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Rolling Boil
Rolling Boil
- Water or other liquids at 212°F (100°C) with large, vigorous bubbles continuously breaking the surface and causing visible churning motion. Unlike gentle simmers, rolling boils cannot be stirred down and maintain constant turbulence even when ingredients are added. This technique requires high heat and produces abundant steam as the entire pot contents reach maximum temperature. Rolling boils are essential for pasta cooking, blanching vegetables, and cooking shellfish where consistent high temperature and water movement prevent sticking and ensure even cooking.
Test with stirring: True rolling boils continue bubbling vigorously even when stirred—this confirms proper temperature.
Use for pasta cooking: The constant motion prevents noodles from sticking together during cooking.
Cover to reach faster: Use lids while heating to reach rolling boil more quickly and efficiently.
Adjust for altitude: Water boils at lower temperatures at higher elevations—adjust cooking times accordingly.
Safety first: Rolling boils can splash violently—use appropriate pot sizes and keep pot handles turned inward.
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