Keep the heat fairly low, so that the liquid does not boil away quickly.

It is exactly the same principle that makes liquids boil at high temperatures.

The liquid is then carefully poured out, leaving the rougher parts, and boiled with sugar.

The hot liquid would boil water to turn a turbine.

For a given pressure, different liquids boil at different temperatures.

With no counter pressure, liquids boil away at very low temperature.

A liquid at or above its boiling point will normally boil, though superheating can prevent this in certain circumstances.

Careful watch was kept to make sure the liquid didn't boil down too far.

The liquid will boil away almost instantly outside the can, producing extreme cold in the process.

Once the liquid has boiled, the absorption of the stock into the rice is slowed by reducing the power level from high to 50 percent.