What foods can be boiled?

A surprisingly wide variety of foods can be boiled! Here's a breakdown by category:

Vegetables:

* Root vegetables: Potatoes, carrots, beets, turnips, parsnips, sweet potatoes

* Greens: Spinach, kale, collard greens, mustard greens

* Other vegetables: Broccoli, cauliflower, Brussels sprouts, asparagus, green beans, corn on the cob, peas, artichoke hearts, mushrooms, onions, garlic

Legumes:

* Beans: Kidney beans, black beans, pinto beans, chickpeas, lentils

Grains:

* Rice, pasta, couscous, barley, quinoa

Meat and Seafood:

* Meat: Chicken, beef, pork, lamb

* Seafood: Fish (salmon, cod, halibut, etc.), shellfish (shrimp, mussels, crab)

Eggs:

* Hard-boiled eggs

Other:

* Fruits: Apples, pears, plums, peaches (for jams or preserves)

* Nuts: Peanuts, cashews (for nut milk)

* Soup bones and stocks: For flavorful broth

Tips for Boiling:

* Water should cover the food.

* Bring water to a boil before adding the food.

* Add salt to the boiling water for flavor.

* Cook food until tender.

* Strain boiled water for use in other recipes.

Things to Consider:

* Boiling time: Some foods cook faster than others.

* Texture: Boiling can make some foods soft, while others hold their shape.

* Flavor: Boiling can extract flavors from foods.

* Nutrient content: Some nutrients may be lost during boiling.

Enjoy experimenting with different boiling techniques to create delicious and nutritious meals!