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 we cannot boil, how do we proceed?
One of the best choices you can do is steaming your vegetables. This will leave vegetables full of life. They will be crisp and colorful. It will also not deplete the vegetables of their vitamin content.
By rule of thumb, vegetables will only need a few minutes in the steam.
Using a pot, metal colander, and a pot lid is a way to fashion an easy steamer. Place a small amount of water in the bottom of a given pot. The metal colander should then be fit into the pot. After that, you can begin boiling the water. Steam will begin to rise. Then the vegetables should be placed into the metal colander and the pot lid placed over the metal colander and pot. You don't need a fancy store bought steamer if you have a collection of this kitchen items because they will allow you to steam your vegetables.
Another good option is to cook your vegetables in a wok. The secret to the wok is that it cooks quickly at a very high temperature. Aside from vegetables retaining their colors, flavors, and textures, their loss of nutrient will only be minimum.
Cooking broccoli, bok choy, carrots, and snow peas in a light garlic sauce is my favorite wok recipe. While the vegetables remain crisp, the right amount of flavor is added by the garlic. With this combination, you can use any cut of meat to serve them with.
I hope you will see that secret to cooking vegetables is not to over cook. It's better if vegetables remain crisp and still be full of color. As you learn different tricks to bringing your vegetables to life, these will become the most requested dishes 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 we cannot boil, how do we proceed?
One of the best choices you can do is steaming your vegetables. This will leave vegetables full of life. They will be crisp and colorful. It will also not deplete the vegetables of their vitamin content.
By rule of thumb, vegetables will only need a few minutes in the steam.
Using a pot, metal colander, and a pot lid is a way to fashion an easy steamer. Place a small amount of water in the bottom of a given pot. The metal colander should then be fit into the pot. After that, you can begin boiling the water. Steam will begin to rise. Then the vegetables should be placed into the metal colander and the pot lid placed over the metal colander and pot. You don't need a fancy store bought steamer if you have a collection of this kitchen items because they will allow you to steam your vegetables.
Another good option is to cook your vegetables in a wok. The secret to the wok is that it cooks quickly at a very high temperature. Aside from vegetables retaining their colors, flavors, and textures, their loss of nutrient will only be minimum.
Cooking broccoli, bok choy, carrots, and snow peas in a light garlic sauce is my favorite wok recipe. While the vegetables remain crisp, the right amount of flavor is added by the garlic. With this combination, you can use any cut of meat to serve them with.
I hope you will see that secret to cooking vegetables is not to over cook. It's better if vegetables remain crisp and still be full of color. As you learn different tricks to bringing your vegetables to life, these will become the most requested dishes on your dinner table.
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