Boiling Plantains: Cooking Time & Texture Guide

Plantains, a staple in many cuisines, require specific cooking methods. Boiling, a common preparation technique, influences the texture of the fruit. The duration of the boiling process directly affects the plantain’s tenderness. Furthermore, the ripeness of plantains also impacts the cooking time, dictating how long they should be immersed in hot water.

Hey there, food adventurers! Ever heard of plantains and wondered what all the fuss is about? Get ready to dive headfirst into the surprisingly delightful world of boiled plantains! Today, we’re gonna unlock the secrets to this wonderfully versatile and surprisingly healthy food. Consider this your one-stop-shop for all things plantain-boiling!

What Exactly Are These Plantains, Anyway?

So, what exactly are plantains? Well, imagine a close cousin to the banana, but with a whole lotta personality. Plantains are a starchy fruit, often grown in tropical regions, including the Caribbean, Central and South America, and parts of Africa. They’re a staple in many cultures, and you’ll find them in countless recipes, from savory dishes to sweet treats. If you’re someone who loves exploring different cuisines, plantains are a total must-try!

From Breakfast to Dinner: Plantain’s Culinary Superpowers

The beauty of plantains lies in their incredible flexibility. Boiled plantains are like a blank canvas, ready to absorb all sorts of amazing flavors. You can mash them, fry them, or simply enjoy them as a simple, delicious side dish. They’re a great substitute for potatoes or even rice. Whether you’re craving a hearty breakfast, a satisfying lunch, or a flavorful dinner, boiled plantains have you covered. This little fruit is a culinary chameleon, seamlessly adapting to whatever you throw at it!

Beyond Delicious: The Health Perks of Plantains

And hey, it’s not just about taste! Plantains are packed with good stuff, too. They’re a great source of fiber, vitamins, and minerals, and can even help with digestion. So, not only are they yummy, they can be good for you as well! Get ready to enjoy a treat without the guilt!

Ready to unlock the secrets of perfect boiled plantains? Let’s dive in and get cookin’!

Plantain vs. Banana: Spotting the Difference (and Why it Matters!)

Alright, folks, let’s clear up some confusion before we dive deeper into the world of boiling plantains! It’s a common mistake, but plantains and bananas are NOT the same thing. Think of them as cousins – related, but with very different personalities and what you do in the kitchen. So, let’s play a little “Spot the Difference” game!

Appearance: The Look of the Fruit

Let’s start with the outside, shall we? Bananas, you know ’em, you love ’em (or maybe you’re not a fan!), are typically smaller, with a curved shape. Their color varies from bright yellow to a speckled brown as they ripen. Plantains, on the other hand, are more substantial. They’re usually larger, with a more elongated, sometimes even slightly angular, shape. And get this: when green, they’re a vibrant, almost unnatural, shade of… well, green. As they ripen, they go through shades of yellow, turning to black before they get too ripe. So, size, shape, and initial color are your first clues!

Taste and Texture: What Your Taste Buds Will Tell You

Now, let’s talk taste and texture! This is where things get really interesting. Bananas are known for their sweetness and a soft, creamy texture that practically melts in your mouth. You can peel it and eat it whenever it’s at its best, in a smoothie, in your cereal, or in a snack!

Plantains, on the other hand, well, they’re the savory sibling. Plantains are way less sweet – especially when unripe. They are also super starchy. The texture? Firm and dense. Think potatoes, but with a hint of something more tropical. You wouldn’t want to try to eat a green plantain straight, without cooking it first (trust me on this one!)

Culinary Applications: Where They Shine in the Kitchen

And finally, let’s talk about the best part: what you can do with each of them. Bananas? Great for eating raw, in smoothies, banana bread, or any dessert you can think of. They’re a sweet treat.

Plantains? They’re the main course material! You want a savory star, like a side dish? Then you’ve come to the right spot! You can fry them (tostones!), boil them (yes, that’s what we’re here to talk about!), bake them, or grill them. In many cultures, plantains are the staple, showing up in everything from breakfast to dinner. They’re your go-to for dishes with that starchy base we need when we want to keep our bellies full.

So, next time you’re at the store, remember these key differences, and you’ll be a plantain pro in no time! Now, are you ready to master the art of boiling them?

Plantain Ripeness: The Plantain’s Glow-Up Guide!

