Does it change the taste, the texture, or anything else?
And no, I am not referring to potatoes or anything specific. I am talking about vegetables in general.
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This is my personal experience. It takes sometime to reach the boiling temperature (again) when you add colder water. As a result, vegetables get cooked for a longer period than anticipated. This makes some vegetables becoming mushy and not tasting as good as otherwise. (Example: Egg Plant) Therefore, I make sure to add the right amount of water in the first place. |
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It makes no difference to the taste or texture that I've ever noticed. It does, however, slow the process down a bit as you have to bring the water back up to a simmer from cold. |
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