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Make these holes: the vegetables will be ready in 10 minutes
10.05.2024 01:30
Cooking vegetables can be quite a labor-intensive and time-consuming process.
However, there is a trick that can significantly speed up the preparation of vegetables.
To do this, you need to make punctures. And how to make punctures correctly and what to consider, you should understand in a little more detail.
Choosing a Puncture Tool
The first step to cooking vegetables quickly is choosing the right piercing tool.
Experts recommend using a sharp knife or fork. A sharp knife will allow you to make quick and precise punctures, while a fork will be convenient for larger vegetables, such as potatoes or sweet potatoes.
Puncture technique
Experienced cooks advise making small punctures on the surface of the vegetable so that hot water can easily penetrate inside and speed up the cooking process.
To do this, you will have to pierce each piece of vegetable several times.
For which vegetables can this technique be used?
Not all vegetables are equally suitable for piercing. It is better to use hard vegetables, such as:
- potato;
- carrot;
- beet;
- sweet potato,
These vegetables are the easiest to pierce and cook the fastest.
How to prepare vegetables
Before you start piercing your vegetables, it is important to make sure they are thoroughly washed and dried.
This will help prevent dirt or bacteria from building up on the surface of the vegetables and ensure more even cooking.
How often should you get pierced?
Also, do not forget that they need to be done over the entire surface of the vegetable. This will help ensure uniform penetration of heat and speed up the cooking process.
The type of vegetable needs to be taken into account
Keep in mind that different vegetables may require different amounts of piercing. For example, potatoes or sweet potatoes may require more piercing than carrots or beets.
Checking readiness
When the vegetables are ready, you need to check their readiness using a fork or knife. They should be soft and easy to pierce. If they are hard and difficult to pierce, you should continue cooking until you achieve the desired effect.
Earlier we talked about making crumbly rice .
