Why do we boil water before we cook food in it?

[Pretty Much Confused]

The original question is Many recipes call for cooking food at a very constant temperature of 212 Celsius (100 Farenheit). Why do these recipes recomend that you boil the food to acheive this constant temperature?
Thanks 4 ur help!

 

[Cola]

That's 100 Celsius / 212 Farenheit.

Anyway, keeping a cooking temperature consistent is a good way to make sure that a prediction of how long something takes to cook is accurate. 212 is way above the temperature you want most food cooked to: over 180 and most meat is pretty dry. The great thing about boiling is that the boiling temperature (212F) is pretty much constant for everyone and it's not really possible to get your water much hotter than that. Adding salt will raise the boiling point slightly, but if you continue to heat water already at the boiling point, it will just boil away faster, it won't actually get any hotter.

 

[Frankie]

to kill germs?

 

[m s]

kill bacteria because they cant survive in those temperatures

 

[Chris G]

It is recommended so that any harmful bacteria or parasites in the food is destroyed. Nothing worse than food poisoning.

 

[Back]

To make recipes more accurate.

You don't have to, but its easier to write a recipe book that way.

 

[Sam]

if its frozen, then it will unfreeze.....i dont know, it makes food yummy

 

[Cat. •That's all...]

Hi from France ♫

Well, all it depends the recipes here !.. For pasta, we boil it, for a '' Pot au feu '' We put the meat straight in the cold water, later water boils. It's the same thing about the '' Poule au pot '' ( Chicken boiled with carotts, potatoes, spices etc..And the '' Court bouillon '' fish based too ... There are many other recipes like that so, the list goes on and on ...
Also, put the meat in boil water allows at the blood to keep inside the meat, for certain recipes it tastes better...

Have a nice day,

Cat.

 

[RED]

Kill germs