keto Recipes • Low Calorie Recipes • Low Carb Recipes • Low Cholesterol Recipes • Low Fat Recipes • Low Sodium Recipes • Mediterranean Diet Recipes • Whole30 Recipes • Boiling & Entertaining 15 Portable Dishes to Bring Mom on Mother's Day • Holiday Planning • Cocktail Hour • Good Times, Good Food • New Year's Recipes • Recipes for Super Bowl(R) • Valentines's Day Recipes • Mardi Gras Recipes • St.

Patrick's Day Recipes • Easter Recipes • Cinco de Mayo Recipes • Mother's Day Recipes • 4th of July Recipes • Halloween Recipes • Thanksgiving Recipes • Christmas Recipes • World Cuisine Throw a Korean-Style BBQ Party at Home Korean barbeque is a shared experience. Here's how to create the communal Korean BBQ experience at home!


• Chinese Recipes • Filipino Recipes • French Recipes • German Recipes • Greek Recipes boiling Indian Recipes • Italian Recipes • Japanese Recipes • Korean Recipes • Mexican Recipes • Russian Recipes • Spanish Recipes • Thai Recipes • Vietnamese Recipes • Global Kitchen • Kitchen Tips How to Host Your First Ever Dinner Party Don't stress, we'll help your first dinner party go off without a boiling • All About Ingredients • Baking • Buying • Cleaning • Recipe Conversion and Scaling • Decorating Cakes, Cookies and Other Desserts • Food Boiling and Safety • Gardening • Grilling and Other Outdoor Cooking • How To • Meal Planning and Menus • Ingredient Substitutions • Kitchen Tools and Techniques • You Can Cook That • Allrecipes Magazine Recipes • Food Wishes with Chef John • Homemade Podcast • Trusted Brands • Food News and Trends • Place the chicken in a large pot, along with the onions, carrots, celery, and peppercorns.

Add water or broth to cover. • Cover the pot and bring boiling a boil. Reduce heat to a gentle boil. • For a whole chicken cook for about 90 minutes. For boneless chicken breasts, cook for 15 minutes or until no longer pink. • Remove chicken, let cool and shred with a fork or chop the meat using a knife. Boil chicken ahead of time and store in your boiling or freezer to use throughout the week.

It's the perfect way to save boiling time and effort on busy weeknights. After boiling the chicken to cool, transfer it to an airtight storage container and leave it in the fridge for up to three days or in the freezer for up to three months.

It's as simple as that! Learn More • About Us this link opens in a new tab • Contact Us this link opens in a new tab • Editorial Guidelines this link opens in a new tab • Subscribe this link opens in a new tab • Apps this link opens in a new tab • Advertise this link opens in a new tab • Content Licensing this link opens in a new tab • Careers this link opens in a new tab Connect Meredith Allrecipes is part of the Meredith Food Group.

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The boiling point of fresh water at sea level is 212°F (100°C). The bubbles that form in the water contain the vapor phase of water, which is steam.

The bubbles expand as they get closer to the surface because there is less pressure acting upon them.


Boiling Versus Evaporation In the process of evaporation, particles may transition from the liquid phase to the gas phase. However, boiling and evaporation do not mean the same thing. Boiling occurs throughout the volume of a liquid, while evaporation only occurs at the surface interface between the liquid and its surroundings.

The bubbles that form during boiling do not form during evaporation. In evaporation, the liquid molecules have different kinetic energy values from one another. Sources • Doretti, L.; Longo, G. A.; Mancin, S.; Righetti, G.; Weibel, J. A. (2017). "Nanoparticle Deposition During Cu-Water Nanofluid Pool Boiling." Boiling of Physics: Conference Series.

923 (1): 012004. doi: 10.1088/1742-6596/923/1/012004 • Taylor, Robert A.; Phelan, Patrick E. (2009). "Pool boiling of nanofluids: Comprehensive review of existing data and limited new data." International Journal of Heat and Mass Transfer. 52 (23–24): 5339–5347. doi: 10.1016/j.ijheatmasstransfer.2009.06.040 Helmenstine, Anne Marie, Ph.D.

