Put pot of water on stove, set to high heat. Wait about 3-5 minutes. :)
WHAT DOES IT MEAN TO...
Boil - Cooking in water or stock at 212 degrees. A "rolling boil" is a boil that continues even when you are stirring the pot. Simmer - To cook just under a boil, usually at 200 degrees. Braise - Usually done with tougher cuts of meat, first brown the ingredient. Then simmer, covered, in a small amount of liquid. Marinate - To soak in a flavored liquid. The liquid is almost always discarded after use. Whisk - to vigorously stir liquid ingredients. If you don't have a whisk, you can use a fork to do this. Fold - To gently combine ingredients, especially light ones like egg whites or cream, with an over-under technique.