After the control of fire, which was almost certainly used for direct roasting, pit ovens and leather bag based boiling are probably the next developments in cookery. Both rely on a fire heating stones or rocks. For the pit oven, the fire and stones are heated in the bottom of a pit. They're then covered with grass and leaves, which generate steam. The meat is placed on top and the whole is buried. The heat from the fire and the steam cook the food. For boiling in a leather bag, the water and food to be cooked are placed in a leather bag. The hot stones are dropped in and these bring the water and the contents of the bag to a boil. As soon as the ingredients begin to cool drop in another stone... this being the original 'boil in a bag' meal. So, you can boil food long before the invention of pottery or metal working. Indeed, boiling was almost certainly being used as a method of cooking long before the advent of farming. It lends itself to the hunter-gatherer lifestyle as a leather bag is easy to make and light to transport. It can be used to cook seafood, shellfish, game meat and any vegetables or grains that are foraged.

As a method of disinfecting water, bringing it to its boiling point at 100°C (212°F), is the oldest and most effective way since it does not affect the taste, it is effective despite contaminants or particles present in it, and is a single step process which eliminates most microbes responsible for causing intestine related diseases. The boiling point of water is 100°C (212°F) at sea level and at normal barometric pressure. In places having a proper water purification system, it is recommended only as an emergency treatment method or for obtaining potable water in the wilderness or in rural areas, as it cannot remove chemical toxins or impurities.

The boiling point of water is typically considered to be 100°C (212°F; 373K), especially at sea level. Pressure and a change in the composition of the liquid may alter the boiling point of the liquid. High elevation cooking generally takes longer since boiling point is a function of atmospheric pressure. At an elevation of about one mile (1,600 m), water boils at approximately 95 °C (203 °F; 368 K). Depending on the type of food and the elevation, the boiling water may not be hot enough to cook the food properly. Similarly, increasing the pressure as in a pressure cooker raises the temperature of the contents above the open air boiling point (which is why pressure cooking reduces the time required to cook food).

The advent of fireproof pottery allows meals to be cooked by placing the cooking vessel next to the fire. Once metalwork is developed cooking pots can be suspended over a fire, which is why stews feature in so many cuisines. During Medieval times in Europe, boiling was a major way of cooking and both savoury and sweet dishes were boiled, becoming known in English as 'puddings'. This is why, in Britain at least, black pudding, haggis, steamed cakes, Christmas pudding etc are all known as 'puddings'.

Tea and Brewing: As boiling renders water potable and safe, it's interesting how this developed to produce safe drinks in Europe and Asia. In Europe, boiled water was used to make beer, the alcohol in the beer then keeping the water safe and bacteria free for a long time after brewing. In Asia, water was boiled and made into an infusion with green or fermented tea leaves, a drink intended to be imbibed immediately.

The alphabetical list of all the boiling-based recipes on this site follows, (limited to 100 recipes per page). There are 249 recipes in total:

