Water spinach and other kinds of vegetables or roots cooked in a macrobiotic pot retain their texture, fragrance and sweet taste. Steamed vegetables and roots are a staple in Vietnamese cuisine, but ...

Its starchy nature adds a rich, creamy texture to your liquid dishes without ... the water after cooking rice and use it to replace some or all of the liquid in your favorite soup or stew recipes.

Specifically, she recommends an "extra deep" pot for long pasta strands to ensure they are fully submerged in water, providing ample space to cook evenly. To start, simply add some water to the pan.