The Water Rule Every Cook Should Know

One of the things nobody tells you when you start cooking is that recipes often leave out important details.

They’ll say:

“Boil the potatoes.”

Okay… but do they go into cold water or boiling water?

It sounds like a tiny thing, but it can actually make a big difference to how your food turns out.

So here’s a simple guide you can save for later.

Start with cold water

Potatoes

Start with cold water.

Put the potatoes in the pot, cover them with water, and then turn on the heat.

Why?

Because potatoes take a while to cook all the way through. If you throw them into boiling water, the outside can get soft while the middle is still hard.

Starting in cold water gives them time to cook evenly.

Carrots

Start with cold water.

Carrots are similar to potatoes. They need time to cook through, so a gradual heat works best.

Chicken Soup

Start with cold water.

If you’re making soup, place the chicken in the pot first and then add cold water.

As everything slowly heats up, more flavour gets released into the soup.

Add to boiling water

Pasta

Add pasta to boiling water.

Wait until the water is bubbling properly before adding it.

Why?

It helps the pasta cook evenly. Give it a good stir after adding it so it doesn’t turn into one giant sticky clump.

Green Vegetables

Broccoli, green beans, peas, and similar vegetables should go into boiling water.

Why?

They cook quickly. Starting them in cold water can make them lose some of their texture and a little sad-looking.

Corn on the Cob

Add to boiling water.

Corn cooks quickly, so add it once the water is already boiling.

Use a gentle simmer

Eggs

Add eggs to gently simmering water.

Not a wild rolling boil. Just a gentle simmer.

Why?

A rolling boil can make the eggs knock around and crack.