{"id":2932,"date":"2017-09-01T00:06:50","date_gmt":"2017-09-01T07:06:50","guid":{"rendered":"https:\/\/www.zojirushi.com\/blog\/?p=2932"},"modified":"2021-11-24T13:43:42","modified_gmt":"2021-11-24T21:43:42","slug":"boiling-water-is-a-science","status":"publish","type":"post","link":"https:\/\/www.zojirushi.com\/blog\/boiling-water-is-a-science\/","title":{"rendered":"Boiling Water is a Science"},"content":{"rendered":"<p><a href=\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2017\/08\/main.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2926\" src=\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2017\/08\/main.jpg\" alt=\"\" width=\"900\" height=\"600\" \/><\/a><\/p>\n<p>If you\u2019re one of those people who are ashamed to admit that you\u2019re \u201csuch a bad cook, you can\u2019t even boil water,\u201d you shouldn\u2019t feel so bad. Boiling water is more complicated than you may think. First of all, did you know there are <strong>4 degrees<\/strong> of boiling water that are commonly found in recipes\u2014SIMMER, SLOW BOIL, FULL BOIL and ROLLING BOIL. And let me preface that by saying the differences are kinda minute, so they may very well blend into each other. On the other hand, Chinese tea aficionados have an additional stage and have <strong>5 degrees<\/strong> of boiling\u2014all the better to be more precise, when you\u2019re fussy about brewing your tea.<\/p>\n<p>Boiling is boiling, you say? Ah, not so fast, grasshopper! The longer you boil, the hotter the water\u2014the hotter the water, the more your food cooks, and the more it cooks, the more it changes; in texture, in flavor, and even in chemical makeup. This explains why controlling the boil is critical in cooking, and why recipes are specific to what kind of boiling water should be used. When it comes to tea, the leaves are delicate. Water that is too hot will scorch it, and you won\u2019t be getting the full, true flavor of the tea. So if you\u2019re a true tea drinker, either master the Chinese way of boiling water, or get a water boiler like the kind Zojirushi makes, and you\u2019ll never have to worry. More on that later&#8230;<\/p>\n<p><strong>The Simmer<\/strong><br \/>\n<a href=\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2017\/08\/simmer1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2927\" src=\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2017\/08\/simmer1.jpg\" alt=\"\" width=\"900\" height=\"600\" \/><\/a><br \/>\nAs in a \u201csimmering feud\u201d, at this stage, tiny bubbles have formed at the bottom of your pot, but they aren\u2019t really large enough yet to rise to the top and break the surface of the water. Temperature is roughly 140\u00b0F to 170\u00b0F at this point, which makes it ideal for gently poaching meats, fish and eggs\u2014keeping them tender and delicately preventing any harsh movement that could cause them to break apart in the pot.<\/p>\n<p><strong>The Slow Boil<\/strong><br \/>\n<a href=\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2017\/08\/slow1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2928\" src=\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2017\/08\/slow1.jpg\" alt=\"\" width=\"900\" height=\"600\" \/><\/a><br \/>\nAKA the \u201clazy boil\u201d, the water agitation is kept to a minimum and bubbles are rising and popping but kind of in isolated areas on the surface. The temperature is roughly 170\u00b0F to 195\u00b0F, usually the range used to make soup stock or slow-cooking stews. When meats are added to the stock, the lower temperature keeps the proteins from emulsifying into the liquid, keeping the stock clear\u2014the created scum simply settles to the bottom of the pot.<\/p>\n<p><strong>The Full Boil<\/strong><br \/>\n<a href=\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2017\/08\/full1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2929\" src=\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2017\/08\/full1.jpg\" alt=\"\" width=\"900\" height=\"600\" \/><\/a><br \/>\nNow we\u2019re at close to the boiling point, which is 195\u00b0F to 212\u00b0F; smaller bubbles are breaking over the surface everywhere and there\u2019s all kinds of constant action. This kind of boil is best used for reducing sauces, which is a controlled way of evaporating the liquid in an open pot in order to thicken and intensify the flavor. The steam is also good for cooking tender vegetables in a basket placed above the boiling water.<\/p>\n<p><strong>The Rolling Boil<\/strong><br \/>\n<a href=\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2017\/08\/rolling1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2930\" src=\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2017\/08\/rolling1.jpg\" alt=\"\" width=\"900\" height=\"600\" \/><\/a><br \/>\nAt the max temperature of 212\u00b0F, the water cannot get any hotter than this. Large bubbles are violently breaking over the surface and you\u2019re in full agitation mode\u2014so many bubbles that you can no longer cause any kind of break in the action by stirring. But because the heat is highest and constant now, the rolling boil is perfect for blanching vegetables or cooking pasta.<\/p>\n<p>With blanching, vegetables like asparagus or broccoli are scalded for a couple of minutes, then quickly removed and dropped into ice water. The sudden temp change shocks and stops the cooking process\u2014preserving the color, flavor and texture. It also cleanses the surface of dirt and organisms, and helps to slow the loss of vitamins.<\/p>\n<p>Boiling pasta at this temperature has a couple of benefits. Al dente pasta usually requires a precise cooking time. Since the water is already at its highest, any drop in temperature when you put the pasta in, is minimal and won\u2019t affect the cooking time\u2014so you can be accurate. Plus the extreme agitation helps to keep the pasta from sticking together.