When it comes to vegetables, there is truly nothing worse than soggy broccoli and mushy carrots. When you bite into a raw carrot, you get that satisfying snap, and the flavor is also bright and sweet; but a carrot that is cooked until mushy is truly sad and upsetting. The truth is that when veggies are cooked to death, their texture becomes unpleasant and, per Healthline, they lose a lot of their health benefits.
According to The Kitchn, the term “tender-crisp” began appearing in recipe books during the latter part of the 20th century, and it was a way of describing a vegetable that was cooked until it became tender but not so far gone that you feel you’re eating baby food. So what does it mean to cook vegetables tender-crisp, and what are the best methods for doing so?