Boiling
Boiling point is the temperature at which a fluid is converted into vapor, with the phenomenon of ebullition. The boiling point of water is 212 degrees Fahrenheit. In cooking, the term boiling means the cooking of food in a boiling liquid, and water is the liquid generally used. Rapidly boiling water is no hotter than when the agitation is less, but in some cases, as in the boiling of rice, violently boiling water is recommended for the purpose of keeping the grains of rice separated. The boiling point of water once reached can be held with a moderate amount of heat.
Food is generally boiled by putting immediately into boiling water. This sears the surface, and keeps in the juices; but if the water is to be used for soups, gravies, and so forth, the food is put into cold water and brought slowly to the boiling point. Salt is added to the boiling water ordinarily when cooking food, as it tends to keep the flavor in the food.