Editing Boiling (section)

===In cooking===
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{{stack|[[File:Flickr - cyclonebill - Pasta (1).jpg|thumb|Boiling [[pasta]]]]}}
''Boiling'' is the method of [[cooking]] food in boiling [[water]] or other water-based liquids such as [[Stock (food)|stock]] or [[milk]].<ref>{{Cite book|url=https://books.google.com/books?id=ORmzCwAAQBAJ&q=Boiling+is+the+method+of+cooking+food+in+boiling+water,+or+other+water-based+liquids+such+as+stock+or+milk&pg=PT100|title=AQA GCSE Food Preparation and Nutrition|last1=Rickus|first1=Alexis|last2=Saunder|first2=Bev|last3=Mackey|first3=Yvonne|date=2016-08-22|publisher=Hodder Education|isbn=9781471863653|language=en}}</ref> [[Simmering]] is gentle boiling, while in [[poaching (cooking)|poaching]] the cooking liquid moves but scarcely bubbles.<ref>{{Cite book|url=https://books.google.com/books?id=ZAM3TJfP09cC&q=Simmering+is+gentle+boiling,+while+in+poaching,+the+cooking+liquid+moves&pg=PA306|title=The Cook's Book: Techniques and tips from the world's master chefs|last=Publishing|first=D. K.|date=2005-08-29|publisher=Penguin|isbn=9780756665609|language=en}}</ref>

The boiling point of water is typically considered to be {{convert|100|°C|°F K}}, especially at sea level. Pressure and a change in the composition of the liquid may alter the boiling point of the liquid. High [[elevation]] cooking generally takes longer since boiling point is a function of [[atmospheric pressure]]. At an elevation of about {{convert|1|mile|m|spell=in}}, water boils at approximately {{convert|95|°C|°F K}}.<ref>{{cite web|url=http://www.iapws.org/faq1/boil.htm|author=IAPWS|author-link=IAPWS|work=FAQs About Water and Steam|title=What is the effect of pressure on the boiling of water? Why does water boil at a lower temperature at high altitudes?|access-date=2009-12-05|url-status=dead|archive-url=https://web.archive.org/web/20090806060431/http://www.iapws.org/faq1/boil.htm|archive-date=2009-08-06}}</ref> Depending on the type of food and the elevation, the boiling water may not be hot enough to cook the food properly.<ref>{{Cite web|url=https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/high-altitude-cooking-and-food-safety/ct_index|title=High Altitude Cooking and Food Safety|date=2013-06-15 |website=United States Department of Agriculture|access-date=2020-02-10 }}</ref> Similarly, increasing the pressure as in a [[pressure cooker]] raises the temperature of the contents above the open air boiling point.{{citation needed|date=April 2022}}