Process in which diamonds are placed in heated acid in order to free them of grease and dirt.
Food is cooked surrounded by boiling liquid (stock or water).
Strictly speaking, this means cooking food in boiling water (A liquid is boiling when the surface is continually agitated by large bubbles). In practice, however, many 'boiled' foods are cooked at a temperature below boiling point, that is, they are simmered or poached. All meat, fish, poultry and stews should be simmered. Vegetables, peas, puddings, beans, lentils, etc are boiled. Sufficient heat should be applied to keep the liquid bubbling gently. Violent boiling should be avoided. It wastes fuel; it does not cook the food any faster, it tends to make the food break up and so spoils the appearance; the liquid is evaporated too quickly with the consequent danger of the food burning. There are one or two exceptions to this rule; for example, when one wants to drive off water quickly from syrup or a sauce to make it thicker, then violent boiling with the lid off hastens the process.
the application of heat to change something from a liquid to a gas
Boiling involves the continued heating of foods in liquid at a temperature of 100°C.
The very rapid change of state of a liquid to a gas (vapor) caused by rapidly adding heat or rapidly decreasing the pressure. This process can occur more slowly during evaporation.
Preparation method which cooks a liquid at a temperature of 212F or 100C.
Cooking food by placing it in water that has been heated to boiling temperature (212 degrees F at sea level).
Cooking in water or stock at 100'C (212'F).
The conversion of a liquid into vapor with the formation of bubbles.
To boil refers to heating a liquid until bubbles for and break at the surface, commonly 212 degrees for water at sea level. A rolling boil is one that can't be slowed by stirring.
Boiling, a type of phase transition, is the rapid vaporization of a liquid, which typically occurs when a liquid is heated to its boiling point, the temperature at which the vapor pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmospheric pressure. Thus, a liquid may also boil when the pressure of the surrounding atmosphere is sufficiently reduced, such as the use of a vacuum pump or at high altitudes. Boiling occurs in three characteristic stages, which are nucleate, transition and film boiling.