It slows the vegetable's decomposition. On leafy plants like lettuce, turnips, celery, spinach and collards it rehydrates the leaf and makes it crisp. This is done before serving or before refrigeration.
soaked through all your clothing including undergarments... usually cold water
Osmosis is responsible for vegetables crisping up when soaked in water. The water diffuses into the cells and makes them turgid.
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)
You should pat them dry or your grease is going to splatter
Osmosis causes vegetables in fresh water to crisp up. This is because the liquid in their cells contains dissolved substances. Water therefore diffuses in through the semipermeable cell membrane, causing the cells to become turgid.
You have to wrap the horses legs in thick bandages soaked in cold water after work and this helps cool the swelling and reduce the inflamation
shocking.
The first soup would have been the water in which vegetables, grains, or meat was soaked or, later, cooked.
Cold vegetables
to get rid of bugs
Cold. If you are using hot water, you may be scalding the vegetable and possibly damaging it's flavor, texture and nutrients.
This just happend to a friend of mine. She soaked it in cold water (not to cold) and slowly gave it pedialyte. It came around after a few days. Good luck! Jill