1. With a few exceptions, do not soak vegetables for long periods. Flavor and nutrients leach out.
2. Cabbage,broccoli, brussels sprouts, and cauliflower may be soaked for 30 minutes in cold salted water to eliminate insects, if necessary.
3. Limp vegetables can be soaked briefly in cold water to restore crispness.
4. Dried legumes are soaked for several hours before cooking to replace moisture lost in drying. Dried beans absorb their weight in water.
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