Alright, food adventurers, let’s talk about plantain ripeness! It’s the secret sauce to unlocking the plantain’s full potential. Think of plantains like chameleons, constantly changing and showing off different sides of their personality depending on how long they’ve been chillin’. Picking the right plantain at the perfect moment can make or break your boiling experience. Let’s decode these color-coded stages, shall we?

Green Plantains: The Crunchy Crusaders

These are the tough guys of the plantain world. They are firm, starchy, and not even a hint of sweetness! Picture them like the superheroes of the kitchen, ready for action.

• Characteristics: Green plantains are a solid, vibrant green, often with a tough exterior. They’re super starchy and have a neutral flavor.
• Uses: These guys are ideal for savory dishes where you want that satisfying crunch. Think tostones (twice-fried plantain slices), plantain chips, or even as a savory side dish. Expect longer cooking times.

Yellow Plantains: The Versatile Vanguards

Here’s where things get interesting. The yellow plantain is the all-rounder of the plantain family – a solid choice for many applications.

• Characteristics: As plantains ripen to yellow, the skin becomes a bright yellow color. The texture softens slightly but it is still firm. A faint sweetness starts to peek through, but the starchiness remains the star.
• Uses: Yellow plantains are your go-to for boiling, frying, or even roasting. The cooking time will be shorter than green plantains, and you’ll get a slightly sweeter flavor profile.

Black Plantains: The Sweet Sensations

These are the sweethearts of the plantain world! Embrace the drama, as these plantains are about to be sweet and soft!

• Characteristics: The skin of a black plantain is completely black or very dark brown. Inside, the flesh is usually soft and a little bit sticky. The flavor is incredibly sweet.
• Uses: These plantains are perfect for desserts, or adding a sweet kick to savory dishes. Think caramelized plantains, plantain puddings, or even using them to sweeten up a stew. Cooking time is usually the shortest, but watch out – they can burn easily!

The Cooking Time Factor: Timing is Everything!

As a general rule, the riper the plantain, the quicker it cooks! Green plantains will require a longer cooking time than yellow plantains, while black plantains cook the fastest. Keep this in mind when planning your meal.

Taste & Texture: The Flavor Evolution

The plantain’s taste and texture evolve dramatically with ripeness. Green plantains offer a firm, starchy texture and a neutral flavor. Yellow plantains have a slightly softer texture and a hint of sweetness. Black plantains are incredibly soft, sweet, and often a little sticky. Knowing what you want to achieve is key! Decide the taste you want and then find the appropriate plantain.

Preparing Your Plantains: Peeling and Cutting Techniques

Alright, plantain pals, let’s get down to the nitty-gritty of prepping these beauties! Before we can enjoy that boiled deliciousness, we gotta conquer the *peeling and cutting* game. Don’t worry, it’s easier than parallel parking (and way more rewarding). Plus, armed with these techniques, you’ll be a plantain pro in no time.

Peeling Techniques: Unleash Your Inner Plantain Ninja

Plantain skins can be a bit stubborn, but we’ve got tricks! Here’s how to get those skins off without a wrestling match.

• The Hand-Peeling Method (For the Brave): Alright, get a good grip on that plantain! If you’re feeling adventurous, you can actually try peeling these with your bare hands. Start at one end of the plantain, gently working your fingers under the skin and pulling away. It’s like peeling a super-tough banana! This works best on plantains that are a bit riper, when the skin is a little softer. Don’t be afraid to get your hands a little dirty, it is part of the experience!

• Knife Assistance (For the Practical): Let’s be real, sometimes the skin just won’t budge! That’s where a trusty knife comes in.

  1. Scoring the Skin: Using a sharp knife, gently score the plantain’s skin lengthwise from top to bottom, and again on the other side. You don’t need to go deep, just enough to break the surface.
  2. Loosening the Skin: Carefully insert the tip of your knife under the skin at the score lines. Gently pry the skin away from the flesh, working your way around the plantain.
  3. Pulling and Peeling: Once you’ve loosened the skin, you can usually peel it away with your fingers. If it’s still being stubborn, use the knife to help separate the skin further.

