"One mistake I see that people make again and again is when they're cooking a green vegetable," Colicchio says. In a surprise to us, he is adamant about not steaming them, pointing out that covering green vegetables while cooking them turns them brown. His major gripe, though, is that people tend to use a small pot of water. When adding vegetables, the water temperature drops instantly and so they don't cook either fully or evenly. His method is to use a giant pot of water so that it maintains its temperature better. "The water has to be boiling and it has to be salted," he says. "The hotter it is, the better it is for that vegetable; you're setting that chlorophyl so it stays nice and green."
Credit: David Moir /Bravo / NBCU Photo Bank / Getty Images
The 2014 Adventure Issue
From Iceland's Highway 1 to Utah's Canyonlands, an epic itinerary for modern explorers.
Plus: Building a Bigger Action Hero
ON NEWSSTANDS NOW
The Interpreters We Left Behind
The Rise of Cyclocross
Sign up to receive the Men’s Journal newsletter and special offers from MJ and its marketing partners.