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The techniques shown in this video are easy for beginner to reproduce.
In this video, you are going to learn how to cook fresh vegetables in water.
This technique is not suitable for starchy vegetables, but works very well on frozen vegetables.
It's a rapid method of cooking often used to make vegetables tender and easy to digest.
For best results, the cooking should last as little time as possible.
This is what gives the vegetables an appetising colour and texture.
Another key factor is the quality of your water. Your supplier can give you information on its composition and level of acidity.
Certain minerals contained in the water make the vegetables firmer, such as calcium or magnesium.
Other minerals make the vegetables more tender, such as table salt.
The acidity of the water also makes the vegetables firmer.
To counter this, add baking soda.
Now follow these steps and you will find it easy to replicate this method of cooking.
We have used green beans and carrots, but feel free to substitute them with your preferred vegetables.
You will also need a large pot.
The bigger the pot, the faster the cooking will be.
You will also need a slotted spoon.
Before starting, we washed and peeled the vegetables.
First step: Prepare for cooking.
Fill the pot three quarters of the way full with cold water.
Add a generous amount of salt.
Don't worry, you won't be eating all this salt! Most of it will stay in the water.
If the water is too acidic, reduce its acidity by adding a very small amount of bicarbonate of soda.
Put the pot on the cooker at a high heat, and cover it with a lid so it heats up faster.
The water will start to boil soon. While you are waiting, move onto the next step.
Second step: Chopping the vegetables.
Chop the vegetables into small pieces of roughly the same size, for quick and even cooking.
There is no need to chop them if they are not thick and of a similar size, like the green beans.
Third step: Starting to cook.
The boiling water speeds up the cooking.
When the water is boiling well, put the vegetables into the water.
The boiling will stop straight away because of the difference in temperature.
Wait until it starts again, then turn down the heat to a minimum. You will save energy.
Each vegetable cooks at it's own rhythm.
This is why we have cooked the green beans and the carrots separately.
Fourth step: Finish cooking.
Leave the vegetables to cook.
To know when to stop the cooking, taste them regularly.
As soon as their texture is to your liking, they are ready.
Take them out of the water using the slotted spoon.
If you don't plan to eat them straight away, put them into a bowl of ice cold water.
This stops the cooking and preserves their colour.
When they have cooled down, drain them and place them in an airtight container.
They can be kept in the fridge for a few days.
If you prefer to eat your vegetables straight away, season them to your taste.
You now know how to cook fresh vegetables in water.