(3) At a temperature of 212 degrees, a great number of large bubbles form and rise quickly to the surface, making much movement in the water. The water is then said to boil.
(4) The water will take no higher temperature than 212 degrees.
(5) After water once boils, it requires little heat to keep it at this point, therefore the heat may be reduced.
(6) An increase of heat increases the number, size, and rate of the bubbles and the volume of steam, but makes the liquid no hotter.
Application of these observations:
(1) If food be cooked in a liquid at its greatest heat, where many bubbles are making much movement in it, the process is called boiling.
(2) If cooked in a liquid heated to 180-200, where there is scarcely any movement in the liquid, the process is called simmering.
(3) If cooked in the steam rising from a boiling liquid, the process is called steaming.
(4) If boiling liquid be poured over food and no further heat applied, the process is called steeping.