why do we need to cook the green vegetables and strong flavored vegetables uncovered?
Answer:
Roots and tubers are started in cold, salted water for more even cooking. Cook green vegetables and strong-flavored vegetables uncovered. To preserve color, cook red and white vegetables in a slightly acid (not strongly acid) liquid.
Answers & Comments
why do we need to cook the green vegetables and strong flavored vegetables uncovered?
Answer:
Roots and tubers are started in cold, salted water for more even cooking. Cook green vegetables and strong-flavored vegetables uncovered. To preserve color, cook red and white vegetables in a slightly acid (not strongly acid) liquid.