Here are four handy tips to keep your veges firm but not rocks and not a slimy goopy mess when boiling.
Add to water as you chop
You will be familiar with this phrase throughout this blog, as it is mentioned frequently. Leaving chopped and peeled vegetables out in the open leaves them vulnerable to oxidisation – browning in colour and becoming less palatable. This is especially true for potatoes.
To prevent this, after you chop each vegetable, plop it in your pre-prepared saucepan with water and a bit of salt.
Use cold water, not pre-boiled water
I like to be quick in the kitchen and I admit, I often pre-boil my saucepan water to save a bit of time. However, this morning it was pointed out that using cold water that boils alongside your veges helps to cook them through.
Chop small, use minimal water
Chopping up your veges small will speed up your cooking time and so will using as little water as possible. You want your veges to be covered in water but not drowning. Too much water means more time to heat it all up – and more likelihood of bubbling over!
In my mashing experience, chopping the potatoes small with just enough water takes about 10-15 mins to cook. By contrast, larger potatoes or too much water brings that up to 20-25 mins. Urgh!
I don’t mean to get out your ruler to make sure everything has exactly the same size, just make each chunk a similar size as that will help with even cooking.