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.
Boiling chip Boiling chip A boiling chip, boiling stone, porous bits or anti-bumping granule is a tiny, unevenly shaped piece of substance added to liquids to make them boil more calmly. Boiling chips are frequently employed in distillation and heating. When a liquid becomes superheated, a particle of dust or a stirring rod can cause violent flash boiling. Boiling chips work by providing nucleation sites so the liquid boils smoothly without becoming superheated or bumping. Boiling chips should not be added to liquid that is already near its boiling point, as this could also induce flash boiling. The structure of a boiling