When Hot Water Works Better in a Recipe

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From an early age, food was something I loved the most. I used to read a lot about food: it was something that grabbed my interest and was never exceeded. A friend advised me to start a blog and here it is. While it was probably just for fun, as time passes, I am taking it more seriously. I am pleased to share my views with the world, so stay tuned.

Food is an enormous subject. You can talk about cultures and customs, recipes and special cuisines. It is virtually endless. It can range from manners and mores to tips for preparation and storage. Everything is possible and who knows what I will cover each time my new blog appears, so stay with me for items of interest. It can be exciting or mundane, but most likely the former because it is all about food.

Today, I am going to deal with boiling vegetables. It is such a common activity for health and also taste. I am into this topic because I just installed a new tankless water heater after consulting multiple reviews. They told me the right price and model to cover my simple needs. I wanted hot water sufficient for a daily shower or bath and to wash clothes, dishes, and of course, fruits and vegetables.

Now that it is installed, I appreciate its super-fast action in producing hot water for cooking or cleaning. I used to undertake the time-consuming task of putting a kettle on for tea or using the microwave to melt chocolate for sauce. Even if I still put my vegetables in a pot, hot water from the tap boils faster. You can also make instant coffee, broth or pudding by pressing a button. Talk about saving time in the modern era!

But water from an old tank can also leech more lead from your plumbing. Go tankless and reduce all unsanitary risk. Meanwhile, while eating raw vegetables is certainly a good habit, I love cooked items alongside a nice piece of fish, chicken or meat. No frozen stuff for me! I go to the farmer’s market or get produce from the best grocery store so I can savor the freshness. If you are a foodie like me, this is really important.

Of course, you should rinse fruits and vegetables first in cold water before dousing in the hot. Some people like to “blanch” their vegetables after boiling in ice water to keep them crisp. This prevents overcooking which can happen on the stove top. Any chef worth his or her salt knows this very well. Don’t kill taste by ignoring the time spent in the water.

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