The Method Of Cookery

Chef G Notes

Boiling. Cooking in a liquid, usually water or stock.

Narrative: Boiling – The Essence of Simplicity

Boiling is one of the most fundamental methods of cookery, yet is simplicity hides the versatility and importance in the culinary arts. Defined as cooking food in water or seasoned liquid at temperature of 212f, boiling serves as both a standalone technique and a preparatory step for more complex dishes.

Boiling in its essence embodies the philosophy of cookery: transforming the raw into the refined with precision and care.