boiling water

OtherYear-round

Boiling water itself contains no calories, fats, proteins, or carbohydrates. It may contain trace minerals depending on source water composition (hard versus soft water), but these are nutritionally negligible in typical consumption quantities.

About

Boiling water is water (H₂O) heated to its boiling point at 100°C (212°F) at standard atmospheric pressure. This fundamental culinary medium exists in a state of vigorous thermal agitation, with liquid water transitioning to steam. Boiling water is essential across all culinary traditions and represents one of the most basic yet critical cooking mediums, used as a vehicle for heat transfer, extraction, hydration, and chemical transformation of ingredients.

The properties of boiling water—its temperature, ability to cook through moist heat, and capacity to dissolve and extract flavors—make it indispensable in kitchens worldwide. Regional variations in atmospheric pressure (notably at high altitudes) affect the boiling point and cooking times, requiring adjustments in technique.

Culinary Uses

Boiling water is employed in cooking methods including blanching, boiling, poaching, steaming (as a heat source), and simmering. It is used to cook pasta, rice, legumes, and vegetables; to brew tea and coffee; to parboil ingredients before further cooking; and to create stocks, broths, and soups. In preservation techniques, boiling water is critical for canning and sterilizing equipment. It serves as a poaching medium for eggs, fish, and dumplings, and is essential for rehydrating dried ingredients such as grains, mushrooms, and chilies. The method of application—rapid rolling boil versus gentle simmer—significantly affects cooking outcomes and the texture of finished dishes.

Forms & Preparations

Rolling boil — Vigorous, continuous bubbling; used for cooking pasta, blanching vegetables, and rapid heat transfer.
Gentle simmer — Occasional small bubbles breaking the surface; used for soups, broths, and delicate ingredients to prevent damage.
Steaming water — Boiling water in a closed vessel generating steam; used indirectly for steaming vegetables, fish, and dumplings.
Blanching bath — Rapidly boiling salted water used to parboil vegetables, set color, and halt enzyme activity before freezing or further cooking.
Poaching liquid — Boiling water (sometimes with added vinegar or aromatics) maintained at a gentle temperature for cooking eggs, fish, and delicate proteins.
Brewing medium — Boiling water used to extract flavors from tea, coffee, and dried herbs; temperature and steeping time affect final infusion.

Substitutes

Unknown — Use as a cooking medium for added flavor; ratios remain the same, though cooking times may vary slightly due to different mineral content.
Unknown — Substitute partially (25-50%) for boiling water in cooking grains or vegetables to impart flavor; adjust seasoning accordingly as some liquids contain salt.
Unknown — Use for specific applications like cooking rice or polenta; note that milk scorches more easily than water, requiring lower heat or stirring.
Unknown — Substitute for richness in specific dishes (rice, grains); use equivalent volume but monitor for scorching.

Recipes Using boiling water (200)

RCI-VG.004.0306.001

Sbanikh

Spinach stew

RCI-SN.004.0362.001

Sbiten

An ancient recipe Russian Hot beverage. There are several variations and also spelled sbiten A non-alchoholic version is made with blackberry jam or other flavours and water instead of the wine.

RCI-BR.004.0204.001

Sesame Mandarin Pancakes

These pancakes can be made ahead and frozen. If using in sweet red bean paste pancakes, bring back to room temperature before cooking with the red bean paste. Otherwise, reheat before serving.

RCI-VG.004.0307.001

Sesame Seed Balls

Sesame Seed Balls from the Recidemia collection

RCI-SC.004.0015.001

Shiitake Mushroom Gravy

Shiitake Mushroom Gravy from the Recidemia collection

RCI-SP.001.0253.001

Short-cut Italian Vegetable Soup

Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group] * Makes 4 to 6 servi

RCI-SP.003.0536.001

Sloppy Joes III

Sloppy Joes III from the Recidemia collection

RCI-SW.001.0113.001

Sloppy Soy Joes

Yield: 4 servings.

