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Boiling some vegetables may cause nutrition loss. However, boiling other vegetables will enhance the nutritious benefits as long as they aren't boiled too long.
Answer:
For most of the vegetables, the nutrition value improves a lot, as the unwanted carbs gets burned. It also results in loss of taste. But its a great option for good health.
Wiki User
∙ 10y ago
Wiki User
∙ 13y agoThere are a couple of reasons why you want to use cold, not hot water. First, because of the higher temperatures involved, the hot water in the pipes can actually allow or encourage any gunk that's in those pipes to loosen and dissolve into the water, and you certainly don't want any pipe gunk in your cooking water. Second, root vegetables tend to be very hard, and take longer to cook, if you start with hot water, the outside of the vegetables are likely to cook a lot faster than the interior, and you don't want that either. Uniform cooking rates are better.
Wiki User
∙ 9y agoyou should do so to ensure that all the microscopic germs are all gone
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How do you keep your vegetables green while 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)
What is the term for to quickly plunge blanched vegetables in cold water to stop the cooking process?
shocking.
How does blanching work?
Blanching works by quickly cooking the food and then quickly stopping the cooking progress. This is usually stopped using ice water.
How do you remove pesticide residue from fruits and veggies?
Fruit and vegetables should always be washed under a running cold water tap before eating or cooking.
When making potato salad do you peel potatoes when hot or cold?
They will cook more evenly if you start them in cold water. This way the whole potato heats up with the water so the outside doesn't cook so much faster than the center.
Is it better to cook with cold water or hot water?
Cooking is made generally with hot water.
What is ice water in cooking?
just very cold water,just ice cold water,also needed when making pie crusts,cold temperature helps with the consistency
Cook-chill method of cooking?
When steaming greens, their prime texture is often reached and quickly destroyed into mush, we cold-shock vegetables to hault the cooking process. and add extra color.
Why does food cook faster in hot water than cold water?
Because cooking imply heating something up. Cold water wont heat your food
Does cooking cold refrigerated vegetables impact nutrition?
Cooking them at all removes some of the nutrients as opposed to eating them raw, but no different than cooking them taken from room temperature. Steam them if you want to keep them as pure as possible and still have them cooked.
Why start with cold water when making coffee or boiling water in general to cook?
The only time I'm sure it noticably effects what your cooking is when you boil potatoes (or any other thick root vegetable). If you start with hot water when boiling potatoes they cook too fast on the outside and get mushy before the middle is cooked. Starting with cold water lets the entire piece of potato get hot along with the water and it cooks through evenly. The general thought here is to use water that you would drink. You would never drink water from your hot water heater.
Do you use hot or cold water to boil?
If you are looking at decreasing cooking time you would use cold water. Thermal exchange causes the water temperature to have a drastic increase. If you are just cooking the egg then it doesn't really matter.
