Boiling: "Boiling" means bringing a liquid (water, stock, court-bouillon) to a boil and keeping it there, in order to cook the food that is immersed in it (See Cooking).
For each liquid, boiling occurs at a fixed and constant temperature (100°C for water). Cooking “with heavy boiling” therefore does not take less time, but causes mixing which prevents the elements from sticking to each other or to the bottom of the container. A cooking liquid is also boiled to concentrate it.
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