Process of vaporizing a liquid. Boiling water destroys most microorganisms (but may not destroy spores or viruses), solidifies (denatures) albumin, weakens fibrin and muscle proteins in meat, bursts starch granules, and softens cellulose in cereals and vegetables.
Boiling is a cooking method where food is cooked in liquid, usually stock or water, at a temperature of 212°F (100°C). Vegetables, rice, and pasta, as well as syrups that need to be reduced, are commonly boiled. While meat, poultry, and fish are initially placed in boiling water, the heat is then reduced, and the food is simmered or stewed at a temperature slightly below boiling point. Fast boiling throughout the cooking time can cause meat, poultry, and other foods to shrink, lose flavor, and become less digestible.