BOILING. The admission of the novice cook that he or she "cannot even boil water" has perpetuated the idea that boiling water is one of the simplest tasks in the kitchen. In reality, it is also a frequently misunderstood and mislabeled culinary technique. Boiling is one of the moist (as opposed to dry) heat processes of cooking, which include pressure cooking, scalding, simmering, poaching, stewing, fricasseeing, braising, casserole-making, double-boiling, and steaming, as well as partial moist-heat processes, like blanching. Through the years, however, these traditional terms for different kinds of moist heat cooking have been variously interpreted and, of necessity, combined with other culinary methods. For example, a braise, fricassee, and brown stew have their origin in dry heat sautéing but are finished by long moist-heat cooking in stock. Even foods that are specifically labeled "boiled," such as boiled eggs, boiled...