Boiling

-Boiling is the method of cooking food in boiling water at 100degree, heat is transferred to the food through convection.

 -The leftover liquid after the food is cooked should be used to make sauces or used as soups as some of the water-soluble vitamins such as vitamin C and B-group vitamins are lost in the liquid.

  Example: Rice pasta egg tender cuts of meats, seafood and root vegetables such as carrots and underground stems such as potatoes are suitable for boiling.