What is rolling boil?

A rolling boil refers to a rapid, vigorous boil in which the bubbles are continuously breaking the surface of the liquid. This type of boil is often used when cooking pasta, rice, or other starchy foods that require intense heat to cook properly.

When water reaches a rolling boil, it is at its highest temperature (212°F or 100°C at sea level) and is rapidly evaporating. This can help to break down the starches in the food quickly and evenly, resulting in a better texture and taste.

To achieve a rolling boil, it is important to use a pot that is large enough to accommodate the volume of water and food being cooked, and to use a high heat setting on the stove. It is also important to monitor the pot closely to prevent it from boiling over.

In general, a rolling boil is not recommended for delicate foods like eggs or fish, as the rapid agitation of the water can cause them to break apart. Instead, a gentle simmer is often more appropriate for these types of foods.