Boiling

Technique Type: Heat

In cooking, boiling is the method of cooking food in boiling water, or other water-based liquid such as stock or milk. Simmering is gentle boiling, while in poaching the cooking liquid moves but scarcely bubbles. Boiling is a very harsh technique of cooking. Delicate foods such as fish cannot be cooked in this fashion because the bubbles can damage the food. Foods such as red meat, chicken, and root vegetables can be cooked with this technique because of their tough texture.

Source: http://en.wikipedia.org/wiki/Boiling#Boiling_in_cooking