• Tips for Easier Peeling:

  • Score Smart: Making multiple shallow scores around the plantain can help break up the tough skin and make it easier to peel.
  • Start at the Ends: The ends of the plantain are usually the easiest place to start peeling, so focus your initial efforts there.
  • Fresh vs. Ripe: A fresher, greener plantain will be tougher to peel, which may require a knife. A riper plantain with more yellow or black spots will be a bit easier to handle.
  • Don’t Sweat the Small Stuff: Don’t stress if a bit of the skin sticks. Just do your best, you can always trim any stubborn bits later!

Cutting Methods: Slice, Dice, and Conquer!

Now that we’ve got our plantain skin-free, it’s time to decide how we want those babies to look when they’re boiled. Here are some cutting methods to consider, depending on what you’re cooking.

• Slicing (The Classic Approach): This is your go-to for even cooking and elegant presentation. Simply slice the plantain into even rounds, about ½ to 1 inch thick. This works well if you want to serve them as is, or if you are planning to mash them. Make sure to keep your slices consistent for even cooking.
• Chunking (For Maximum Texture): For recipes where you want a bit more bite and varied textures, chunking is the way to go. Cut the plantain into larger, irregular pieces – whatever feels right! This creates more surface area, allowing for a little more browning if you are planning to do any frying or grilling afterwards.

• Other Cutting Styles (Get Creative!): Depending on your recipe, you can also try:

  • Dicing: Small, uniform cubes for incorporating into stews, salads, or other mixed dishes.
  • Halving or Quartering: Great for larger pieces, or if you want to boil the plantains whole or cut them to cook in different sizes.

There you have it! Your plantains are now prepped and ready to go. Now, let’s get that water boiling!

The Boiling Process: Essential Ingredients and Equipment

Alright, buckle up, plantain pals! Let’s dive into the essential ingredients and gear you’ll need to bring those starchy beauties to a boil. We’re talking about the building blocks of plantain perfection, folks!

Essential Ingredients: What You Absolutely, Positively Need

This ain’t rocket science, thankfully! But let’s make sure you have the right stuff on hand, shall we?

Water: The Lifeblood of Boiling

Water, water everywhere, and yes, you need it! Honestly, the amount you need will vary, but aim for enough to fully submerge your plantains. Think of it like a plantain spa day – they need to be totally relaxed and floating. As for the quality of the water? Well, tap water is usually A-OK. If your tap water tastes like the swimming pool, maybe consider filtered water for the best results. We want the plantains to taste delicious and not like a chlorine party.

Salt: The Flavor Enhancer (Optional, but Highly Recommended!)

Now, this is where we get a little spice-y, or rather, salty. Salt is your friend! You can boil plantains without it, but trust me, the flavor payoff from a sprinkle of salt is totally worth it. The amount is a matter of taste, but a good rule of thumb is about 1-2 teaspoons per quart of water. Sea salt, kosher salt, or even your everyday table salt will do the trick. Salt isn’t just for flavor, it also helps to bring out the natural sweetness of the plantain.

Equipment Needed: Your Kitchen Arsenal

Now, onto the gadgets and gizmos that will make this whole plantain boiling thing a breeze!

Pot: The Plantain’s Hot Tub

The pot is your main player. Size matters! You need a pot big enough to comfortably hold the plantains and the water without overcrowding. Think of your plantains as social butterflies, they don’t want to be crammed in there like sardines. A stainless steel pot is a great all-rounder, easy to clean, and heats up evenly. Just be sure to use a lid to help those plantains cook properly.

Tongs and Slotted Spoon: Your Handling Heroes

These are the tools of the trade for maneuvering those plantains. Tongs are invaluable for gently placing the plantains into the boiling water and retrieving them when they are cooked. A slotted spoon is your best friend when it comes to scooping the plantains out and draining the excess water. You can avoid a watery, soggy mess this way!

Step-by-Step Guide: Boiling Plantains to Perfection

Alright, buckle up, because we’re about to turn those humble plantains into a pot of culinary gold! Boiling plantains is easier than you think, and with these steps, you’ll be a pro in no time. Let’s get started!

Bringing Water to a Boil: The Bubbling Beginning

First things first: get that water boiling. Fill your pot (the one we talked about earlier – size matters!) about three-quarters full with water. Place it on your stovetop and crank up the heat. We’re aiming for a rolling boil here – think tiny, enthusiastic bubbles dancing around before they make a full-blown bubbly party. You’ll know you’re there when the water is vigorously bubbling and steaming.

Adding the Plantains: Timing is Everything!

