Rolling Boil

A rolling boil is a vigorous boil in which large bubbles rise continuously throughout the liquid and continue even when the liquid is stirred. It is more intense than a gentle simmer and creates strong movement within the pot.

Common culinary uses

• Cooking pasta in a large volume of boiling water.
• Blanching vegetables when a rapid return to boiling is required.
• Bringing a sugar syrup to a specified stage before testing its temperature or concentration.
• Boiling foods where vigorous movement is part of the required method.

Rolling boil versus simmer

A simmer has smaller, gentler bubbles and less movement. Stocks, delicate sauces and many braises are usually kept at a simmer rather than a rolling boil. Vigorous boiling can agitate solids, emulsions and delicate ingredients.

Chef’s tip: Use the level of heat required by the preparation. A rolling boil is useful for pasta and some blanching tasks, but it is not the correct temperature state for every liquid-based recipe.

Key distinction: A rolling boil is a vigorous, continuous boil; a simmer is gentler and produces less movement.