Boiling and Simmering Vegetables to Perfection (not death)


07 Apr Boiling and Simmering Vegetables to Perfection (not death)

I feel a bit like Blanche DuBois from Street Car Named Desire. Of late I’ve been relying on the kindness of strangers (and friends, and family). From the shop that opened a half hour early so we could buy water when our supply was cut off to the stranger in seat 7c who shared his wifi signal when the train’s satellite connection went kaput during my 5-hour trek back from Montreal, I’m being well looked after in my hour (month?) of need.

To keep my vegetable-a-week-post promise, I’m once again relying on kindness from others. Without a stove, I’m preparing salad-in-a-bag more than I care to admit. I considered creating wonderful vegetables for you on my mom’s smooth-top stove. But after 15 years cooking on a gas range, Mom’s logey red elements send me into apoplectic fits of rage. I can barely boil water on them let alone produce stellar vegetables. So Joe at Rouxbe Online Cooking School has quickly provided some videos that will keep you informed and my blood pressure down.

I’ll get back to being self-reliant. Soon. I hope.

In the meantime, I could get used to all this help.

Preparing to Cook Vegetables

Boiling & Simmering Vegetables

Like what you see? As part of their affiliate program, I have the power to give you a free, full-access, no-videos-barred, one-week pass to their site. All you have to do is go to Rouxbe Online Cooking School and redeem the 7-day Gift Membership. You can enjoy all Rouxbe has to offer for a full 7 days, no strings attached.

And then? Your Gift Membership will silently morph into a Basic Membership, which means you can access the recipes but not the Cooking School videos. However, if you’d like to purchase a Premium Membership, it is very reasonably priced, starting at just $15 per month for full cooking school access.

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  • The Diva on a Diet
    Posted at 14:45h, 07 April Reply

    I love a good Blanche DuBois reference! And while I’m laughing at the (not to death) bit, I know just what you mean. I like my veggies crisp!

    Glad to hear you’re being well cared for, Charmian. May it continue!
    .-= The Diva on a Diet´s last blog ..Chicken and Rice Casserole =-.

    • Charmian Christie
      Posted at 17:40h, 13 April Reply

      @The Diva on a Diet, love that you got the Blanche DuBois reference. I knew I liked you for a reason!

      Here’s to crisp veggies and the kindness of strangers…

  • Dana McCauley
    Posted at 09:47h, 10 April Reply

    Thank you! Thank you! Thank you! for this post. Most necessary. That said I also hate it when restaurants totally undercook their veggies. Cooked means cooked, not blanched.

    Good luck with the rest of the reno Blanche!

    • Charmian Christie
      Posted at 17:44h, 13 April Reply

      @Dana McCauley, I believe overcooked vegetables are the cause of so much veggie disrespect.

      Rouxbe also has a video on parboiling, which is supposed to save you time later, not replace cooking altogether. I’m guessing some restaurants are forgetting the second step?

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