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For bright green fresh peas, do not overcook. Boil peas for only one minute or steam them for just two minutes to produce bright green cooked peas with a crisp-tender texture.

For radishes that are too strong, reduce pungency by salting and washing them to draw out the peppery flavor, by steaming for 5 to 10 minutes, or by baking with other vegetables.

Use water instead of milk or cream in the eggs when making an omelet. Cook the eggs using a very hot pan, which converts the water into steam, cooking the eggs quickly and creating fluffy omelets.