How to Boil Water
How to Boil Water. Such an easy cooking technique, right? It is for most of us. For cooks like me it’s an everyday occurrence. For new cooks, it may not be so easy. If you’re a new cook, this post is for you. For you pro cooks, don’t leave just yet. I’ve got a couple tidbits for you as well.
Ok, you’ve made it through the first paragraph so I have your attention. New cooks, are you ready? Pro cooks, are you still with me too? Good. Here’s how to boil water.
What is Boiling Water?
According to ScienceDaily, the definition of boiling is when a liquid vaporizes rapidly. As the liquid heats, the vapor pressure temperature increases, reaching a temperature higher than its surroundings. If the surrounding is air pressure, boiling occurs.
The liquid converts to vapor (steam). This conversion is what you are witnessing when you see a boiling pot of water.
At What Temperature Does Water Boil?
At sea level, water boils at 212ºF or 100ºC. Seems pretty cut and dry right? Not so fast.
At higher elevations water boils at lower temperatures. This is because there is lower atmospheric pressure on the water allowing the liquid to vapor conversion to happen at lower temperatures.
According to the USDA, most cookbooks and recipes consider high altitude cooking as 3000 feet or more above sea level. Since the boiling point happens at lower temperatures in areas of higher elevations, cooking times need to be adjusted.
Ways to Boil Water
There are multiple ways to boil water. Stove, Microwave, with an Immersion Heater, Over a Camping Fire, etc. Let’s look a couple ways that are most common for cooking.
How to Boil Water On The Stove
Lots of recipes start with the step of bringing a pot of water to a boil. Here are the steps for boiling water on the stove.
- Find a pot with a lid that is large enough to hold the water as well as the food you are cooking.
- Fill the pot ½-¾ with cold, fresh water.
- Place the pot on the stove and turn on the burner to the highest setting. Your stove most likely shows “Hi” or “Max”
- Place lid on pot.
- Bring the pot of water to a rolling boil. A rolling boil is when bubbles rise rapidly and break the surface of the water continuously.
A Watched Pot Never Boils
The proverb that says a watched pot never boils is certainly not true in cooking terms. The water in the pot still boils when it reaches the boiling point. However, covering the pot with a lid when bringing the water to a boil helps it boil faster because it increases the pressure in the pot and raises the water’s boiling point.
How to Boil Water in a Microwave
You’re at work and need a hot mug of water. You probably don’t have a stove but most likely have a microwave. Here’s how to boil water in a microwave.
- Find a microwave safe cup or bowl large enough to hold the amount of water needed.
- Microwave on high in 1 to 1 ½ minute intervals until the water is steaming. Bubbles may not be like they are when boiling water on the stove.
- Remove the cup or bowl from the microwave. Be Careful. The container may be really hot!
Superheated Water in the Microwave
Water heated in the microwave can sometimes be at a superheated temperature. This means the water is past the boiling point and bubbles were not able to form. It happens often when the cup or container used for the water is smooth, think coffee mug or glass bowl. With a smooth surface and no rough edges or scratches, bubbles cannot form. The microwaved water is at the boiling point temperature wise, but the water doesn’t appear to be boiling.
Boil vs Simmer – The Stages of Boiling Water
There are 4 stages of boiling water. The stages are defined by the temperature of the liquid and what the bubbles in the liquid are doing. Here is an explanation of each stage.
Quiver or Slow Simmer – The water in the pot is still at a relatively low temperature. It is between 140ºF and 170ºF. At this stage of boiling, tiny bubbles form on the bottom of the pot. Steam may rise from the water in the pot and a few bubbles may float to the surface. This temperature range is used for poaching fish, meats, and eggs.
Simmer – The water temperature is changing from low to medium. The temperature range is between 170ºF and 195ºF. Bubbles in the pot along the bottom and sides begin to rise to the surface. While the water still does not have much motion, more bubbles are rising to the top than what remains along the interior of the pot. This temperature is where braising happens. Think about meals like roasts or your favorite stew.
Rapid or Full Simmer – The water temperature is going from medium to medium-high. It is between 195ºF and 212ºF at this stage. Bubbles are more aggressive and continually breaking the surface. The bubbles are still relatively small. This temperature is for cooking foods using a steamer basket over the water. It also works well for melting chocolate or cooking other foods when using a double boiler.
Full Rolling Boil – The water is now at a high heat level. It is at least 212ºF. Large bubbles constantly break the surface of the water vigorously and it is steaming like crazy. This is the temperature that’s perfect for pasta and blanching vegetables.
I hope any of you new cooks reading this found it helpful. Maybe some of you pro-cooks picked up a thing or two as well.
Cooking, like anything else, is a process that builds on itself. You learn one method before moving to the next. This will help you on your way to becoming a seasoned cook.
Here are some recipes for practicing your new skill.
- Easy Egg Salad – Because it uses boiled eggs.
- Chicken Soup – Because you boil and simmer the soup
- Mississippi Pot Roast – It’s a crock pot recipe that’s yummy and shows you an example of what a simmer is.
- Buying Measuring Cups: What you need to know – This doesn’t have a thing to do with boiling water but it’s a good resource for you to read now that you’ve learned how to boil water.
