The temperature of the water and the behaviors of the water when exposed to heat are two essential factor in the cooking process. Understanding the different stage of water temperature allow cooks to recognize the precise amount of heat that is necesary for specific cooking task. Using the wrong temperature can negatively impact the cooking of the foods.
Water that exist at room temperature is not exhibiting any movement within the liquid. This state of water can be used to perform task like rinsing pasta or shocking vegetable after blanching. The use of room temperature water will stop the cooking process of the food that are being prepared as it removes the heat from the food.
Water Temperatures for Cooking
Warm water is another temperature that is used for cooking. Warm water is used to perform tasks like softening dried fruit or to activate the yeast that is used in baking recipes. Using water that is too hot can kill the yeast, so using warm water rather than hot water are required for these recipes.
Simmer is the stage of heat in which small bubble emerge from the waters surface in the pot. Simmer is often used in tasks like making stocks and soups. The slow boiling of the water allow for the flavors of the ingredients to be extracted from the food and allows for the broth to remain clear.
Simmer is also used in braising food. Vigorous simmer is the stage of heat in which large bubble emerge and move the water in the pot violent. This temperature is used in cooking beans or reducing sauce.
Boil is the stage in which large bubbles exist within the water and the water in the pot begin to move violently. This stage is useful for boiling pasta or blanching vegetables. The different stages of heat within the water can be measured by examining the bubble that emerge from the water.
Using tiny bubble indicates that the water is very hot but not boiling. Using thin stream of bubbles indicate that the water is hot enough to cook delicate protein like fish. Using frequent bubble indicates that the water is simmering.
Rapid, churning bubble in the pot indicate that the water is at a full boil. The boiling point of water change with the altitude of the area in which the water is boiling. At sea level, the boiling point of water is 212 degrees Fahrenheit.
At high altitudes, the boiling point of water is lower then 212 degrees Fahrenheit. Due to the lower boiling point of water at high altitudes, the food take longer to cook. Cooking pasta in a high-altitude city will take longer than in a city at sea level.
A chart can be used to determine how long to cook food based off the altitude of the cooking area. Different cooking method require different temperatures in relation to the water that is used in the cooking task. Poaching require the water to be at a low boil so that food like eggs and chicken remain tender.
Cooking pasta require the water to be at a full boil. A cook can cook hard-boiled egg by placing the eggs in a pot of boiling water and then removing the pot of water from the heat source. This will prevent the proteins of the egg from becoming tough.
Steaming use the heat from the water vapor to cook foods like vegetables. Dumplings can be cooked in this way as well. Cook rice by starting the pan with a full boil of water and then reduce the heat to a simmer.
Adding salt to the water will flavor the food but will not significantly increase the boiling point of the water. Adding sugar to the water will significantly increase the boiling point of the water. The process of increasing the boiling point of water by adding sugar to the water is called boiling point elevation.
Boiling point elevation is one of the reason that sugar syrup require more heat to cook than water alone. If brewing tea is one of the cooking task that you will perform in the kitchen, the type of tea that is being brewed will determine the temperature of the water that is used for brewing. Green tea or white tea need to be brewed with water that is not boiled to avoid an excessively bitter flavor in the tea.
Black tea or herbal tea need to be brewed with water that is near the boil in order to extract the flavors of the tea. In the task of blanching food, the food is cooked in boiling water for a short time and then immediately immersed in ice water. Blanching vegetables like broccoli or green bean allow for the vegetables to cook for a short time and then immediately submerging the vegetables into ice water preserve the color and texture of the vegetables.
Boiling pasta require the pasta to be boiled in a large amount of salted water that is at a full boil. When boiling pasta, the texture of the pasta change and other type of pasta like gnocchi will float to the surface of the boiling pot when the pasta is finished cooking.