Add plenty of water to a large pot and add 1 level tablespoon (15 ml) of salt per 1 liter of water.

Add the vegetables a little at a time and leave the lid off.

Check the vegetable’s resistance with the tip of a knife or a fork, then drain it as soon as it reaches the consistency you want.

Immediately plunge the drained vegetables into ice water.

Add enough water to the pot that it will not touch the bottom of the basket, bring it to a boil, arrange the vegetables in the basket, and cover the pot.

Use the time chart for the type of vegetable or fish, and check it in the middle.