Food & Receipts

Don’t Boil Veggies Directly in Boiling Water: An Extra Step for a Vibrant, Flavorful Result

With the following recipe to blanch vegetables , you will have a green, smooth, flavorful vegetable that becomes more and more delicious the more you eat.

Administrator

22 April, 2024

Add a pinch of salt to the vegetable stock

When boiling vegetables to make them deep green and flavorful, add a few grains of white salt to the water before bringing it to a boil. This will make the vegetables much tastier when they are added to the boiling water.

Note: Be careful not to add too much salt to the water, as this will turn your boiled vegetables into soup, which will not taste good.

Boil vegetables to make them green and delicious

Wait until the water is boiling before adding the vegetables to prevent them from darkening

Many housewives add vegetables to the pot when the water is just simmering, which causes the vegetables to darken. To make your vegetables more delicious, be patient and wait for the water to boil completely before adding them. This is because many vitamins are lost and dissolved as soon as the vegetables are added to the water. By waiting until the water is boiling, you can prevent the vegetables from soaking in the water for too long, which would cause them to lose nutrients and vitamins.

Add a few drops of cooking oil to the vegetable stock

One of the secrets to making your boiled vegetables green and visually appealing is to add a few drops of cooking oil while boiling them. The oil helps the vegetables retain their heat longer and makes them taste more delicious.

In addition, the oil helps the boiled vegetables retain their heat for longer, and it also helps the vegetables stay green for longer without discoloring. However, the boiled water will have a layer of fat on top, so use it according to your family’s taste.

Secret to boiling green vegetables rich in vitamins

Soak the vegetables in ice water after boiling

If you want your boiled vegetables to retain their nutrients and remain crispy, remove them from the heat and place them in a bowl of water with a few ice cubes. This is because the sudden change in temperature when the vegetables are hot not only makes them green but also helps to retain the vitamins in the vegetables. Furthermore, the ice water can keep the vegetables crispy when they are eaten.

Boiling vegetables over high heat will make them tastier

Frequently asked questions

Adding vegetables to boiling water prevents them from darkening. When added to simmering water, vegetables tend to lose their color and nutrients. By waiting for the water to boil, you reduce the time they soak in the water, thus preserving their vitamins and color.

Add a few drops of cooking oil to the vegetable stock. Oil helps retain heat and makes the vegetables taste delicious. It also keeps them green for longer without discoloration.

After boiling, soak the vegetables in ice water. This sudden change in temperature helps lock in vitamins and keeps the vegetables crispy and fresh.

Yes, boiling vegetables over high heat enhances their flavor. However, be careful not to overboil, as this can lead to nutrient loss and affect their texture.