6 foods that taste better when cooked in cold water

Here are 6 foods that should be cooked in cold water.

Egg

Boiling eggs in boiling water can easily break the shell. If the shell has bacteria, it can contaminate the inside. Therefore, before boiling eggs, wash the shell and boil in cold water until boiling, then simmer for a few more minutes.

Potatoes and other tubers

Potatoes, sweet potatoes, taro, red radishes, and lotus roots need longer cooking times, so they should be added from cold water. Heat slowly until fully cooked, which helps release the sweetness and preserve the flavor of these tubers.

If you cook with hot water, the outer layer may easily be cooked and crushed, the inside may not be fully cooked and lose the deliciousness of the ingredients. However, when steaming the above ingredients, you can add them when the water is boiling.

Meat and ribs

When cooking ribs, beef tendons, ham hocks, pork, chicken... if blanched in boiling water, the protein in the meat will coagulate, and the blood and fishy smell will not escape.

The correct way is to soak the meat in cold water for 10 minutes, wash it with a little salt to remove the blood. Then boil it in a pot of cold water at low temperature so that the blood and other impurities slowly float to the surface. Rinse it with clean water, then you can cook pork rib soup or chicken soup with a pot of clear and more fragrant broth.

Corn

To make delicious corn, boil it with a few corn husks, cover the corn with water and boil in cold water, the water temperature gradually increases to penetrate the corn and keep the sweetness. 2-3 corn husks on the outside help the corn stay fresh and sweeter, while leaving a few corn silks to create a light aroma.

Bamboo shoots

After peeling the bamboo shoots, they should be boiled in cold water with a little rice water and chili. The trace elements in the rice water help to preserve the sweetness of the bamboo shoots, while the chili helps to enhance the umami flavor of the bamboo shoots. Remember to open the lid when boiling to let all the toxins in the bamboo shoots escape.

Frozen dumplings

Frozen dumpling, rice cake, and wonton skins are very fragile when placed in boiling water. The trick is to place them in a pot of cold water and slowly cook over medium heat until done. This will cook the dumplings from the outside in and keep their shape.

Freshly made cakes should not be cooked in cold water because the starch can gelatinize, affecting the flavor.