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Posted by Arpita Gautam 4 years, 2 months ago

CBSE > Class 09 > Science

1 answers

Meghna Thapar 4 years, 2 months ago

Cooked vegetables Salting the water for boiling or blanching vegetables speeds up cooking by hastening the breakdown of hemicelluloses, substances that help hold vegetable fibers together.

Add salt in the end while sauteeing veggies for a crunchy.
While cooking meat , at salt right in the beginning.
Starchy foods like rice and pasta also need salt to make them flavourful.

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