Gathers the moist-heat methods that cook food in water or another liquid at or just below the boiling point, including boiling, simmering, coddling, parboiling and stone boiling. A method belongs here when its own cited article describes cooking food in hot liquid. Browsing this group lets a reader compare closely related methods side by side, and each member is placed here only on the strength of the article cited for that member. The group keeps these methods together under one clear heading in the browse tree, so a visitor looking at one of them can see which others sit beside it.
Boiling, Simmering and Poaching Methods
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Sources
Boiling (Wikipedia)
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Boiling or ebullition is the rapid phase transition from liquid to gas or vapour; the reverse of boiling is condensation.
Simmering (Wikipedia)
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Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water (lower than 100 °C or 212 °F) and above poaching temperature (higher than 71-80 °C or 160-176 °F).
Coddling (Wikipedia)
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In cooking, to coddle food is to heat it in water kept just below the boiling point.
Parboiling (Wikipedia)
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Parboiling (or leaching) is the partial or semi boiling of food as the first step in cooking.
Stone boiling (Wikipedia)
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Stone boiling is a moist-heat cooking method.
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