I just pulled fresh Blue Lake Bush green beans from my garden, snapped the ends and wanted to boil them, while keeping then crisp. How should I boil them so they are cooked through, but not limp?
When boiling corn, how can I tell when it's done? I usually remove the husk and silk. Would there be any advantage to leaving them on when boiling?
Which factors influence the moment of soft-into-hard egg during the boiling? size of the egg putting egg to cold/hot water colour of the egg atmospheric pressure (water boiling temperature) How to ...
An example would be green beans - some recipes call for parboiling green beans before stir-frying while others do not? Is there a reason behind this?