When you cook something in a double boiler, you are not actually double boiling something. You put water in the bottom part of the double boiler, and the food in the top part. This lets the food item cook slowly. This is often done when melting chocolate.
A chemical change occurs when you boil something. Also, evaporation can occur when it gets hot enough.
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.
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
a double pan is a pan that has a little pan that goes inside of it that you can melt, boil,etc things in it
To bring double cream to a boil, heat it gently in a saucepan over medium heat, stirring constantly to prevent burning. Once bubbles start forming around the edges of the cream and it starts steaming, remove it from the heat before it reaches a full boil.
In chemistry, condensation is the exact opposite of boiling.In cooking, however, condensation basically does mean to boil off the water part.
If you heat it slowly and don't let it boil it should work.
Yes, water is necessary for something to boil. When heated, water molecules gain energy and move more quickly, eventually reaching a point where they turn into steam, which is the boiling point of water.
When you bring something close to boiling, it is called scalding it (or to "scald").
Distill down, or boil down, as an idiom, means to get to the essence of something, or to simplify it.
The word for bringing to a boil is "boil" or "bring to a simmer."