RCI-BR.007.0083.001

Smørdejgssnitter

Butter rolls Makes 18 rolls Butter Rolls - Smørdejgssnitter

RCI-SC.004.0020.001

Souper Create a Gravy

Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group] * Source: My old rec

RCI-SP.003.0548.001

South of the Border Flip

TVP tacos

RCI-BR.005.0097.001

Soy Supper

Yield: 4 servings

RCI-BV.004.0212.001

Sparkling Punch

Contributed by Stephen Ceideburg * Makes 8 servings

RCI-MT.006.1368.001

Spiced Chicken Pilau

Spiced Chicken Pilau from the Recidemia collection

RCI-VG.004.0909.001

Spicy Rice and Bean Stir-fry

Spicy Rice & Bean Stirfry Cook Time: About 25 minutes Serves: 4

RCI-MT.001.0030.001

Spicy Roast Brisket

This dish is a spicy beef brisket roast. It may be served with mashed potatoes.

RCI-BR.007.0084.001

Spinach Strudel with Dilled Balsamic Syrup

Spinach Strudel with Dilled Balsamic Syrup from the Recidemia collection

RCI-BV.003.0440.001

Spirited Coffee Punch

Contributed by Stephen Ceideburg

RCI-VG.004.0911.001

Spring Vegetable Medley

Spring Vegetable Medley from the Recidemia collection

RCI-DS.003.0085.001

Steiktar Rjúpur - Fried rock ptarmigan

This is THE Christmas dish in many homes. I must admit that I have never tasted ptarmigan, but this is such a typical Icelandic Christmas dish that I had to include it here.

RCI-SN.001.0198.001

Strawberry Applesauce Gelatin

Serve as a dessert or instead of jam with a bran muffin.

RCI-SN.004.0776.001

Strawberry Fields Forever

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pryor Estate in Grapevine, Texas in 1996.

RCI-BV.003.0215.001

Strawberry Iced Tea Fizz

RCI-SN.004.0778.001

Strawberry Nut Salad

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Williams Estate in Tyler, Texas in 1994.

RCI-MT.005.0281.001

Stuffed Green Peppers and Tomato Sauce

Makes 6 servings.

RCI-BR.001.0225.001

Stuffin Nut Stovetop Stuffing

Serves 2 – 4

RCI-BR.006.0165.001

Sugar-free Cherry Cheese Pie

Sugar-free Cherry Cheese Pie from the Recidemia collection

RCI-BV.004.0170.001

Summer Strawberry Orange Cups

RCI-BV.004.0215.001

Sunshine Squares

From: Vicki Lansky's Candy Book

RCI-SW.001.0110.001

Sweet and Sour Onions

Yield: 4 - 6 servings

RCI-SW.001.0111.001

Sweetened Condensed Milk Substitute

Commercial sweetened condensed milk is made by evaporating a mixture of whole milk and sugar until a creamy, thick consistency, much like that of honey, is achieved. It is used in pies, candies, frosting, and ice creams to add extra richness.

RCI-BR.006.0537.001

Sweetened Condensed Soymilk

RCI-VG.005.0120.001

Szechuan Pickled Vegetables

Szechuan Pickled Vegetables from the Recidemia collection

RCI-VG.001.0629.001

Tabbouleh Salad with Lemon-Garlic Dressing

Tabbouleh Salad with Lemon-Garlic Dressing from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource Serves: 4

RCI-MT.006.1039.001

Tamales Panamenños

Tamales Panamenños from the Recidemia collection

RCI-BV.004.0561.001

Tamarind Drink

Tamarind Drink from the Recidemia collection

RCI-VG.004.0972.001

Tarragon-scented White Bean Soup

Tarragon-scented White Bean Soup from the Recidemia collection

RCI-BV.003.0468.001

Tea Smoothie

Makes 4 servings

RCI-SC.003.0217.001

Textured Soy Protein Tuna

Textured Soy Protein Tuna from the Recidemia collection

RCI-EG.003.0533.001

Tres Leches/ Three Milks

Tres Leches/ Three Milks from the Recidemia collection

RCI-MT.006.0724.001

Turkey Divan

This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Manes Estate in Venus, Texas in 1981.

RCI-RC.001.0073.001

Turkish Pilaf with Tomato

This is a wonderful, mild pilaf made with tomato juice and optional cinnamon. The handkerchief steaming is what makes it authentically Turkish. Because of the steaming, the cook time is 30 minutes longer than just cooking the rice.

RCI-DS.001.0298.001