Now, for the grand entrance of our plantain stars! Once your water is at a rolling boil, gently add your plantains. Be careful, the water is hot, and we don’t want any kitchen accidents. You can either add them all at once or add them one by one, depending on your comfort level.

Boiling Time: The Ripeness Revelation

Here’s where your plantain-ripeness knowledge really shines. The boiling time, as we’ve established, depends on the plantains’ ripeness and the texture you’re after.

• Green Plantains: If you’re rocking the green plantain vibe, you’re aiming for that firm texture, the time will be around 20-25 minutes.
• Yellow Plantains: For the happy medium, aim for around 15-20 minutes. You are going for more tender (but not falling apart) plantain.
• Black Plantains: Now for those black plantains, we are looking at around 10-15 minutes. These will cook the fastest, as they are super-ripe and ready to become softer.

Remember, these times are just a guide. The size of your plantains, and your stove, can affect this, so always keep an eye on your cooking plantains!

Monitoring for Doneness: The Fork’s the Word

This is where your inner chef takes over. Start checking for doneness before you think they’re ready. You don’t want mushy plantains! The best way to check is with a fork, a knife, or even a toothpick. Carefully pierce the plantain.

• If the fork goes in easily, with little resistance, you’ve nailed it. The plantain is cooked through!
• If there’s a lot of resistance, give it a few more minutes.
• If the plantain is falling apart, whoops, a little overcooked! It’s still edible, just maybe not as pretty.

As the plantains boil, you will notice some changes. They may start to crack or become translucent. That’s totally normal and a good sign they are approaching doneness.

Determining Doneness and Cooling Procedures

Alright, plantain pals, we’re in the home stretch! You’ve peeled, you’ve boiled, now the moment of truth has arrived. How do you know when your plantains have reached that perfect level of tenderness? And what do you do after the boiling bliss? Let’s dive into the art of determining doneness and the all-important cooling process.

Assessing Doneness: The Plantain Whisperer Within You

So, how do you know when those plantains are ready to shine? Well, my friends, it’s all about paying attention to your senses! You need to know a few tricks:

• Visual Cues: A Plantain’s Color Story

  • Keep a close eye on the color of your plantains. As they cook, the exterior should start to soften and the color should change from a firm, sometimes waxy color to a slightly translucent appearance.
  • They might look slightly sweeter or less vibrant as the starches start to break down. The plantain might look like it’s just about to fall apart, the longer it’s been boiled.
  • The exact color change will depend on the ripeness of your plantains, but generally, you’re looking for a shift from a firm, opaque look to a softer, slightly more translucent look.

• The Fork or Knife Test: The Plantain’s Soft Spot

  • This is your tried and true method, folks! Gently poke a fork or the tip of a knife into one of the plantains.
  • If the fork or knife slides in easily with little to no resistance, your plantains are done!
  • If there’s still some resistance or you feel like you need to push to get through the plantain, give them a few more minutes.
  • Remember, you want them tender, but not mushy. We’re aiming for perfection here!

Cooling the Boiled Plantains: The Grand Finale

Woo-hoo! Your plantains are cooked. Now what? Well, don’t just leave them in that hot water! The next step is super important to stop the cooking process and lock in that perfect texture.

• Why Cooling Matters: Freeze the Perfect Texture

  • Cooling does more than just make your plantains easier to handle; it’s crucial for achieving the ideal texture.
  • Continuing to sit in that hot water, plantains can get mushy or overcooked. Cooling helps preserve the texture, allowing your plantains to hold their shape and deliver that perfect bite.

• Cooling Methods: Two Ways to Chill

  • Air Cooling: The easiest approach. Simply remove the plantains from the boiling water with tongs or a slotted spoon, and place them on a plate or a cutting board and let them cool off. Let them cool for 10-15 minutes.
  • Rinsing with Cold Water: For a faster cool-down, you can rinse the cooked plantains under cold running water for a few seconds. Be gentle to avoid any breakage. This method is great if you need to cool them quickly or if you plan to use them immediately. Be sure to gently dry the plantains before the next step in your recipe.

There you have it! With these doneness checks and cooling techniques, you’ll be a plantain-boiling pro in no time. Prepare for plantain perfection!

Serving and Using Boiled Plantains: Let’s Get This Plantain Party Started!

