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.