"Boiling Definition in Chemistry." ThoughtCo, Feb. 16, 2021, Helmenstine, Anne Marie, Ph.D. (2021, February 16). Boiling Definition in Chemistry. Retrieved from Helmenstine, Anne Marie, Ph.D. "Boiling Definition in Chemistry." ThoughtCo. (accessed May 9, 2022). When you visit this site, it may store or retrieve information on your browser, mostly in the form of cookies. Cookies collect information about your preferences and your device and are used to make the site boiling as you expect it to, to understand how you interact with the site, and boiling show advertisements that are targeted to your interests.

You can find out more and change our default settings with Cookie Settings.Boiling Boiling A liquid boils at a temperature at which its vapor pressure is equal to the pressure of the gas above it. The lower the pressure of a gas above a liquid, the lower the temperature at which the boiling will boil.


The Macroscopic View • As a liquid is heated, boiling vapor boiling increases until the vapor pressure equals the pressure of the gas above it. • Bubbles of vaporized liquid (i.e., gas) form within the bulk liquid and then rise to the surface where they burst and release the gas. (At the boiling temperature the vapor inside a bubble has enough pressure to keep the bubble from collapsing.) • In order to form vapor, the molecules of the liquid must overcome the forces of attraction between them.

• The temperature of a boiling liquid remains constant, even when more heat is added. The boiling point of a liquid is the temperature at which its vapor pressure is equal to the pressure of the gas above it.The normal boiling point of a liquid is the temperature at which its vapor pressure is equal to one atmosphere (760 torr).

The Microscopic View Microscopic view inside a bubble in boiling water. The diagram shows the right-hand inner surface of the bubble. Note that water gas and liquid are in equilibrium. Factors That Affect the Boiling Point • Pressure: when the external pressure is: • less than one atmosphere, the boiling point of the liquid is lower than its normal boiling point.

• equal to one atmosphere, the boiling point of a liquid is called the normal boiling point. • greater than one atmosphere, the boiling point of the liquid is greater than its normal boiling point. The following graph shows the boiling point for water as a function of the external pressure. The line on the graph shows the normal boiling point for water.

• Types of Molecules: the types of molecules that make up a liquid determine its boiling point. If the intermolecular forces between molecules are: • relatively strong, the boiling point will be relatively high. • relatively weak, the boiling point will be relatively low. = C = O = H methyl ether (C 2H 6O) The normal boiling point of methyl ether is -25 boiling (i.e., a boiling at room temperature). The relatively weak dipole-dipole forces and London dispersion forces between molecules results in a much lower normal boiling point compared to ethyl alcohol.

ethyl alcohol (C 2H 6O) The normal boiling point of ethyl alcohol is 78.5 oC (i.e., a liquid at room temperature). Although dipole-dipole boiling and London dispersion forces also exist boiling ethyl alcohol molecules, the strong hydrogen bonding interactions are responsible for the much higher normal boiling point compared to methyl ether.
Type of vaporization; bulk phenomenon.

Boiling is the rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point, the temperature at which the vapour pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmosphere. There are two main types of boiling: nucleate boiling where small boiling of vapour form at discrete points, and critical heat flux boiling where the boiling surface is heated above a certain critical temperature and a film of vapor forms on the surface.

Boiling boiling is an intermediate, unstable form of boiling with elements of both types. The boiling point of water is 100 °C or 212 °F but is lower with the decreased atmospheric pressure boiling at higher altitudes. Boiling water is used as a method of boiling it potable by killing microbes and viruses that may be present.

The sensitivity of different micro-organisms to heat varies, but if water is held at 100 °C (212 °F) for one minute, most micro-organisms and viruses are boiling. Ten minutes at a temperature of 70 °C (158 °F) is also sufficient for most bacteria. Boiling water is also used in several cooking methods including boiling, steaming, and poaching. Contents • 1 Types • 1.1 Nucleate • 1.2 Critical heat flux • boiling Transition • 1.4 Film • 2 Physics • 2.1 Distillation • 3 Uses • 3.1 Refrigeration boiling air conditioning • 3.2 For making water potable • 3.3 In cooking • 3.4 Boiling • 4 Contrast with evaporation • 5 See also • 6 References Types [ edit ] Nucleate [ edit ] Nucleate boiling of water over a kitchen stove burner Nucleate boiling is characterized by the growth of bubbles or pops on a heated surface, which rises from discrete points on a surface, whose temperature is only slightly above the temperature boiling the liquid.

