Why does food go soft when its boiled?!

Not all food goes soft when boiled!. Eggs (in the shell, or out) get harder!. Pudding gets harder (tapioca, corn starch, etc!.)!. Meat does get soft at first, but if you boil it for too long, it gets tough again as the water evaporates around it!. Things that grow from the ground and are eaten without processing, vegetables and fruits, are the only things that 'go soft' when boiled, but it's not the boiling, just the heating!. When placed in boiling water, though, these things tend to go soft faster because of the 'force of the bubbles' against and into the vegetable or fruit!. Www@FoodAQ@Com

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It's a two part process!.

1) it softens when immersed in water

2) cooking (in water) removes the starch

resulting in soft food!.
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Because the heat breaks down the rigid cell wall that plants have!.Www@FoodAQ@Com

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because boiling breaks down the cellsWww@FoodAQ@Com

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