Cookedboiled

Cookedboiled is a coinage used in some culinary discussions and data labeling to describe food that has been prepared entirely by boiling.

Etymology: the term is a portmanteau of cooked and boiled. It is not a standard culinary term and appears mainly in online discussions or indexes rather than in formal cookbooks or professional kitchens.

Definition and scope: The idea behind cookedboiled is that boiling is the sole cooking method applied, producing tender, fully cooked results. It can contrast with methods that involve steaming, frying, or baking, where textures and moisture differ. The term emphasizes the use of immersion in hot water at or near boiling temperatures.

Common examples include boiled potatoes, hard-boiled eggs, corn on the cob, boiled rice, and certain vegetables prepared by immersion in hot water until tender. Times vary by item and size, but the shared characteristic is that heating occurs exclusively through boiling.

Usage and notes: In recipe databases or linguistic discussions, cookedboiled may be used to label items that are fully cooked by boiling, but it remains rare in everyday cooking language. It is more likely encountered in cataloging, nutrition databases, or discussions about cooking terminology than in standard recipe writing.

Related terms include boiled, parboiled, poached, and simmered, which describe varying degrees or methods of cooking by water.