Properly cooked vegetables are hard to come by. They’re either too crunchy or terribly overcooked. By understanding the differences between boiling, simmering, blanching and parboiling, you won’t have to relive childhood fears of eating poorly cooked vegetables.
When cooking vegetables, the main objectives are to preserve flavor and color, while achieving the desired texture.

This short video lessons covers a very basic foundational cooking technique, but it certainly is worth the 10 minutes you’ll invest. It’s a life skill we should all possess but most will never really learn the subtle nuances about cooking vegetables in water or a liquid. never learned. Think about all the thousands of times during your lifetime that you’ll cook vegetables in a liquid.

And the great thing is that was you know this information, you’ll always have it with you and your veggies will love you forever.