Because water weighs more than air, so when boiled, the vegetable is filled with water
It is commonplace to put salt in water when boiling most foods. The reason why you put salt in with boiling water and vegetables is to help them retain moisture.
When frozen vegetables are added to a pot of boiling water, heat energy will flow from the boiling water to the frozen vegetables. This occurs because heat transfers from areas of higher temperature (the boiling water) to areas of lower temperature (the frozen vegetables) until thermal equilibrium is reached. As a result, the frozen vegetables will gradually thaw and cook as they absorb heat from the water.
it makes them hot
For leafy vegetables - steaming and micro-waving. For root vegetables - boiling, baking and micro-waving.
It goes to the center as the yolk is heavier.
Steaming the vegetables rather than boiling.
Air is heavier than C02, CO2 has a very low boiling point. It is also a pollutant.
:-D Yes! But one has to admit, they were always there.
Many vegetables are suitable for boiling, including carrots, potatoes, green beans, and broccoli. These vegetables benefit from boiling as it softens their texture and enhances their flavors. Leafy greens like spinach and kale also boil well, typically taking only a few minutes. However, it's important to avoid overcooking to preserve their color and nutrients.
There are several disadvantages to boiling food. For example, boiling vegetables basically drains the nutrients out of the food and into the water, so the nutrients that would normally be consumed are gone.
blanching
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)