Thanks for using this online dictionary, we have been helping millions of people improve their use of the english language with its free online services. English definition of boiling is as below...

Soup :: Soup (n.) A liquid food of many kinds, usually made by boiling meat and vegetables, or either of them, in water, -- commonly seasoned or flavored; strong broth..

Fry :: Fry (v. t.) To cook in a pan or on a griddle (esp. with the use of fat, butter, or olive oil) by heating over a fire; to cook in boiling lard or fat; as, to fry fish; to fry doughnuts..

Cruller :: Cruller (n.) A kind of sweet cake cut in strips and curled or twisted, and fried crisp in boiling fat..

Decoct :: Decoct (v. t.) To prepare by boiling; to digest in hot or boiling water; to extract the strength or flavor of by boiling; to make an infusion of.

Digester :: Digester (n.) A strong closed vessel, in which bones or other substances may be subjected, usually in water or other liquid, to a temperature above that of boiling, in order to soften them..

Persulphocyanogen :: Persulphocyanogen (n.) An orange-yellow substance, produced by the action of chlorine or boiling dilute nitric acid and sulphocyanate of potassium; -- called also pseudosulphocyanogen, perthiocyanogen, and formerly sulphocyanogen..

Puree :: Puree (n.) A dish made by boiling any article of food to a pulp and rubbing it through a sieve; as, a puree of fish, or of potatoes; especially, a soup the thickening of which is so treated..

Quirboilly :: Quirboilly (n.) Leather softened by boiling so as to take any required shape. Upon drying, it becomes exceedingly hard, and hence was formerly used for armor..

Fluoranthene :: Fluoranthene (n.) A white crystalline hydrocarbon C/H/, of a complex structure, found as one ingrdient of the higher boiling portion of coal tar..

Chondrigen :: Chondrigen (n.) The chemical basis of cartilage, converted by long boiling in water into a gelatinous body called chondrin..

Boil :: Boil (v. t.) To subject to the action of heat in a boiling liquid so as to produce some specific effect, as cooking, cleansing, etc.; as, to boil meat; to boil clothes..

Nitrile :: Nitrile (n.) Any one of a series of cyanogen compounds; particularly, one of those cyanides of alcohol radicals which, by boiling with acids or alkalies, produce a carboxyl acid, with the elimination of the nitrogen as ammonia..

Spumed :: Spume (n.) Frothy matter raised on liquids by boiling, effervescence, or agitation; froth; foam; scum..

Granulose :: Granulose (n.) The main constituent of the starch grain or granule, in distinction from the framework of cellulose. Unlike cellulose, it is colored blue by iodine, and is converted into dextrin and sugar by boiling acids and amylolytic ferments..

Simmer :: Simmer (v. t.) To cause to boil gently; to cook in liquid heated almost or just to the boiling point.

Excoction :: Excoction () The act of excocting or boiling out.

Blanch :: Blanch (a.) To whiten, as the surface of meat, by plunging into boiling water and afterwards into cold, so as to harden the surface and retain the juices..

Rebullition :: Rebullition (n.) The act of boiling up or effervescing.

Peptone :: Peptone (n.) The soluble and diffusible substance or substances into which albuminous portions of the food are transformed by the action of the gastric and pancreatic juices. Peptones are also formed from albuminous matter by the action of boiling water and boiling dilute acids.

Scum :: Scum (v.) The extraneous matter or impurities which rise to the surface of liquids in boiling or fermentation, or which form on the surface by other means; also, the scoria of metals in a molten state; dross..

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