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14 months ago
Vegetable Cooking Tip
Cooking aboveground vegetables simply requires softening the cell walls to make them more palatable and digestible. Because most green vegetables are small with thin cell walls, that process doesn’t take very long. Root vegetables, on the other hand, contain a great deal of starch, which needs to be dissolved before most can be eaten. Starting potatoes off in cold water creates more even cooking. By starting in cold water, the temperature in the potato rises more gently.
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