Does simmering, boiling or roiling boiling water while cooking makes a...

penguin_pam

So I've seen a few cooking styles when it comes to cooking things in high temperature water. You have people that blast heat at max and get the water to roiling boil, you have people that bring the water to a boil and keep it at the same temperature so it's constantly boiling, or ones that get it to boil and then turn it down to simmer so it's just barely below boil. Does either approach make any difference? My thinking is that once you hit...

Originally asked by ThePiachu on Stack Exchange (cooking) (CC BY-SA 4.0).

uphilltech

Great question — answering as the UphillTech team:

My thinking is that once you hit 100C, adding more heat just makes you boild off water faster That's mostly correct. Water can't be heated past the boiling point (at least not for long). Simmering vs slow boiling vs roiling boil is mostly the about how much energy you put into the water. This will NOT affect the temperature but it does affect How fast the water evaporates How agitated the water is How uniform you have 100C everywhere in the pot (at a low simmer, you can have spots that are less than 100C) Does either approach make any difference? Pasta works either way but there are few nuances to consider. Heating the water faster is typically more energy efficient. Heating clean water to...

Full answer by Hilmar: https://cooking.stackexchange.com/a/126051 (CC BY-SA 4.0).

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