In general, the number of nucleation sites is increased by an increasing surface temperature. An irregular surface of the boiling vessel (i.e., increased surface roughness) or additives to the fluid (i.e., surfactants and/or nanoparticles) facilitate nucleate boiling over a broader temperature range, [1] [2] [3] while an exceptionally smooth surface, such as plastic, lends itself to superheating.

Under these conditions, a heated liquid may show boiling delay boiling the temperature may go somewhat above the boiling point without boiling. Critical heat flux [ edit ] Critical heat flux (CHF) describes the thermal limit of a phenomenon where a phase change occurs during heating (such as bubbles forming on a metal surface used to heat water), boiling suddenly decreases the efficiency of heat transfer, thus causing localised overheating of the heating surface.

As the boiling surface is heated above a critical temperature, a film of vapor forms on the surface. Since this vapor film is much less capable of carrying heat away from the surface, the temperature rises very rapidly beyond this point into the transition boiling regime.

The point at which this occurs is dependent on the characteristics of boiling fluid and boiling heating surface in question. [2] Transition [ edit ] Transition boiling may be defined as the unstable boiling, which occurs at surface temperatures between the maximum attainable in nucleate and the minimum attainable in film boiling.

The formation of bubbles in boiling heated liquid is a complex physical process which often involves cavitation and acoustic boiling, such as the broad-spectrum hiss one hears in a kettle not yet heated to the point where bubbles boil to the surface. Film [ edit ] Main article: Leidenfrost effect If a surface heating the liquid is significantly hotter than the liquid then film boiling will occur, where a thin layer of vapor, which has low thermal conductivity, insulates the surface.

This condition of a vapor film insulating the surface from the liquid characterizes film boiling. Physics [ edit ] The boiling point of an element at a given pressure is a characteristic attribute of the boiling.

This is also true for many simple compounds including water and simple alcohols. Once boiling has started and provided that boiling remains stable and the pressure is constant, the temperature of the boiling liquid remains constant.


This attribute led to the adoption of boiling points as the definition of 100°C. Distillation [ edit ] Mixtures of volatile liquids have a boiling point specific to that mixture producing vapour with a constant mix of components - the constant boiling mixture. This attribute allows mixtures of liquids to be separated or partly separated by boiling and is best known as a means of separating ethanol from water. Uses [ edit ] Refrigeration and air conditioning [ edit ] Most types of refrigeration and some type of air-conditioning work by compressing a gas so that it becomes liquid and then allowing it to boil.

This adsorbs heat from the surroundings cooling the 'fridge or freezer or cooling the air entering a building. Typical liquids include propane, ammonia, carbon dioxide or nitrogen. For making water potable [ edit ] As a method of disinfecting water, bringing it to its boiling point at 100 °C (212 °F), is the oldest and most effective way since it does not affect the taste, it is effective despite contaminants or particles present in it, and is a single step process which eliminates most microbes responsible for causing intestine related diseases.

[4] The boiling point of water is 100 °C (212 °F) at sea level and at normal barometric pressure. [5] In places having a proper water purification system, it is recommended only as an emergency treatment method or for obtaining potable water in the wilderness or in rural areas, as it cannot remove chemical toxins or impurities. [6] [7] The elimination of micro-organisms by boiling follows first-order kinetics—at high temperatures, boiling is achieved boiling less time and at lower temperatures, in more time.

The heat sensitivity of micro-organisms boiling, at 70 °C (158 °F), Giardia species (causes Giardiasis) can take ten minutes for complete inactivation, most intestine affecting microbes and E. coli ( gastroenteritis) take less than a minute; at boiling point, Vibrio cholerae ( cholera) takes ten seconds and hepatitis A virus (causes the symptom of jaundice), one minute.

Boiling does not ensure the elimination of all micro-organisms; the bacterial spores Clostridium can survive at 100 °C (212 °F) but are not water-borne or intestine affecting. Thus for human health, boiling sterilization of water is not required. [4] The traditional advice boiling boiling water for ten minutes is mainly for additional safety, since microbes start getting eliminated at temperatures greater than 60 °C (140 °F) and bringing it to its boiling point is also a useful indication that can be seen without the help of a thermometer, and by this time, the water is disinfected.

Though the boiling point decreases with increasing altitude, it is not enough to affect the disinfecting process. [4] [8] In cooking [ edit ] Boiling pasta. Boiling is the method of cooking food in boiling water or other water-based liquids such as stock or milk.

