Water is a solvent, and unless pressurized, liquid water is limited to a maximum temperature of 100C. Many foods cook differently (one may even say better) at h

Water is a solvent, and unless pressurized, liquid water is limited to a maximum temperature of 100C. Many foods cook differently (one may even say better) at higher temperatures, or if parts don't get dissolved into the water. Not defending using a poisonous rosin instead, but just pointing out why we don't all just stew potatoes.