Boiling Basics: Are You Cooking Eggs, Potatoes, Pasta Wrong?

• Master Chef Pankaj Bhadouria emphasizes temperature's crucial role in boiling for texture and preventing stickiness.
• Potatoes: Always start in cold water and slowly bring to a boil for even cooking and to prevent stickiness.
• Eggs: Place in cold water and gradually heat to prevent cracking and ensure proper cooking of both yolk and white.
• Pasta/Macaroni: Always add to already boiling water to avoid hardness and stickiness.
• Cauliflower/Broccoli: Blanch in hot water to retain nutrients, reduce cooking time, and remove impurities.

Why It Matters: Master the art of boiling by using the correct water temperature for each food item.