In order to boil, water must reach 212^oF (100^oC) at sea level, at which temperature water bubbles rapidly. The high temperature and agitation of boiling water are reserved for the tougher, textured vegetables and for dried pastas and beans. Read more »

Braising is similar to stewing in that food is simmered in a small amount of liquid in a covered casserole or pot. The liquid may be the food’s own juices, fat, soup stock, and/or wine. Read more »

Stewing refers to simmering ingredients in a small to moderate amount of liquid, which often becomes a sauce with the food. Most stew dishes consist of chopped ingredients such as meat (often browned first) and vegetables placed in a large casserole or stock pot with some water, stock, or other liquid. The pot is covered and the food simmered for some time on the range or in a moderate oven. Stews often taste better the day after their initial preparation, because the overnight rest deepens their flavors.

Water simmers at just below the boiling point, never less than 180^oF (82^oC). Simmering is characterized by gently rising bubbles that barely break the surface. Many food dishes, especially rice, soups, and stews, are first brought to a boil and then simmered for the remainder of the heating time. Simmering is preferred over boiling in many cases because it is more gentle and foods will not overcook as quickly as when boiled. The lower heat of a simmer is essential when cooking tough cuts of meat that require gentle cooking in order to become tender.

Water heated to a temperature of 160^o to 180^oF (71^o to 82^oC) is used for poaching. The water is hotter than scalding, but has yet reached the point of actually bubbling, although small, relatively motionless bubbles appear on the bottom of the pan. Poaching is used to prepare delicate foods, like fish and eggs, which could break apart under the more vigorous action of boiling.

Scalding water reaches a temperature of 150^oF (66^oC). It is indicated by the appearance of large, but relatively still, bubbles on the bottom and sides of the pan. This process was most frequently used with milk to improve its function in recipes and to destroy bacteria. Pasteurized milk does not need to be scaled, even though many older recipes call for scalded milk. Recipes now use scalded milk to speed the combination of ingredients; in hot milk, sugar dissolves more readily, butter and chocolate milt more easily, and flour mixes in more evenly without creating lumps.

Heat is the energy that is produced by the rapid movement of molecules. The molecules in living organisms always have some motions, while cold temperatures slow it down. Read more »

Moist-heat preparation techniques include scalding, poaching, simmering, stewing, braising, boiling, parboiling, blanching and steaming. In these methods, liquids are used not only to heat the food, but may also contribute flavor, color, texture and appearance to the final product. Read more »

Heating not only destroys microorganisms that cause illness, but changes the molecular structure of foods, altering their texture, taste, odor, and appearance. During food preparation, heat is transferred by either moist or dry heat methods. Regardless of which method is used, food should never be left unattended while it is cooking because that is the number one cause of fire in the kitchen.