Vegetables are important and they should always be included in our diet. From vegetables we get a lot of our daily vitamin content. When it comes to cooking vegetables, we need to make sure we don't drain the vitamin contents and consumption benefits.
Cooking vegetables can be tricky. Over cooking can make vegetables bland and soggy. My belief is that vegetables should not be boiled. Boiling is one way to turn vegetables to tasteless and lifeless forms and rob us of their vitamin content.
If you can't boil, what will you do?
First option, steaming vegetables is always a good choice. This way, your vegetables will be full of life. The vegetables will end up being crisp and colorful. Steaming also won't deplete the vitamin content of the vegetables.
By rule of thumb, vegetables will only need a few minutes in the steam.
For those who do not have official vegetable steamers, an easy steamer can be fashioned out a of pot, a metal colander, and a pot lid. A small amount of water is to be placed on the bottom of the pot. Fit the metal colander into the pot. Start to boil the water. You will begin the see the steam rise. Place your vegetables into the metal colander and place the pot lid over the metal colander and pot. You can steam your vegetables using this collection of kitchen items.
Cooking your vegetables in a wok is another good option. Cooking quickly at a very high temperature is the secret to using the wok. The vegetables will only have a small amount of nutrient loss and they will retain their texture, colors, and flavors.
As for my favorite wok recipe, I like to cook certain vegetables like carrots and broccoli in a very light garlic sauce. The vegetables remain crisp and the garlic adds just the right amount of flavoring. Any cut of meat can be served with this combination.
Now you know that not over cooking is the secret to cooking vegetables. Full color and remaining crisp is what vegetables should be. Once you've discovered different tricks to bring life to your vegetables, they'll become a popular request on your dinner table.
Cooking vegetables can be tricky. Over cooking can make vegetables bland and soggy. My belief is that vegetables should not be boiled. Boiling is one way to turn vegetables to tasteless and lifeless forms and rob us of their vitamin content.
If you can't boil, what will you do?
First option, steaming vegetables is always a good choice. This way, your vegetables will be full of life. The vegetables will end up being crisp and colorful. Steaming also won't deplete the vitamin content of the vegetables.
By rule of thumb, vegetables will only need a few minutes in the steam.
For those who do not have official vegetable steamers, an easy steamer can be fashioned out a of pot, a metal colander, and a pot lid. A small amount of water is to be placed on the bottom of the pot. Fit the metal colander into the pot. Start to boil the water. You will begin the see the steam rise. Place your vegetables into the metal colander and place the pot lid over the metal colander and pot. You can steam your vegetables using this collection of kitchen items.
Cooking your vegetables in a wok is another good option. Cooking quickly at a very high temperature is the secret to using the wok. The vegetables will only have a small amount of nutrient loss and they will retain their texture, colors, and flavors.
As for my favorite wok recipe, I like to cook certain vegetables like carrots and broccoli in a very light garlic sauce. The vegetables remain crisp and the garlic adds just the right amount of flavoring. Any cut of meat can be served with this combination.
Now you know that not over cooking is the secret to cooking vegetables. Full color and remaining crisp is what vegetables should be. Once you've discovered different tricks to bring life to your vegetables, they'll become a popular request on your dinner table.
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