The hardest thing for me about cooking is checking for doneness. I think you have covered the issue very well for pasta, meat, and fish in your other videos. I liked especially the picture were you had raw, done, and overdone bits of pasta side by side.

Hearing the words "until golden brown" or "until a bit crunchy" makes me wanna cry hopelessly. The grilling part left me hoping for more in depth instructions on checking for doneness.

The part that is hard about telling people when vegetables are done is that many people like there vegetables cooked differently...some like a little more crunch while others may like them completely soft all the way through.

Also times will depend on how thick the vegetables were cut and how high the heat was etc.

For more information, you may want to watch the lesson on "How to Cook Vegetables in Water. Even though it is about cooking vegetables in water the lesson goes provides some good info about what to look for when checking vegetables for doneness (in particular topic 4).

Hope this helps - cheers!

The link you provided was exactly what I had been looking for especially for broccoli and carrots.
While watching the "Cooking Vegetables" video I noticed also that I have been boiling my potatoes (in turbulent water) instead of simmering.
Thank you for pointing me in the right direction.

FYI - about the potatoes...you can also steam them. This is my now my favorite way to cook potatoes as they never become waterlogged. Cheers!

Would this be served warm or room temp. Or would you want to chill it? Or does it depend on taste? Thanks!

We have generally served it at room temperature, but it could certainly be served warm. Note that if the dish is too cold, the olive oil will start to solidify. Hope that helps. Cheers!

Very good, thanks again for your advice!