Boiling means cooking foods in boiling water. The boiling point of water is typically considered to be 100°C or 212°F. Foods suitable for boiling include red meat, chicken, vegetables, rice, noodles, potatoes, eggs, sauces and soups. Delicate foods such as fish cannot be cooked in this fashion because the bubbles can damage the food.
Boiling is safe and simple method, and it is appropriate for large-scale cookery. Older, tougher, cheaper cuts of meat and poultry can be made digestible. Maximum color and nutritive value is retained when cooking green vegetables, provided boiling time is kept to the minimum. Boiling is also often used to remove salt from certain foodstuffs, such as bacon. Also, boiling is the most certain way of killing all microorganisms.
On the other hand, there are several disadvantages. There is a loss of soluble vitamins from foods to the water (if the water is discarded), and some boiled foods can look unattractive. Foods boiled rapidly in water have a tendency to lose their shape and are reduced to small pieces if allowed to boil long enough. Boiling can also be a slow method of cooking food.