Warm the milk until near boiling on the stove or in the microwave. (pastryaffair.com)
But Dr. Crum advised a higher heat: «Inasmuch as the connective tissue of meat is comprised of three proteins — elastin, reticulin, and collagen — it is possible to make meat more tender by maintaining the cooking temperature near the boiling point of water. (fieryfoodscentral.com)
Engineers have looked to «pool - boiling,» which is liquid - cooling at a temperature near the boiling point of the fluid. (sciencedaily.com)