A Method Of Cooking Vegetables

Vegetables are plants which are used as food. To get the best value from vegetables, they should be stored, prepared and cooked with care so that the value of the food is preserved. If possible, buy vegetables just before use so that they do not become obsolete. This is especially important for green vegetables such as vitamin C is lost if the vegetables are allowed to dry out.

Green vegetables can be kept fresh for a long time if stored loosely wrapped in old newspapers or brown paper and placed in a cool, dry place. root vegetables should be stored in a well ventilated vegetable rack or basket in a cool, dry place.

The following are the method of cooking vegetables:
 
Boiling
 
This is the simplest and most common method of cooking vegetables. Root vegetables should be cooked in water which is just enough to cover the boil. The pot should have a tight fitting lid to keep steam which is used for cooking vegetables. Cook the vegetables gently until soft, rapid boiling will cause the outside of the plant to break before the inside is soft. The cooking time depends on the type of plant, its age and size. Boiling root vegetables tested with a fork pierced through the thickest part to see if they are ready.

Green vegetables should be cooked for a short period of time in a little boiling water and served at the same time, so that little nutrient as possible is lost. Use only enough water to prevent the plant from being burned boiling and cooked with the lid, so that the vegetables are cooked in the steam and cook faster. Vegetables cooked in this manner are well seasoned, lively, good green color and are nutritious.

Dried peas and beans should be washed, covered with at least 1 "of water and soak overnight. Boil the peas in the water in which they are integrated. simmer slowly cover and simmer gently until peas are tender.
 
Laundering
 

This method is usually used to cook the very young plant shoots and bean sprouts, which require very little cooking. The vegetables are cleaned and dried. Bleaching removes the strong green flavor from vegetables and cook the vegetables lightly so they will be crisp and well seasoned.
 
Frying
 
This is a suitable method for cooking most vegetables. Frying is used to make crisps, biscuits and onions and garlic Browning. What is known locally as fried vegetables should be more properly called the "roast" vegetable. means to pull or braised brown food in a little oil first, then finish cooking in a little water in a covered pan so that the food is steamed. This is the best method for cooking vegetables as very few nutrients are lost, vegetables are cooked very quickly and easily, are crisp and well seasoned. It is important to remember that most vegetables require very little cooking. For best results, they should never be cooked.

Steamy
 
This method is often used for cooking root vegetables. It is a recommended method for cooking green vegetables, because it takes more than the boiling point and prolonged cooking, vitamin C is lost.