Boiling and reasons

Boiling is a method of cooking where prepared food is cooked in a liquid which contains water (water, aromatic cooking liquor, stock, milk).

The boiling action may be quick and rapid as when cooking green leave vegetables or slow with a gentle surface movement known as simmering used when boiling most foods.
Reasons for boiling foods :
Foods are boiled in order to:
.1 make foods tender, by breaking down and softening starch, cellulose, protein and fibrous material

.2 make foods more palatable and digestible

Foods items suitable for boiling:

.1 Meat and poultry boiling is used for the tougher joints, silverside of beef, rolled brisket and hens.

It is a suitable method for producing plain dishes, boiled gammon with cabbage and parsley sauce Equipment used when boiling foods:

Types of equipment include saucepans, stockpots, fast boiling pans, bratt pans and boilers.