Water repellent-like residue on pot when cooking vegetables
When I boil vegetables including broccoli the pot gets a water repellent-like residue at the water line that is very hard to remove. There is also residue similar to when cooking beans on the sides of the pots. This is in decent, newer stainless pots including the instant pot. My mother's older stainless pots don't seem to have this problem.
Does anyone know why this is and what is the best way to clean them? I wonder with time if it will become easier to clean. Or if the manufacturer coats them with something.
Best Answer
I get a greasy residue in the water used to wash broccoli before cooking and in the blanching water before I freeze it. It literally only happens with broccoli so I make sure to wash it as many times as possible before freezing so it shouldn’t have any residue left when I want to cook it. I can only think that it is some sort of pesticide or preservative which is slightly worrying as I don’t want chemicals on my food! Organic is so expensive in comparison though.
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Is vegetable cooking water good for you?
Hydrate with Vegetable WaterDrinking vegetable water is also a handy way to stay hydrated while adding nutrients but not calories. For warmer beverage options, steep vegetable water with fresh or dried herbs, and then sip it like a soothing tea.Can you use the water from steamed vegetables?
A: Water in which vegetables have been boiled contains minerals as well as vitamins that naturally leak from the cooking plant cells. Steaming is better for us nutritionally because it leaves more of those minerals and vitamins in the vegetables, but there are still some nutrients in water used for steaming.What can be used to help take boiled vegetables out of a pan of water?
You can either use a strainer or a colander to drain your pot of water. Make sure that you begin draining as soon as you turn off your stove, because the vegetables will still be cooking while sitting in the water, and you don't want to overcook them.When you boil vegetables do the nutrients stay in the water?
It's no surprise that boiling ends up on the bottom of the vegetable nutritional preparation pile, because studies have shown for years the process leaches nutrients into the water. (That's OK if you're eating the broth with the veggies.) One exception: Carrots.This Secret Trick Will Stop Splattering Oil Forever
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