Boiling

“ Leaven consists in, or at least causes, fermentation. The name suggests the mechanical process of boiling. The most sublime and awful scenes which nature has ever presented have been produced in this way. When great masses are affected, a boiling becomes unspeakably grand and terrible. This earth, now so solid beneath, and so green on the surface, seems to have been once a boiling mass. ”

“ It is not generally understood, or at least it is not borne in mind with sufficient care, that “after water is just boiling, all the fuel which is needed to make it boil violently is just so much wasted, without in the smallest degree expediting or shortening the process of cooking. It is by the heat, its intensity and the time of its duration, not by the boiling or bubbling up of the water, that the food is cooked.” ”

“ Boiling effects partial destruction or removal of organic and mineral impurities found in water, hence the importance of boiling the water where such impurities exist. Boiling also expels all the air and the gases which give fresh water its sparkle and vitality. ”

“ Take two equal boilers, containing equal quantities of boiling hot water, and put into them two equal pieces of meat taken from the same carcase—two legs of mutton, for instance—and boil them during the same time. Under one of the boilers make a small fire, just barely sufficient to keep the water boiling hot, or rather just beginning to boil; under the other make as vehement a fire as possible, and keep the water boiling the whole time with the utmost violence. ”

“ Bagges.
"Well," resumed Harry; "so the boiling point of water depends on the degree of force which the air, or what-not, is pressing on its surface with. The higher the spot on which you boil your water, the lower the point it boils at. Therefore, water boiling at the top of a mountain is not so hot as water boiling at the mountain's base. The boiling point of water on the summit of Mont Blanc, is as low as one hundred and eighty-four degrees. So, if water must be at two hundred and twelve degrees, to make good tea, don't choose too high a hill to build a temperance hall on. ”

“ When there is quite a commotion on the surface of the water, and the bubbles breaking above it throw off steam or watery vapor, two hundred and twelve degrees, or the boiling point, is reached. [10] After water reaches the boiling point it becomes no hotter, no matter how violently it may boil. The excess of heat escapes in the steam. ”

“ Water is boiling when it bubbles and jumps merrily about, and the steam comes in white puffs from the spout of the kettle. It does not boil when it begins to simmer and to sing. That is only the sign that it is near to boiling. ”

“ Boiling is to an unclean Water-Drop, like scratching to a bear, a pleasant operation. It gets rid of the little animals by which it had been bitten, and throws down some of the impurity with which it had been soiled. So, after boiling, water becomes more pure, but it is, at the same time, more greedy than ever to absorb extraneous matter. Therefore, the sons of men who boil their vitiated water ought to keep it covered afterwards, and if they wish to drink it cold, should lose no time in doing so. Nephelo and his friends within the kettle danced with delight under the boiling process. ”

“ But a much larger quantity of heat enters into vapours than into liquids—into steam than into water. If over a steady fire a certain quantity of ice-cold water requires one hour to bring it to the boiling point, it will require a continuance of the same heat for five hours more to boil it off entirely. Yet liquids do not become hotter after they begin to boil, however long or with whatever violence the boiling is continued. ”

“ Review.—Question the pupils as follows: What kind of heat is used in cooking food by boiling? At what temperature is the food cooked by this method? Name the kinds of boiling. How much hotter is rapid boiling? How is water made to boil rapidly? When is rapid boiling useful? ”

“ If you tell her that the water must not boil, she shifts her stewpan to the side of the fire, where it shall only simmer, and she firmly believes that such simmering water has a lower temperature than water that is boiling violently over the fire. ”

“ Boiling over ruins it—makes it flat, bitter, aroma-less. So does long boiling—one minute, no more, is the longest boiling time. Quick boiling is as bad—the [236] water has not time to extract the real goodness of the coffee. ”

“ Let it be remembered that the boiling spoken of so often is really caused by the formation of the steam particles, and that without the boiling there can be but a very slight quantity of steam produced. ”

“ Now as I was saying the harder you boil water the more steam it gives off and the heating and cooling processes are so exactly balanced that boiling water stands always at a uniform temperature no matter whether it is boiling hard as we say, or only just barely boiling. ”

“ For as the heat which is applied in boiling is a gradual one, and conjoined with moisture, there is, as it were, a sort of washing of them. But when they are roasted, that dries up the moisture, and moreover, as their flesh is hard by nature, it is natural that it should be made more so in this way. ”

“ First, the boiler may be full and the water clean and clear; or, secondly, the boiler may not only be full but the water may be hot, very hot, hot enough to scald you, almost boiling; thirdly, it may be just one degree hotter and at the boiling point, giving forth its vapor in clouds of steam, pressing through the valves and driving the mighty piston which turns the wheels and propels the train of cars across the country. ”

“ It is even likely that the art of Boiling, as commonly known to us, may have been developed through this intermediate process, which I propose to call Stone-Boiling.
There is a North American tribe who received from their neighbours the Ojibwas, the name of Assinaboins, or "Stone- Boilers," from their mode of boiling their meat, of which Catlin gives a particular account. They dig a hole in the ground, take a piece of the animal's raw hide, and press it down with their hands close to the sides of the hole, which thus becomes a sort of pot or basin. ”

