Boiling can be seen without the help of a thermometer, and by this time, the water is disinfected. Though the boiling point decreases with increasing altitude, it is not enough to affect the disinfecting process. "Boiling" is the method of cooking food in boiling water or other water-based liquids such as stock or milk. Simmering is gentle boiling, while in poaching the cooking liquid moves but scarcely bubbles. The boiling point of water is typically considered to be 100 °C or 212 °F. Pressure and a change in the composition of the liquid may alter the boiling point of the liquid.
Stone boiling sources: the Database of North American Indians, Binford’s Hunter–Gatherer Database, and the eHRAF files. Access to the requisite fuels to heat stones is likely associated with stone boiling's use. For example, the Deg Hit'an and the Aleut used this cooking technique despite being above the 58-degrees latitude generalized threshold, which Harold E. Driver and William C. Massey attribute to their access to wood. Stone boiling Stone boiling is a moist-heat cooking method. It involves placing heated rocks into a water-filled container to heat the liquid to the point where it can be used to cook. This method of food preparation