Boiling can be divided into 2 categories: simmering and boiling.

Simmering is used for stocks, soups, legumes and generally anything requiring a low temperature.

Boiling proper is used to cook most vegetables (excluding potatoes and beetroot) and pasta. It is very important to use the right quantity of salt.

Foods suitable for boiling are:
• Meat : simmering only, tough cuts with or without the bone

• Fish : simmering, mainly whole

• Vegetables : whole or cut

• Pasta

 

See the steps of the boiling method, following the photos order.

1. Bring water to the boil.

   

2. Add salt to the boiling water.

   

3. Add the food.

   Boil for as long as necessary.