Cooking by boiling

Cooking by boiling is the easiest way to cook for beginners. It is easy because you need only a pot, some water and the aliment that you want to cook. You put the food into the pot with water, turn on the fire and you wait for the water starts to boil (the water is boiling when it shakes) remembering that with a lid on the pan the water boils faster!

Cooking experiments

Are you ready for some easy experiments? Well let's try with an egg: it if you put it in the cold water, it will be ready when the water begins to boil.

If you want to eat a potato, it is cooked when it feels soft with a fork, as well as the carrot or the zucchini.

The fish can be savoury if you cook it with the Court bouillon. What is it? Do not panic because the Court boillon is a simple broth that you prepare with:

• 1 onion;
• 1 celery;
• 1 glove of garlic;
• a sprig of rosemary;
• 2 grain of black pepper;
• 1 lemon zest;
• 1 glass of dry white wine (if you like it).

Put all the above ingredients in a pot with cold water, turn on the fire and when the water stars to boil add the salt. The water has to boil for about half an hour, then turn off the fire and let the water became cold. At this point put into the cold water the washed fish, wait for the water to start to boil again and then turn off the fire for the second time. The fish will cook in the flavoured broth, gaining in flavor.

General operations

When the food is cooked turn off the fire. With a tool removes the food from the water being careful not to burn yourself. Then season with salt, pepper and extra virgin olive oil. But for the soft-boiled egg is enough to make an opening in the front of the egg and season with salt.

You have to remember that when the water reaches the boiling temperature, temperature no longer increases. It remains constant until the last drop of water will be transformed into steam.

If you think that raising the fire will speed up the cooking of the food, you're wrong. In fact you can only obtain to increase the production of steam: the cooking speed depends only on the temperature.

Two other tips for a good boiling

• For a good broth is necessary to put the food in cold water; thus boiled produces a loss of soluble protein and nutrients. The proteins and nutrients go into the broth and make it richer;
• in order to get a good boiled meat you have to put the meat when the water boils, so the boiling water causes coagulation of the food surface, which protects it from further loss of proteins.

Sources

www.dolceta.eu/Italy