Boiling The boiling point of water is 100 °C or 212 °F but is lower with the decreased atmospheric pressure found at higher altitudes. Boiling water is used as a method of making it potable by killing microbes that may be present. The sensitivity of different micro-organisms to heat varies, but if water is held at 70 °C (158 °F) for ten minutes, many organisms are killed, but some are more resistant to heat and require one minute at the boiling point of water. Boiling is also used in cooking. Foods suitable for boiling include vegetables, starchy foods such as rice,
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