| boil |
To cook in water or other liquid heated until bubbling vigorously. Few techniques cause as much confusion as boiling, simmering, and poaching. Boiling is, in fact, often a technique to be avoided. Most foods
출처: www.newitalianrecipes.com/cooking-terms.html
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| boiling |
Strictly speaking, this means cooking food in boiling water (A liquid is boiling when the surface is continually agitated by large bubbles). In practice, however, many 'boiled' foods are cooked at a temperature below boiling point, that is, they are simmered or poached. All meat, fish, poultry and stews should be simmered. Vegetables, peas, puddings, beans, lentils, etc are boiled. Sufficient heat should be applied to keep the liquid bubbling gently. Violent boiling should be avoided. ...
출처: www.chinesefood-recipes.com/glossary_of_cooking_te...
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| boil |
Where current foams upward when it is deflected by obstructions under the water.
출처: www.paddling.net/guidelines/showArticle.html
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| boiling |
Cooking food by placing it in water that has been heated to boiling temperature (212 degrees F at sea level).
출처: www.glencoe.com/sec/busadmin/marketing/dp/rest_mgm...
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| boil |
To cook in a liquid heated until it is bubbling. A full rolling boil is one which cannot be smoothed down by stirring with a spoon.
출처: www.cyberpathway.com/whispers/food/cookterm.htm
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