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 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 is a fuel-intensive process and it often requires the heating and reheating of stones before the water reaches an effective cooking temperature. Indigenous peoples in what is now Canada and the United States of America, especially on the West and Northwest Coast, used stone boiling. Cooking this way allowed for a more controlled temperature which made the extraction of fats and oils easier