My Granny used to say the rule was "Old into cold" referring to potatoes, as a reminder that new potatoes and all other veg should go into boiling water. Is there any particular reason why certain vegetables should go into boiling water, or into cold and then be brought through the boil?
2007-03-11 07:30:18 · 7 answers · asked by Buckaroo Banzai 3 in Food & Drink ➔ Cooking & Recipes
your granny is right with the potatoes,but i put all veg into boiling water when its boiling it is 100 degrees.
2007-03-11 09:46:40 · answer #1 · answered by Anonymous · 0⤊ 0⤋
In my cooking class, I was taught to bring water to a boil before adding the ingredients. I have no idea why someone would add something to cold water because it'll take a LOT longer to come to boil with something in there.
2007-03-11 15:04:50 · answer #2 · answered by Desperate for Answers 2 · 0⤊ 0⤋
I'm not aware of any particular reasons. But I seem to always boil first and then add. In some cases It probably doesn't matter.Most recipes will lead you through..These days we try to steam more than boil when I steam vegees I just throw them in my steamer and let it rip,try to get them out before there too over cooked.I think that starchy vegees really need to go into boiling as not to get to smooshy...hope that helped ya!!!happy boiling
2007-03-11 14:45:46 · answer #3 · answered by huckleberrie 2 · 0⤊ 0⤋
Boil twenty minutes eggs and veggie of your choice. Say,
spinach, to start. At end of time period pour water and veggie outside for the animals. Phytochemicals in the veggie will dye the eggs. Lutein in the case of spinach gives you a nice green shell. Experiment to find other colors. Suggest ground turmeric or red cabbage next.
2007-03-11 14:47:40 · answer #4 · answered by Anonymous · 0⤊ 0⤋
I was always taught that if it grows above the ground it goes into boiling water, if it grows underground, it goes into cold water. No idea why, though
2007-03-12 10:39:31 · answer #5 · answered by Ali C 3 · 0⤊ 0⤋
fresh veggies could be steamed and they come out delicious. Frozen should be boiled at a slow boil till tender. Don't over cook, though. They'll be tough.
2007-03-11 14:34:45 · answer #6 · answered by min 2 · 0⤊ 0⤋
the best way to remember is things that grow (UNDER GROUND) COOK IN COLD WATER FOR EXAMPLE SPUDS, CARROTS, PARSNIPS and things that grow (ABOVE GROUND) COOK IN BOILING WATER FOR EXAMPLE SPROUTS, BROCOLI, CAULIFLOWER, GREEN BEANS. this is always the best way to remember under cold above hot trust me im a chef
2007-03-12 00:01:17 · answer #7 · answered by grandriverrat2005 2 · 1⤊ 0⤋