Moist cooking technique, boiling is one of the most used and old. Boiling is to cook a food by immersion in liquid (usually water or broth) boiling for some time, this will depend on the food to cook.
We can boil from cold or from heat. From cold foods are introduced to cook in cold liquid and bring to a boil, method generally used for foods that require prolonged cooking, while from heat begins to heat the liquid and when it reaches 100 ° C (starts to boil), food is submerged and avoids overcooking.
Almost all foods are fit to be boiled, some necessarily have to go through this method of cooking, as they need a hydrator agent, such as in the case of dry cereals.