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In Echino Salso (Salted Sea Urchins)      Origin: Roman	Manx Salt Duck      Origin: Manx	Poached Egg      Origin: Britain
In Isiciato Pullo (For Chicken Forcemeats)      Origin: Roman	Marillenknoedel (Austrian Apricot Dumplings)      Origin: Austria	Poddash Meinn-corkey (Oatmeal Porridge)      Origin: Manx
In Locusta Elixa (Sauce for Boiled Lobster)      Origin: Roman	Marmalade of Quinces of Damsons      Origin: British	Podin Nadelik (Cornish Stout and Marmalade Christmas Pudding)      Origin: Britain
In Struthione Elixo (Of Boiled Ostrich)      Origin: Roman	Mashed Neeps      Origin: Scotland	Podin Pes (Cornish Pease Pudding)      Origin: England
In Torpedine (Of Ray)      Origin: Roman	Mawa Peda      Origin: India	Pollo Relleno (Stuffed Chicken, Andalusian Style)      Origin: Spain
In Torpedine Elixa (Sauce for Boiled Ray)      Origin: Roman	Medieval Sweeteners Vino Cotto      Origin: Italy	Porcellum Lacte Pastum Elixum (Boiled Suckling Pig, Fed on Milk)      Origin: Roman
Isicia de Pavo (Peacock Forcemeats)      Origin: Roman	Mollag (Manx Christmas Haggis)      Origin: Manx	Porcellum Liquaminatum (Suckling Pig in Sauce)      Origin: Roman
Isicia Plena (Pheasant Forcemeat)      Origin: Roman	Moroccan Rice Pudding      Origin: Morocco	Porcellum Liquaminatum (Boiled, Stuffed, Suckling Pig)      Origin: Roman
Ius in Venationibus Omnibus (Sauce for all Kinds of Wild Game)      Origin: Roman	Mortrews of Fysche (Mortar-paste of Fish)      Origin: England	Porcellum Thymo Sparsum (Suckling Pig Sprinkled with Thyme)      Origin: Roman
Jam Mwyar Duon (Blackberry Jam)      Origin: Welsh	Mrs Beeton Boiled Neck of Mutton      Origin: Britain	Porcellum Traianum (Suckling Pig à la Trajan)      Origin: Roman
Jumalikud Pelmeenid (Dominican Divine Dumplings)      Origin: Dominica	Mrs Beeton Herodotus Pudding      Origin: Britain	Pork and Ginger Dumplings      Origin: China
Käsknöpfle (Mini Dumplings with Cheese)      Origin: Liechtenstein	Mrs Beeton's Recipe for Brill      Origin: Britain	Portuguese Percebes      Origin: Portugal
Kadu Ka Halwa      Origin: India	Nettles      Origin: British	Posho      Origin: Uganda
Kale with Cream      Origin: Ireland	Oatmeal Potatoes      Origin: Scotland	Pounded Banana      Origin: Burundi
Khoya (Condensed Milk Solids)      Origin: India	Ofellae Aprogineo (Starters in the Manner of Wild Boar)      Origin: Roman	Preparing Fresh Snails      Origin: France
Kifta Lil Atfaal (Cinnamon Meatballs)      Origin: Libya	Okra with Seaweed Paste      Origin: Fusion	Preparing Giant Land Snails for Food      Origin: Nigeria
Kittitian Style Conkies      Origin: Saint Kitts	Onunu (Mashed Yam and Plantain)      Origin: Nigeria	Preserved Pine-apple      Origin: American
Kokada (Aruban Coconut Candy)      Origin: Aruba	Pan Haggis      Origin: Scotland	Preserved Pippins      Origin: American
Kokada (Bonaire Coconut Candy)      Origin: Bonaire	Pap II      Origin: South Africa	Preserved Plums      Origin: American
Kokada (Curaçao Coconut Candy)      Origin: Dominica	Pâte d'awara (Awara paste)      Origin: French Guiana	Preserved Quinces      Origin: American
Kriibsen (Crayfish, Luxembourg Style)      Origin: Luxembourg	Patellam Lucretianam (A Dish à la Lucretius)      Origin: Roman	Puerto Rican Dulce de Leche      Origin: Puerto Rico
Kuindiong (South Sudanese Semolina Pudding)      Origin: South Sudan	Patina Versatilis Vice Dulci (Nut Custard Turnover)      Origin: Roman	Pullum Anethatum (Aniseed Chicken)      Origin: Roman
Laridi Coctura (Ancient Roman Boiled Bacon)      Origin: Roman	Patinam de Piscibus (A Dish of Fish II)      Origin: Roman	Pullum cum Olivis Columbadibus (Boiled Chicken with Columbadian Olives)      Origin: Roman
Laumproys in Galyntyne (Lampreys in Galingale Sauce)      Origin: England	Payn Ragonn      Origin: England	Pumpkin Ricotta gnocchi (Gnocchi de Zucca e Ricotta)      Origin: Italy
Leche Lumbard (Lombardy Cream)      Origin: England	Pelmeni (Siberian Beef Dumplings)      Origin: Siberia	Pwdin Berwi (Boiled Pudding)      Origin: Welsh
Lemon Khoya (Condensed Milk Solids with Lemon)      Origin: India	Percebes Tapas (Gooseneck Barnacles Tapas)      Origin: Spain	Pwdin Clwt (Clootie Dumpling)      Origin: Welsh
Leporis Conditura (Seasoning for Hare)      Origin: Roman	Perna Apruna ita Impletur Terentina (Filled Gammon of Wild Boar Terentine)      Origin: Roman	Pwdin Crynu (Quaking Pudding)      Origin: Welsh
Let lardes (Milk and Lard)      Origin: England	Pernae Cocturam (Preparation of a Ham)      Origin: Roman	Pyggus in sauce (Pork in Sauce)      Origin: England
Liewerkniddelen (Liver Dumplings)      Origin: Luxembourg	Pernam (Ham)      Origin: Roman	Rasmalai      Origin: India
Liquorice Caramels      Origin: British	Petasonem ex Musteis (Shoulder of Pork with Sweet Wine Cakes)      Origin: Roman	Ravjul (Maltese Ravioli)      Origin: Malta
Locusta Elixa cum Cuminato (Boiled Lobster with Cumin Sauce)      Origin: Roman	Phoenicoptero (Of Flamingo)      Origin: Roman	Raw Fry      Origin: England
Makerel in sauce (Mackerel in Sauce)      Origin: England	Plain Boiled Rice      Origin: Anglo-Indian	Red Millet Asida (Brown Ugali)      Origin: Uganda
Mallow Cheese with Seaweed Paste      Origin: Fusion	Plain Boiled Rice for Curries      Origin: Britain
Manx Butter Fudge      Origin: Manx	Poached Chicken      Origin: Britain

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