Cooking time for vegetables in plain water versus in a soup
I have consistently observed that a given vegetable simmering in a soup (that is, with multiple other vegetables and herbs, and usually salted) takes five to ten times longer to get soft than when the same vegetable is simmered alone in plain water. This especially pertains to root vegetables. Why is this?
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How long do you boil vegetables for?
3-5 minutes for leafy vegetables, e.g. bok choy, cabbage, kale, spinach, silverbeet. 8-10 minutes for firmer vegetables, e.g. broccoli, beans, Brussels sprouts, cauliflower, leeks, peas, sweet corn. 12-15 minutes for harder vegetables, e.g. carrots, parsnips, pumpkin, turnips, yams.What is the best way to cook vegetables in water?
Steam, don't boil As a general rule, it's best to keep cooking time, temperature and the amount of liquid to a minimum. That's why steaming is one of the best ways to cook most vegetables.Why vegetables should be cooked in a short period of time?
Why vegetable should be cooked in a short period of time? It stops the acidity. It maintains shape. It maintains the color.NIGERIAN VEGETABLE SOUP. THE ONLY VEGETABLE SOUP RECIPE YOU NEED. UGU AND WATER LEAF. EDIKANG IKONG
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