Alright, plantain pals, you’ve braved the boiling process, and now it’s time for the fun part! You’ve got these gorgeous, tender plantains, and the culinary world is your oyster (or, in this case, your plantain). Let’s get into how we can turn these beauties into something seriously delicious.

Serving Options: From Humble Sides to Main Course Magic

First things first, let’s talk about how we can serve these beauties. Boiled plantains are incredibly versatile, and we’re only limited by our imaginations (and maybe our taste buds!).

• Mashing It Up: Ever had a mashed potato craving? Ditch the spuds and embrace mashed plantains! You can mash them with a fork for a rustic texture or whip them in a blender for an extra smooth experience. This is perfect as a side dish alongside grilled meats or stews, a filling for empanadas or savory pastries, or even as a base for plantain “mashed potato” bowls. Think of it as a blank canvas, ready to be painted with flavor!

• Fry, Baby, Fry: You might be wondering “can you fry boiled plantains?” The answer is a resounding yes! Give those already-boiled plantains a quick dip in some hot oil, and you’ve got a whole new level of deliciousness. This is the secret to some amazing tostones, or fried plantain chips, so you can now enjoy the best of both worlds: boiled and fried plantains! Crispy outside, soft and sweet inside? Yes, please!

• Beyond the Basics: The world is your oyster here! Think of them as a base for things like a plantain and shrimp salad or adding them to your morning breakfast oatmeal for a starchier, more interesting dish. You can add it to soups and stews. They can be baked, grilled, or sautéed. If you’re feeling adventurous, add them to your next taco night.

Flavoring and Serving: Spicing Things Up

Now for the pièce de résistance: flavoring! Boiling plantains is just the beginning. The real magic happens when we add our own personal touches.

• Spice it up: The simplest way is to add some butter, salt, and pepper! The plantain’s natural sweetness shines through with a little bit of salt. Adding a little bit of garlic for savory deliciousness. You can make it as plain or as exciting as you wish!

• Herbs and Spices Galore: Consider adding herbs like cilantro, parsley, or chives. Sprinkle with spices like paprika, cumin, or even a dash of cayenne pepper for some heat.

• Serving Suggestions: Boiled plantains can be the star or a fantastic sidekick. They’re delicious alongside roasted chicken, pulled pork, or grilled fish. You can make a flavorful plantain salad that pairs well with all things summer. Or try adding them to curries and stews for a starchy, unique element. Plantains also shine as a counterpoint to spicy dishes, offering a soothing element to your meal.

Storage and Reheating: Keeping Those Plantains Prime

Okay, so you’ve conquered the boiling plantain mountain! Awesome! But what do you do if you’ve got leftovers (or, let’s be honest, you planned to have leftovers because, hello, meal prep)? Don’t worry, we’re going to make sure those delicious boiled plantains stay delicious for as long as possible. Think of it as plantain preservation 101!

Storage of Boiled Plantains: Chill Out or Freeze It!

Let’s talk about keeping those boiled beauties fresh. We don’t want them turning into sad, mushy disappointments, now do we?

• Refrigeration Guidelines: Okay, first things first. Let the plantains cool down completely! Seriously, don’t try to rush this step. Once they’re cool, pop them into an airtight container or a zip-top bag. This helps prevent them from drying out and absorbing any weird fridge smells (no one wants a plantain that smells like last night’s fish!). They’ll be good to go in the fridge for about 3-4 days. After that, while they’re still technically safe to eat, the texture might start to change a bit.

• Freezing Instructions: Your Plantain Time Machine: Want to keep those plantains around for a bit longer? Freezing is your friend! Here’s the deal:

  • Cool those plantains down completely (are you sensing a theme?).
  • Lay them out on a baking sheet lined with parchment paper. Make sure they’re not touching each other! This is important! We don’t want plantain ice-blocks.
  • Pop the baking sheet into the freezer for a couple of hours until the plantains are solid. This “flash freezing” step prevents them from sticking together in a big plantain blob.
  • Once frozen, transfer the plantains to a freezer-safe bag or container. Try to remove as much air as possible to prevent freezer burn.
  • Frozen boiled plantains can last for up to 2-3 months in the freezer. Remember to label your containers with the date! This way you know the exact date.

Reheating Boiled Plantains: Bringing Them Back to Life!

