Boiling root vegetables - hot water or cold?

lapis_lazuli

My mum taught me that when boiling root vegetables you start with cold water, immerse the vegetables in it, and then bring the water to the boil. I tested the idea this evening by heating hot water from the tap for making mashed potatoes, and when it came to the boil, dropped the potatoes in. I can't say I noticed much of a difference in cooking time once the water was up to temperature. Have I just disproved an old wives' tale?

splishsplash

I was taught never to use the hot tap for drinking and cooking. Indoor plumbing can contain lead and other unhealthy bits and pieces, which are not removed through cooking.

Having said that, potatoes are the only veg I cook from cold, I tend to steam everything else.

lapis_lazuli

splishsplash wrote: »

I was taught never to use the hot tap for drinking and cooking. Indoor plumbing can contain lead and other unhealthy bits and pieces, which are not removed through cooking.

Wouldn't lead piping problems apply to cold water, too, then?

I agree that one shouldn't drink from the hot tap, because if bugs are going to grow anywhere it will be in your hot water tank.

Nonnadiluca

My dear departed mum always used to say, "If it grows under the ground cook it in cold water, if it grows above the ground cook it in boiling water." She was an old wife and a great cook so I didn't argue!

Laurensalive

I was taught this way to cook veg. But now I tend to steam them in the micowave.

ancientofdays

I'm an ancient wife too and I do the same, Nonnadiluca

lapis_lazuli

Nonnadiluca wrote: »

My dear departed mum always used to say, "If it grows under the ground cook it in cold water, if it grows above the ground cook it in boiling water."

That's exactly how my mum phrased it.

Nonnadiluca wrote: »

She was an old wife and a great cook so I didn't argue!

Fair enough! :rotfl:

dandy-candy

I usually cook all veg in water boiled in the kettle with the exception of potatoes. I use cold water if I want the to cook evenly through for serving as boiled or mash, but I use boiling water to parboil them before roasting. Using boiling water cooks the outside faster than the centre so the outside can be fluffed up and get extra crispy.

splishsplash

lapis_lazuli wrote: »

Wouldn't lead piping problems apply to cold water, too, then?

I agree that one shouldn't drink from the hot tap, because if bugs are going to grow anywhere it will be in your hot water tank.

Yes, that is why I would never use a bathroom cold tap for drinking or cooking. Most of the lead is in household plumbing. I flush the cold taps before using for drinking and cooking also.

dragonette

cold tap for cooking, and for filling the kettle. Its not really the pipes - its that the hot water sits in the tank to be heated so there is more chance of contamination. Cold water tends to be fresher. Up here, the bathroom taps are run from the same supply so the cold tap is equally safe but I believe that wasn't included in the planning requirements elsewhere in the UK.

notjustlaura

I don't cook or drink with water from the hot tap because it's been through the combi-boiler.

I cook everything in cold water boiled in the kettle and added to whatever I'm cooking. It's then brought back up to the boil and off we go.