BOiling Tips: Food is cooked every day at home and we feel that boiling is the easiest task. Poured water, added cheese and let it cook. But this is where we make the biggest mistake. The real game of cooking is not limited to spices or recipes, but boiling at the right temperature and in the right way is equally important.
Many times potatoes break while boiling, eggs crack, vegetables lose color and pasta sticks together. We consider it to be luck or the quality of the vegetable, whereas the real reason is wrong water and wrong temperature. According to Masterchef and cooking expert Pankaj Bhadauria, if you understand which thing needs to be boiled in cold water and which thing needs to be put in boiling water, then not only will your food be better but the hard work will also be reduced to half. The potatoes will be peeled easily, the eggs will not break and the vegetables will look fresh and taste great.
Which water is right for boiling potatoes
Often people put potatoes directly in boiling water, so that it gets cooked quickly. But this is the biggest mistake. According to Pankaj Bhadauria, potatoes should always be put in cold or normal temperature water and put on gas. When potatoes are cooked slowly in hot water, the heat reaches the inside evenly. Due to this the potato cooks equally from inside and outside.
If you put potatoes in boiling water, the outside will immediately cook and become sticky, while the inside may remain raw. This is the reason why such potatoes break while peeling. By starting with cold water, the potato peel comes off easily and potatoes are perfect for salad, vegetable or paratha.
The right and easy way to boil eggs
Cracking of shells while boiling eggs is a very common problem. As soon as the egg bursts, its white part comes out and the egg looks bad. The biggest reason behind this is sudden change in temperature. Pankaj Bhadauria advises to never put eggs directly into boiling water. Place the eggs in the first vessel and pour cold water on top. After this keep the vessel on gas. When the water heats slowly, the eggshell will adjust to the temperature and will not crack. Due to this, the egg cooks well from inside and the peel comes off easily after boiling.
Cold, not boiling water is necessary for pasta and noodles.
Unlike potatoes and eggs, pasta, macaroni and noodles should always be added to boiling water. Pasta contains starch and if placed in cold water, it will stick together and become mushy by the time the water heats up. By adding pasta to boiling water, its outer layer sets immediately and it remains moist. By adding a little salt and a few drops of oil to water, the taste of pasta also improves and it does not stick together.
Why is boiling water necessary for green vegetables?
The biggest concern while boiling green vegetables is to save their color and nutrition. If vegetables are put in cold water and boiled, they remain in water for a long time and become soft. Due to this their green color fades and the taste also goes away. According to Chef Pankaj Bhadauria, green vegetables should always be put in boiling water. After boiling for 2 to 3 minutes, immediately put them in cold water. In this way the color of the vegetables remains bright and they also remain slightly crunchy.
How to save both nutrients and taste
Boiling at the right temperature also preserves the nutrients in the food. If something is boiled incorrectly, its vitamins can get lost by dissolving in water. Remember one simple rule. Start things growing underground like potatoes and carrots with cold water. Put things growing above the ground like green vegetables and pasta in boiling water.
If you need any kind of information related to health problems, relationship problems, parenting, lifestyle, fashion, worship, planets etc. then click on this WhatsApp link now.