"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."
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