Alright, the big moment! Time to bring those frozen or refrigerated plantains back to their former glory.

• Methods for Reheating Plantains:

  • Stovetop: This is my favorite method, especially if you want a little bit of a crispy edge. Add a tiny bit of oil or butter to a pan and heat over medium heat. Add the plantains and cook for a few minutes on each side until they’re heated through and lightly browned. Mmm, delicious!
  • Microwave: Quick and easy, but you gotta be careful! Place the plantains on a microwave-safe plate and cover them loosely with a damp paper towel. Microwave in short intervals (30 seconds at a time) until heated through. Be careful not to overcook them, as this can make them tough.
  • Oven: The oven is great if you’re reheating a larger batch. Preheat your oven to about 350°F (175°C). Place the plantains on a baking sheet and bake for 10-15 minutes, or until heated through. You can add a touch of oil or butter to the pan for extra flavor and crispiness.

• Tips for Maintaining Texture and Flavor: Don’t Overdo It! The secret to keeping those plantains tasting awesome when you reheat them? Avoid overcooking! The enemy of a perfect plantain is heat. Always reheat them at low temperatures and check them frequently. Also, don’t be afraid to add a little bit of flavor! A pinch of salt, a dash of pepper, or a pat of butter can make all the difference.

Recipes and Variations: Expand Your Plantain Repertoire

Alright, culinary adventurers, time to get our hands (and plantains!) dirty! You’ve mastered the art of boiling, now let’s unleash those skills with some tasty ideas. We’re not just boiling plantains; we’re unlocking a world of delicious possibilities! Get ready to turn those perfectly boiled plantains into mouthwatering creations that’ll have you and your crew saying, “¡Más, por favor!” (More, please!).

Basic Boiled Plantain Recipe: Your Culinary Launchpad

Let’s get down to brass tacks with a super simple, rock-solid boiled plantain recipe. This is your plantain foundation, the culinary equivalent of a perfect base coat before a masterpiece. Don’t worry; we’ll keep it easy-peasy.

Ingredients:

• 2 ripe yellow plantains (see section 3 for choosing the best ones!)
• About 4 cups of water
• A pinch of salt (or, you know, to taste, but don’t be shy)

Step-by-Step Instructions:

1. Prep Time! Peel and slice your plantains (remember those techniques we covered in section 4?). Aim for about 1-inch thick slices for even cooking.
2. Boil it Up! Bring the water to a rolling boil in your trusty pot (as discussed in section 5). Add the salt.
3. Plantain Party! Carefully add the plantain slices to the boiling water. Don’t overcrowd the pot; give those plantains some room to wiggle!
4. Simmer Time: Let those plantains boil for about 15-20 minutes. Keep an eye on them!
5. Check for Doneness: Test for doneness by piercing a slice with a fork (section 7!). They should be tender but not falling apart.
6. Cool Down: Remove the plantains from the water using a slotted spoon and place them on a plate or cutting board to cool down.

Serving Suggestions:

• Sidekick Superstar: Serve them warm alongside your favorite protein (like grilled chicken, fish, or tofu).
• Breakfast Bliss: Enjoy them with a fried egg and some avocado for a hearty start to your day.
• Flavor Boosters: Butter, a sprinkle of sea salt, and a crack of black pepper.

Recipe Variations: Unleash Your Inner Plantain Picasso

Now, the fun begins! Let’s go beyond the basics and get creative. Here are some ideas to spice up your boiled plantain game:

• Spicy Plantains: Add a pinch of chili flakes, some cayenne pepper, or a dash of your favorite hot sauce to the boiling water for a fiery kick.
• Herb-Infused Plantains: Toss the boiled plantains with freshly chopped cilantro, parsley, or chives. A squeeze of lime juice will brighten those flavors beautifully.
• Sweet & Savory: Brown the plantains in a pan with a little butter until they are golden brown and a little crispy.
• Plantain Mash (Mofongo): Mash the boiled plantains with garlic, olive oil, and your favorite spices to create a traditional Puerto Rican treat.
• Plantain with Mojo: Serve it with a Cuban-inspired mojo sauce (garlic, citrus, and olive oil) for a vibrant, flavorful dish.
• Pairing Power: Consider your culinary adventures. Try serving the plantains with a side of your favorite curry.

So, there you have it! Now you know how to get those plantains perfectly boiled every time. Enjoy!