“ Graham's Process.—This process consists in boiling fibrous substances in a solution of sulphurous acid, or a sulphite or bisulphite of soda, potash, magnesia, or lime, or other suitable base and water. The boiling is preferable conducted in a closed boiler, lined with lead, to protect it from the action of the chemical substances used, and is fitted with a valve which can be opened to allow the gases and volatile hydrocarbons contained in and around the fibres to escape. ”

“ When vegetables, or other foods of ordinary temperature, are put into boiling water, the temperature of the water is lowered in proportion to the quantity and the temperature of the food thus introduced, and will not again boil until the mass of food shall have absorbed more heat from the fire. The result of this is that the food is apt to become more or less water-soaked before the process of cooking begins. ”

“ The water is white, and exhibits truly the appearance of a lake of milk, boiling with a perpetual discharge of large bubbles, which rise with greatest force from the eastern side. The heat is 112° of Fahrenheit's scale: the apparent boiling arises from a constant development of fixed air. ”

“ In boiling the water don't let it merely come to a boil and then take it off, but let it boil fully for a quarter of an hour, as these little beasts, or microbes as they are called, are very tough customers, and take a lot of boiling before they get killed. ”

“ When it is once fairly understood that the meat is not to be boiled, but is merely to be warmed by immersion in water raised to a maximum temperature of 212°, and when it is further understood that water cannot (under ordinary atmospheric pressure) be raised to a higher temperature than 212° by any amount of violent boiling, the popular distinction between ‘simmering’ [15] and boiling, which is so obstinately maintained as a kitchen superstition, is demolished. ”

“ The object in the so-called ‘boiling’ of, say, a leg of mutton, is to raise the temperature of the meat throughout just up to the cooking temperature in such a manner that it shall as nearly as possible retain all its juices; the hot water merely operating as a vehicle or medium for conveying the heat. ”

“ The flat taste which often results from the boiling may be remedied by shaking the water in a bottle or pouring it from one clean pitcher to another or by simply exposing it to the air overnight. Water should be kept cool, and should be protected from dust. ”

“ There are a number of articles which can bear an additional hour of boiling in the water-bath without any danger, as broth, gravy, jellies and the essences of meat, poultry and ham, the juice of the grape and of plants, &c. But there are also others which will sustain a great injury from a quarter of an hour’s or even a minute’s too much boiling. Thus the result will always depend upon the dexterity, intelligence and judgment of the operator. ”

“ Then a large receiver, into which meat, fowl, or fish is put to be cooked, is fitted on tight over the boiling water, and shut off from all possibility of being touched by steam or water by a close-fitting cover. Above this two other pans, or boilers, for vegetables, custards, etc., can be fitted with tight cover also; [Pg 219] and the whole boiler, which is about as large but higher than an ordinary wash-boiler, is also closely covered. Very little fuel will keep the water boiling hot when once it has reached that point, as no heat can escape by evaporation. ”

“ There are some industrial operations in which the action of certain boiling solutions is unavailing to effect certain decompositions or other ends when the boiling is carried on under the ordinary atmospheric pressure, and boiling in closed and strong vessels under pressure must be resorted to. ”

“ Heat the water to bubbling boiling, sprinkle the measured grain in so slowly as not to stop the boiling of the water, stirring continuously. Let it boil up well, and if a coarse grain, cook over the fire until it thickens, then set into the outer boiler containing perfectly boiling water and keep it cooking rapidly the required length of time. ”

“ As the boiling apparatus consists nearly always of small earthen pots and the boiling is continually interrupted by culinary operations, it is obvious that the process is an inordinately slow and unsatisfactory one. I am of the opinion that to produce a fast red dye on sufficient yarn for about seven skirts, the boiling occupies the better part of two wrecks. ”

“ It is obviously the stronghold of the English heterogenist. "Water," he says, "is boiling merrily over a fire, when some luckless person upsets the vessel so that the heated fluid exercises its scathing influence upon an uncovered portion of the body—hand, arm, or face. Here at all events there is no room for doubt. Boiling water unquestionably exercises a most pernicious and rapidly-destructive effect upon the living matter of which we are composed." ”

“ The boiling sometimes noticed in a pot of lard is owing to the presence in it of a little water which is very soon converted into steam, when the bubbling ceases, and after that the temperature of the fat rises rapidly, reaching in a short time four or five hundred degrees Fahrenheit, when a separation of its constituents takes place, and carbon is revealed as a black mass. ”

“ The boiling motion is from volumes of steam working its way through the waters from the bowels of the earth and spreading upon the breeze. Boiling water elsewhere wastes itself away, but these pools boil and boil from year to year, and scarcely vary perceptibly in height. Our untutored tourist turns his eye upon the mountain bordering the valley, whose sides are so encrusted with geyserite deposit that it appears to have been formed of this material, and to have been erected by boiling springs ”

“ In its travel broken fibres and dirt escape, and the grass arrives at the mouth of an upright cylindrical boiler, stationary, and so arranged that the boiling liquor is vomited over the mass of esparto. The boiler is filled, and a fairly strong solution of caustic soda is run in, the manhole is fastened down, and steam under pressure introduced. ”

“ The object of adding the cold water is to keep it just off the boil until all the scum has risen, as the boiling point is when it comes to the surface, yet once having boiled, the scum is broken up, and the soup is never so clear. ”