Don’t skimp on the water when boiling vegetables
You should not be stingy with water and gas, thinking that using less water will make it boil faster because you will eventually discard the boiling water. However, this can unintentionally ruin your boiled vegetables.
This is because when you don’t have enough water to completely submerge the vegetables, the top part of the vegetables will not cook at the same time as the submerged part, resulting in unevenly cooked vegetables.
Turn up the heat
Typically, people think that as long as they add the vegetables after the water boils, the vegetables will not become overcooked. However, in reality, the vegetables will begin to lose color after being boiled for about 5 minutes. The main reason for this is that you didn’t wait for the water to reach a rolling boil before adding the vegetables.
If you add the vegetables when the water is just beginning to boil, the water temperature will decrease and it will take some time for it to reach a boil again. Therefore, turn up the heat, wait for the water to reach a rolling boil, and then add the vegetables. The water will quickly return to a boil, and you can simply remove the vegetables from the water when they are cooked.
Add a pinch of salt to the boiling water
Adding salt to the boiling water will help increase the temperature of the water, making it boil faster. This will help preserve the fresh green color of the vegetables. Furthermore, adding salt will also help kill bacteria, contributing to a more flavorful boiled vegetable dish.
Add a small amount of cooking oil to the boiling water
When you’re ready to remove the vegetables from the pot, add a little cooking oil to the boiling water, stir well, and then remove the vegetables. Be careful not to add too much oil.
The cooking oil will make the vegetables look shiny and help preserve the green color for longer. Just a little bit of oil ensures that your vegetables will not lose their color even if they are left out for hours.
Immediately plunge the vegetables into ice water after removing
After removing the vegetables from the boiling water, they will still retain some residual heat inside, so they will continue to cook until they cool completely. This will cause the vegetables to lose color and not be cooked the way you expect.
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