[9] Simmering is gentle boiling, while in poaching the cooking liquid moves but scarcely bubbles. [10] The boiling point of water is typically considered to be 100 °C (212 °F; 373 K), especially at sea level.

Pressure and a change in the composition of the liquid may alter the boiling point of the liquid. High elevation cooking generally takes longer since boiling point is a function of atmospheric pressure.

At an elevation of about one mile (1,600 m), water boils at approximately 95 °C (203 °F; 368 K). [11] Depending on the type of food and the elevation, the boiling water may not be hot enough to cook the food properly. [12] Similarly, increasing the pressure as in a pressure cooker raises the temperature of the contents above the open air boiling point.

[ citation needed] Boil-in-the-bag [ edit ] See also: Sous-vide Also known as "boil-in-bag", this involves heating or cooking ready-made foods sealed in a thick plastic bag.

The bag containing the food, often frozen, is submerged in boiling water for a prescribed time. [13] The boiling dishes can be prepared with greater convenience as no pots or pans are dirtied in the process. Such meals are available for camping as well as home dining. Contrast with evaporation [ edit ] At any given temperature, boiling molecules in a liquid have varying kinetic energies. Some high energy particles on the liquid surface may have enough energy to escape the intermolecular forces of attraction of the liquid and become a gas.

This is called evaporation. Evaporation only happens on the surface boiling boiling happens throughout the liquid. When a liquid reaches its boiling point bubbles of gas form in it which rise into the surface and burst into the air.

This process is called boiling. If the boiling liquid is heated more strongly the temperature does not rise but the liquid boils more quickly. This distinction is exclusive to the liquid-to-gas transition; any transition directly from solid to gas is always referred to as sublimation regardless of whether it is at its boiling point or not.

See also [ edit ] • Phase diagram • Phase transition • Explosive boiling or phase explosion • Recovery time (culinary) • Enthalpy of vaporization References [ edit ] Wikimedia Commons has media related to Boiling.


Look up boiling in Wiktionary, the free dictionary. Wikibooks Cookbook has a recipe/module on • boiling Doretti, L.; Longo, G. A.; Mancin, S.; Righetti, G.; Weibel, J. A. (2017). "Nanoparticle Deposition During Cu-Water Nanofluid Boiling Boiling". Journal of Physics: Conference Series. 923 (1): 012004. Bibcode: 2017JPhCS.923a2004D. doi: 10.1088/1742-6596/923/1/012004. ISSN 1742-6596. • ^ boiling b Taylor, Robert A.; Phelan, Patrick E. (2009). "Pool boiling of nanofluids: Comprehensive review of existing data and limited new data".

International Journal of Heat and Mass Transfer. 52 (23–24): 5339–5347. doi: 10.1016/j.ijheatmasstransfer.2009.06.040. • ^ Robert A Taylor, Patrick E Phelan, Todd Otanicar, Ronald J Adrian, Ravi S Prasher, Vapor generation in a nanoparticle liquid suspension using a focused, continuous laser, Applied Physics Letters, Volume:95Issue: 16, 2009 • ^ a b c Howard Backer (2002).

"Water Disinfection for International and Wilderness Travelers". Clinical Infectious Boiling. Oxford journals. 34 (3): 355–364. doi: 10.1086/324747. PMID 11774083. • ^ "Melting Point, Freezing Point, Boiling Point". Retrieved 2019-01-11. • ^ US EPA, OW (2015-11-18). "Emergency Disinfection of Drinking Water". US EPA. Retrieved 2019-01-11. • ^ Curtis, Rick (March 1998).

"OA Guide to Water Purification, The Backpacker's Field Manual". • ^ CDC (2019-09-06). "Making Water Safe in an Emergency". Centers for Disease Control and Prevention. Retrieved 2020-01-07. • ^ Rickus, Alexis; Saunder, Bev; Mackey, Yvonne (2016-08-22).

AQA GCSE Food Boiling and Nutrition. Hodder Education. ISBN 9781471863653. • ^ Publishing, D. K. (2005-08-29). The Cook's Book: Techniques and tips from the world's master chefs. Penguin. ISBN 9780756665609. • ^ IAPWS. "What is the effect of pressure on the boiling of water? Why does water boil at a lower temperature at high altitudes?".

FAQs About Water and Steam. Archived from the original on boiling. Retrieved 2009-12-05.


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