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How long should I soak my vegetables in salt water?

Preparation of effective salt solution soak for vegetables requires salt and warm water. Add 2-3 tablespoons of salt to 3 or 4 cups of warm water. Stir the water continuously till the complete salt is dissolved. Now, let the consumable vegetables sit in the solution for about 25-30 minutes for the effective results.

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We cannot stand a chance with even a trace of pollutants or toxins left on the consumable vegetables. With growing health risks, vegetables require your added caution. As we already know how the salt solution helps in clearing the pesticides off the vegetables, the same salt solution does a fantastic job of plucking the hidden bugs and insects from your leafy vegetables as well. However, the salt solution has a much noticeable strength when it comes to vegetables. The vegetables soaked in saltwater can be set free from bacteria altogether. To understand how this is possible, let's dive into the little basics of Science. The science behind the massacre of Bacteria accounts to the semi-permeable membrane that covers their cells Generally, every microorganism, including bacteria, has its cells made up of a semi-permeable membrane. These semi-permeable membranes allow the transfusion of osmotic pressure, i.e., based on the salt concentration levels, the water moves in and out of the membrane. The water usually moves towards the higher salt concentrations from lower concentrations to normalize the pressure building. Now, when the vegetables are soaked in salt water, the bacteria attached are surrounded by higher concentrations of salt. This salt-filled solution builds up the pressure inside the membranes of bacteria. Eventually, the water inside the membranes is moved out into the salt solution. The oozing out water shrinks and kills the bacterial cells and destroys their presence on the vegetables. Hence, soaking the vegetables in salt water not only removes the pesticides and insecticides, but it also kills the bacteria and bugs present on them. Preparation of effective salt solution soak for vegetables requires salt and warm water Add 2-3 tablespoons of salt to 3 or 4 cups of warm water. Stir the water continuously till the complete salt is dissolved. Now, let the consumable vegetables sit in the solution for about 25-30 minutes for the effective results. Soon after the soak, wash the vegetables with fresh cold water to remove the final contaminants off them. Check out the other effective ways to clean the vegetables and fruits at your home with no chemicals involved. Usage tips: Moisture always encourages the growth of bacteria and other microorganisms. Thus, it is always recommended to wash the vegetables only before consumption. Well, ahead clearance might favor bacterial growth instead of clearing them off.

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Do you boil carrots in cold water?

Starting them in cold water brings the temp up slowly and evenly all the way through so that they cook perfectly inside and out."" - Steven Satterfield.

At Garnish & Gather we love a good shortcut, so when Steven Satterfield's Carrot & Swede Mash recipe called for us to pile our veggies into a pot of cold water then bring to a boil, my shortcut alarm went off saying "But Steven... wouldn't it be faster to just bring them to a boil in a pot of hot water?" Because we work so closely with all of our chefs, I was in a lucky position to hear it straight from the horse's mouth. What Steven told me changed my whole root vegetable game, and I hope it will change yours too... "Root vegetables are very dense, so if you drop them into boiling water, they will cook on the outside but be raw in the middle, or when they are desired texture in the middle, they will be mushy on the outside. Starting them in cold water brings the temp up slowly and evenly all the way through so that they cook perfectly inside and out." - Steven Satterfield Mystery solved - that is why my boiled butternut squash falls to pieces every time! Moral of the story? Not all shortcuts are created equally! Try it for yourself with Steven's Braised Oxtail recipe and taste the difference.

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