about the concentration of seawater (3%, or 2 tablespoons/30 gm per quart/liter) will speed softening (p 282) and also minimize the loss of cell contents to the water (cooking water without its own dissolved salt will draw salts and sugars from the plant cells) When just tender enough, the vegetables should be removed and either served immediately or scooped briefly into ice water to stop the cooking and prevent further dulling of the color Starchy vegetables, especially potatoes cooked whole or in large pieces, benefit from a different treatment Their vulnerability is a tendency for the outer portions to soften excessively and fall apart while the interiors cook through Hard and slightly acid water can help them maintain their surface firmness, as will starting them in cold water and raising the temperature only gradually to reinforce their cell walls (p 283) Salt is best omitted from the water, since it encourages early softening of the vulnerable exterior Nor is it necessarily best to cook them at the boiling point: 180–190ºF/80–85ºC is sufficient to soften starch and cell walls and won’t overcook the exterior as badly, though the cooking through will take longer When vegetables are included in a meat braise or stew and are expected to have a tender integrity, their cooking needs as much attention as the meat’s A very low cooking temperature that keeps the meat tender may leave the vegetables hard, while repeated bouts of simmering to dissolve a tough cut’s connective tissue may turn them to mush The vegetables can be precooked separately, either to soften them for a low-temperature braise or firm them for long simmering; or they can be removed from a long-simmered dish when they reach the desired texture and added back when the meat is done Steaming Steaming is a good method for ... vegetables can be precooked separately, either to soften them for a low-temperature braise or firm them for long simmering; or they can be removed from a long-simmered dish when they reach the desired texture and added back when the meat is done...softening of the vulnerable exterior Nor is it necessarily best to cook them at the boiling point: 180–190ºF/80–85ºC is sufficient to soften starch and cell walls and won’t overcook the exterior as badly, though the. .. temperature that keeps the meat tender may leave the vegetables hard, while repeated bouts of simmering to dissolve a tough cut’s connective tissue may turn them to mush The vegetables can be precooked separately, either