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 This is called boiling-point elevation. At palatable concentrations of salt, the effect is very small, and the boiling point elevation is difficult to notice and this is why experiments to prove this are considered inconclusive. However, while making thick sugar syrup, such as for Gulab Jamun, one will notice boiling point elevation. Due to variations in composition and pressure, the boiling point of water is almost never exactly 100 °C, but rather close enough for cooking. Foods suitable for boiling include vegetables, starchy foods such as rice, noodles and potatoes, eggs, meats, sauces, stocks, and soups. Boiling has several advantages.