In chemistry, condensation is the exact opposite of boiling.
In cooking, however, condensation basically does mean to boil off the water part.
The two meanings of "condense" are to make something more concentrated or dense, and to make something shorter or more concise.
A chemical change occurs when you boil something. Also, evaporation can occur when it gets hot enough.
condense important points.
Boil water to cook. Freeze water to put into drinks. Boil Freon in an air conditioner to cool a building, Condense Freon in a Heat pump to heat your house.
Evaporation. Boil the saltwater, and collect the vapour. Condense it back to liquid - and the salt solids will be left behind in the original container.
To simmer is to bring something to a boil, reduce the heat and allow to boil slowly.
Something can boil by increasing the temperature of the substance until it reaches its boiling point, causing the liquid to evaporate and form bubbles. Another way to make something boil is by decreasing the surrounding pressure, which lowers the boiling point of the substance and allows it to boil at a lower temperature.
Boil the water (and condense it if you want to keep it) and the salt will be left behind
I think you mean 'boil off' not 'off boil' and by this the recipe or person, etc, means to boil off something such as all of the oil in the foods so that it is not greasy when you get the result. ~Singer
Condensation is the process of turning a gas into liquid form. For example:steam turning into water.
the cost of fossil fuels or nuclear power to boil water and condense it is just uneconomic unless you are an oil exporting nation.
It is easy. Boil the liquid, trap the steam, allow it to condense to water., and collect the water and you are done.