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Kitchen Tips: Boiling Vegetables
Most cooks know that, when boiling, some vegetables should be covered and others not. It's something that chefs need to learn early on in their careers. The reasons for this are very simple: potatoes, for example, should have the saucepan lid in place to help preserve nutrients and to reduce evaporation during cooking. Green beans, on the other hand, develop unpleasant tasting alkaloids if covered and also lose their vibrant green color. With that in mind, here's a tip to remember how to treat each vegetable when boiling it: if the vegetable grows below ground, cover it. If it grows above ground, cook it uncovered. If there is an exception to this, I can't think of it. |
PLEASE VISIT THE CONTRIBUTOR'S WEBSITE
The Cool Cook
Taking the heat out of the kitchen
www.all-about-cooking.com
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