There are levels to cooking with water on the stove top. You have boiling the most powerful, direct method. Simmering the method that has less heat, but is a gentler on your food. And poaching, which relies on lower temperatures cooked over longer periods of time. The advantage of boiling is that it is a quick, strong method. Boiling will tear apart most food items. Try boiling beans if you don’t think that’s the case. I usually use boiling for pasta, really tough vegetables that I want cooked fast, things that are going to be mashed anyway like mashed potatoes, and oatmeal. I don’t boil meats because there are better methods. Plus boiling can destroy the texture of meats.
Boiling only has a few steps.
- Add water to a pot. For pasta, fill the pot with water. For vegetables, only put enough water to barely cover the vegetable. If you are cooking greens, then this will be only enough water to cover it once it has shrunk down. If you add to much water to a pot of boiling vegetables, then you waterlog the vegetables and suck out all of the nutrients and flavor.
- Put heat on medium high heat until it comes to a boil. Reduce the heat to medium. Then add your food. Make sure you cover the pot, if you are using this method with vegetables. Stir occasionally.
- Remove food when done.
See. Boiling is very easy. The most difficult part is figuring out how much water the pot needs. Once you have that you are basically just cooking it until it’s done. Remember that this is a very strong method! It will tear apart food if you don’t watch it.