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Boiled fish, or more precisely salt-boiled fish, is fish boiled with salt and thus preserved for later consumption. [1] Although this method is used in other parts of the world, it is of major commercial significance only in Southeast Asia. The shelf life of products so treated can range from as little as one or two days, up to several months.
A potboiler or pot-boiler is a novel, play, opera, film, or other creative work of dubious literary or artistic merit, whose main purpose was to pay for the creator's daily expenses—thus the imagery of "boil the pot", [1] which means "to provide one's livelihood."
The fish is covered with boiling water, and salt, pepper, fennel, the bouquet garni and the saffron. The dish is simmered at low heat, and stirred from time to time so that the fish does not stick to the casserole. The fish simmer as the broth is then reduced, usually about twenty minutes.
Boiling or ebullition is the rapid phase transition from liquid to gas or vapour; the reverse of boiling is condensation. Boiling occurs when a liquid is heated to its boiling point , so that the vapour pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmosphere.
Also apophthegm. A terse, pithy saying, akin to a proverb, maxim, or aphorism. aposiopesis A rhetorical device in which speech is broken off abruptly and the sentence is left unfinished. apostrophe A figure of speech in which a speaker breaks off from addressing the audience (e.g., in a play) and directs speech to a third party such as an opposing litigant or some other individual, sometimes ...
Regional variations dictate the kinds of seafood, the accompaniments and side dishes, and the preparation techniques (boiling, steaming, baking, or raw). In some cases, a boil may be sponsored by a community organization as a fund-raiser or a mixer. In this way, seafood boils are like a fish fry, barbecue, or church potluck supper.
The fish are then placed in another wire basket and lowered in. After 9–10 minutes, when the fish are cooked, the oils rise to the top of the pot. The boiler then tosses a small amount of kerosene on the fire and the increase in flames causes a boilover. The fish oils spill over the side of the pot and the fish is done.
Water boiling at 99.3 °C (210.8 °F) at 215 m (705 ft) elevation. The boiling point of a substance is the temperature at which the vapor pressure of a liquid equals the pressure surrounding the liquid [1] [2] and the liquid changes into a vapor. The boiling point of a liquid varies depending upon the surrounding environmental pressure.