2
votes
1answer
155 views

What happens if I add corn before bringing the water to a boil?

I accidentally added vegetables and water to the pot from the beginning instead of bringing water to a boil then adding the fresh corn kernels What happens if I do this? Will my end result be ...
0
votes
2answers
187 views

What is this Asian dish made with boiled vegetables?

Does anyone know which is the dish where we have a pot/pan of boiling vegetables/meat in the center and people sit around it with their noodles and soup bowls and keep picking things from it and ...
9
votes
3answers
17k views

Difference between boiling and steaming vegetables?

I have eaten both boiled vegetables and steamed vegetables (e.g. broccoli, carrot, zucchini etc.), and I cannot tell the vegetables are cooked in one way or the other, whether by texture or by taste ...
0
votes
1answer
147 views

Why are some kind of packets-soups boiled up in lukewarm water, while normally just stirred into already boiling water?

Inscription on packets-soups from supermarket states: Stir the soup-meal into lukewarm water, boil it up, and wait 5-10 minutes. Ready to eat. Normally the inscription says that you should boil ...
3
votes
1answer
751 views

Discolouration when boiling green vegetables with lid on

Why do green vegetables discolour when they are boiled with the lid on?
10
votes
4answers
18k views

How does boiling remove vitamin C from food?

It's generally known that boiling vegetables removes a large fraction of vitamin C, but in what way? Does the high temperature destroy it? Is it merely absorbed by the boiling water?
5
votes
4answers
45k views

How should I boil green beans to keep them crisp?

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?
10
votes
4answers
4k views

Why would you Parboil Some Vegetables Before Stir-Frying them?

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?