Starchy root vegetables are always added to cold water, then heated to boiling. E.g potatoes, swede, turnips, sweet potatoes. This way, supposedly the inner part of the vegetable has time to warm up at the same rate as the surface of the vegetable in contact with the water. This means it hopefully all cooks at the same rate.
All other vegetables should be cooked by adding them to water which is already boiling. This works because most other non-starchy veg cook very quickly - hence adding them to cold water then bringing to boil would always result in overcooked, soggy vegetables.
No, all stocks should be started using cold water.
Fruit and vegetables should always be washed under a running cold water tap before eating or cooking.
Depending on the vegetables, you can steam them or Blanche them. (Where you put vegetables in boiling water, then put them in ice cold water)
Water is always H2O whether it is hot water, cold water, ice, or steam.
it started when hot water and cold water twises together
shocking.
I always turn on both cold and hot cold water so that the water is warm.
Cold vegetables
Cold water is denser then hot water and weighs more so hot water will always stay on top of cold water no matter the pressure in the line or volume unless forced by flow hot water water will always be on top.
Cold. If you are using hot water, you may be scalding the vegetable and possibly damaging it's flavor, texture and nutrients.
If they are brand new wash them separately in cold water. You should always wash like colours. And always wash with cold water.
Blanching works by quickly cooking the food and then quickly stopping the cooking progress. This is usually stopped using ice water.