FOODANDBEVERAGECOOKINGMETHODSTERMINOLOGYPAGE\*MERGEFORMAT2BoilingMethodofHYPERLINK"http://en.wikipedia.org/wiki/Cooking"\o"Cooking"cookingfoodinboilingHYPERLINK"http://en.wikipedia.org/wiki/Water"\o"Water"water,orotherwater-basedliquidsuchasHYPERLINK"http://en.wikipedia.org/wiki/Stock_(food)"\o"Stock(food)"stockorHYPERLINK"http://en.wikipedia.org/wiki/Milk"\o"Milk"milk.Theboilingpointofwateristypicallyconsideredtobe100HYPERLINK"http://en.wikipedia.org/wiki/Celsius"\o"Celsius"°Cor212HYPERLINK"http://en.wikipedia.org/wiki/Fahrenheit"\o"Fahrenheit"°FPoachingCookingfoodgentlyinliquidjustbelowtheboilingpoint.Poachingisparticularlysuitablefordelicatefood,suchasHYPERLINK"http://en.wikipedia.org/wiki/Egg_(food)"\o"Egg(food)"eggs,HYPERLINK"http://en.wikipedia.org/wiki/Poultry"\o"Poultry"poultry,HYPERLINK"http://en.wikipedia.org/wiki/Fish"\o"Fish"fishandHYPERLINK"http://en.wikipedia.org/wiki/Fruit"\o"Fruit"fruit,whichmighteasilyfallapartordryout.Forthisreason,itisimportanttokeeptheheatlowandtokeepthepoachingtimetoabareminimum,whichwillalsopreservetheflavorofthefoodSteamingCookingmethodwhenfoodisplacedonarackorinaspecialsteamerbasketoverboilingwaterinacoveredpan.Thefoodiskeptseparatefromtheboilingwaterbuthasdirectcontactwiththesteam,resultinginamoisttexturetothefood.SteamingisconsideredahealthycookingtechniqueandcapableofcookingalmostallkindsoffoodBraising/PotroastingFirstfoodshouldbebrownedinfat,thanslowlycookedinasmallamountofliquidatlowheat.ThismethodkeepsflavorandtenderizesfoodsoitisthebestwaytocooktoughmeatBlanchingFood(usuallyavegetableorfruit)isplungedintoHYPERLINK"http://en.wikipedia.org/wiki/Boil"\o"Boil"boilingbrieflyandthenplungedintoicedwaterorplacedundercoldrunningwatertostopthecookingprocess.Foodisblanchedtosoftenit,ortopartlyorfullycookit,ortoremoveastrongtaste(forexampleofbacon,cabbage,oronions),ortoremoveskin(tomatoes,peaches)BastingHYPERLINK"http://en.wikipedia.org/wiki/Cooking"\o"Cooking"Cookingtechniqueth