<\/p>\n<p><strong>Tea Temp Talk<\/strong><br \/>\n<a href=\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2017\/08\/boiler1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2931\" src=\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2017\/08\/boiler1.jpg\" alt=\"\" width=\"900\" height=\"600\" \/><\/a><br \/>\nMy Zojirushi Water Boiler has 4 temp settings that allow me to choose the best hot water for my tea. We drink a lot of Japanese tea around my house, so having one of these has become indispensable. To be honest, I\u2019m probably not as critical about my water temperature as I could be, but the kids need it to be hot enough for the occasional cup of instant noodles\u2014and you don\u2019t need to be picky about that. I use it for instant oatmeal sometimes too.<\/p>\n<p>It\u2019s interesting to hear how some older generation Chinese measured their boiling water by describing the bubbles and the water with colorful phrases. From simmer to boil, the bubbles grow from \u201cShrimp Eyes\u201d to \u201cCrab Eyes\u201d to \u201cFish Eyes\u201d. Then the action in the water starts to look like a \u201cRope of Pearls\u201d, until finally the churning and swirling is like a \u201cRaging Torrent\u201d. So there you go\u20145 degrees of boiling water. I love those descriptions!<\/p>\n<p>&nbsp;<\/p>\n<p><em>credits: Chinese tea brewing knowledge by <a href=\"https:\/\/www.goldenmoontea.com\/blogs\/tea\/106687623-the-5-different-stages-of-boiling-water-and-how-the-chinese-use-them-for-tea\" target=\"_blank\" rel=\"noopener\"><span style=\"color: #0000ff;\">Golden Moon Tea blog<\/span><\/a><\/em><br \/>\n<em> \u201cBoiling water\u201d by <span style=\"color: #0000ff;\"><a href=\"https:\/\/www.flickr.com\/people\/ervins_strauhmanis\/\"><span style=\"color: #0000ff;\">Ervins Strauhmanis<\/span><\/a><\/span> is licensed under <span style=\"color: #0000ff;\"><a href=\"https:\/\/creativecommons.org\/licenses\/by\/2.0\/\"><span style=\"color: #0000ff;\">cc by 2.0<\/span> <\/a><\/span><\/em><br \/>\n<em> all other images by Bert Tanimoto<\/em><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>If you\u2019re one of those people who are ashamed to admit that you\u2019re \u201csuch a bad cook, you can\u2019t even boil water,\u201d you shouldn\u2019t feel so bad. Boiling water is more complicated than you may think. First of all, did you know there are 4 degrees of boiling water that are commonly found in recipes\u2014SIMMER, [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[5],"tags":[],"class_list":["post-2932","post","type-post","status-publish","format-standard","hentry","category-from-bert-san"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.1 (Yoast SEO v27.1.1) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Boiling Water is a Science - Zojirushi Food &amp; Culture Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.zojirushi.com\/blog\/boiling-water-is-a-science\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Boiling Water is a Science\" \/>\n<meta property=\"og:description\" content=\"If you\u2019re one of those people who are ashamed to admit that you\u2019re \u201csuch a bad cook, you can\u2019t even boil water,\u201d you shouldn\u2019t feel so bad. Boiling water is more complicated than you may think. First of all, did you know there are 4 degrees of boiling water that are commonly found in recipes\u2014SIMMER, [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.zojirushi.com\/blog\/boiling-water-is-a-science\/\" \/>\n<meta property=\"og:site_name\" content=\"Zojirushi Food &amp; Culture Blog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/zojirushiusa\" \/>\n<meta property=\"article:published_time\" content=\"2017-09-01T07:06:50+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-11-24T21:43:42+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2017\/08\/main.jpg\" \/>\n<meta name=\"author\" content=\"Bert Tanimoto\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@zojirushiusa\" \/>\n<meta name=\"twitter:site\" content=\"@zojirushiusa\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Bert Tanimoto\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.zojirushi.com\/blog\/boiling-water-is-a-science\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.zojirushi.com\/blog\/boiling-water-is-a-science\/\"},\"author\":{\"name\":\"Bert Tanimoto\",\"@id\":\"https:\/\/www.zojirushi.com\/blog\/#\/schema\/person\/048dc5b37add8e3f985d9a72539db6c6\"},\"headline\":\"Boiling Water is a Science\",\"datePublished\":\"2017-09-01T07:06:50+00:00\",\"dateModified\":\"2021-11-24T21:43:42+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.zojirushi.com\/blog\/boiling-water-is-a-science\/\"},\"wordCount\":885,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.zojirushi.com\/blog\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.zojirushi.com\/blog\/boiling-water-is-a-science\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2017\/08\/main.jpg\",\"articleSection\":[\"From Bert-san\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.zojirushi.com\/blog\/boiling-water-is-a-science\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.zojirushi.com\/blog\/boiling-water-is-a-science\/\",\"url\":\"https:\/\/www.zojirushi.com\/blog\/boiling-water-is-a-science\/\",\"name\":\"Boiling Water is a Science - Zojirushi Food &amp; 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Zojirushi enthusiast and professional writer. California resident with roots in Hawaii and Japan. Classic rock, popcorn movies, audio books, spam, sushi and cone filtered coffee. Guilty pleasures include donuts and pop bands like ABBA and Wham! 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