What type of vegetables are always started to cook in cold water?

However, there are some vegetables that benefit from being started in cold water:

* Legumes (beans, lentils, chickpeas): Starting them in cold water helps them cook evenly and prevents them from becoming tough. The cold water also helps extract more flavor from the legumes.

* Root vegetables (potatoes, carrots, beets): Starting them in cold water allows them to cook more evenly and helps prevent them from becoming mushy.

* Some leafy greens (spinach, kale): While they can be cooked in boiling water, starting them in cold water allows them to cook more gently and retain their color and texture.

It's important to note that most vegetables can be started in boiling water without any negative effects. This is especially true for vegetables that cook quickly, such as broccoli, green beans, and peas.

Ultimately, the best way to cook vegetables is to follow the recipe's instructions or use your own judgment based on the type of vegetable and the desired outcome.