Boiled beetroot is an essential ingredient in many dishes, primarily salads.
This component makes the dish more appetizing and gives it an interesting appearance.
But there is a problem: the root vegetable takes a very long time to cook. The procedure can take more than two hours.
However, there is one little trick that will significantly speed up the process of bringing the vegetable to readiness.
The cook will save time by using… cold water.
How Cold Water Speeds Up Cooking Beets
At first glance, this sounds strange. It would seem, how can low-temperature water "cook" beets?
In fact, the method really works. And it's all about the temperature difference, which allows the root vegetable to reach readiness faster.
First, the vegetable should be in boiling water for half an hour. Or better yet, 35 minutes. After that, the beetroot should be exposed to very cold liquid.
There are two ways. The first is to hold partially cooked root vegetables under a stream of low-temperature water.
The second option: the vegetable needs to be placed in a container filled with liquid and ice. But the problem is that the water will have to be changed 2-3 times, as it will become warm.
The duration of cold processing of beets should be a quarter of an hour. As a result, the vegetable will be completely cooked.
This way, cooking will take 45-50 minutes instead of 2.5 hours.
