It has become known which water is better for cooking vegetables: cold or hot

The question of what temperature water to put vegetables in for cooking often causes controversy among housewives. Some prefer to throw them in boiling liquid, others - in cold. To understand this issue, experts give detailed recommendations.

According to experts, the best option is to put vegetables in boiling, salted water. If you add them to cold liquid, this is fraught with serious losses. During the heating process, almost all the microelements and vitamins contained in vegetables quickly leave them, and as a result, only fiber will end up on the plate. At the same time, throwing vegetables directly into boiling water has a better chance of preserving their beneficial properties.

Experts also recommend adding salt to the water only after it boils. Salt can slow down the heating process, which adversely affects the quality of the dish. The amount of salt can be determined by taste - the solution should be salty enough, but not too much. The salt component not only improves the taste, but also acts as a preservative.

As for the cooking time, experts believe that most vegetables, with the exception of potatoes, should not be kept in boiling water for too long. The less time they spend in the liquid, the more nutrients they retain. The optimal state is the so-called "al dente", when the vegetables remain slightly crispy, but completely cooked.

In addition, experts emphasize that vegetables must be thoroughly washed before cooking. This will get rid of possible contaminants and preserve the beneficial components they contain as much as possible. Experts also recommend using stainless steel or enamel cookware, since containers made of other materials can react with vegetables.

Thus, to achieve the best result when cooking vegetables, you need to follow a number of important rules. They should be placed immediately in boiling, salted water to preserve the nutrients as much as possible. The cooking time should be minimal so that the vegetables retain their taste and color. In addition, before cooking, you need to thoroughly wash vegetables and use suitable utensils.