"ItsJoanNotJoann" > wrote in message
...
> On Sep 6, 2:51 pm, Hackmatack > wrote:
>>
>>
>> A trick a restaurant friend taught me for cooking potatoes when you have
>> more time than effort to spend: Cover with cold salted water, bring to a
>> rolling boil, let boil for one minute, cover pot, turn off the heat, and
>> go
>> do something else. By the time the water is cool enough to handle the
>> potatoes, they will be done just right, not over or under cooked. They
>> can
>> then be reheated or sauted. That's how they do it at his restaurant, at
>> any
>> rate.
>>
>> I've tried this many times with small unpeeled potatoes, and the result
>> was
>> always perfect -- not waterlogged as I might have expected. I have not
>> tried it with large peeled potatoes, which might waterlog more easily.
>>
>>
> Try a steamer insert and you'll not have water logged potatoes.

I never cook veggies in water. I always steam.

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