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Vegetables add color, taste, texture and volume to our daily diet. There are dozens of different plant which may be prepared in literally hundreds of ways. Which is better?There is no better. What
we must do is eat your vegetables, many of them every day in a variety
of ways and stop worrying about the preparation methods. Variety is the key ...
Crude
Many vegetables taste fabulous just like they are out of the garden. Lettuce, tomato, celery, cabbage, onion, radish, carrot are obvious choices here. But they are just as likely to be found with pieces of broccoli, cauliflower, peas and zucchini inbox with sauces. Wash them, cut them up and eat them. Ah, yes, you could also make a salad!
Steamed
Steam heats the vegetable and softens its texture. It is gentler than boiling and allows the vehicle to maintain their color if not overdone. Use a stainless steel steam pans that will fit into most good size. Make sure you use a pan with a tight lid. There should be enough water to touch the bottom of the steamer. Water should be boiling the whole time the vegetables are cooked.
Boiling point
Boil vegetables will very fashionable, but it is a legitimate preparation method! The big concern is the loss of nutrients. All cooking methods result in the loss of some goodness of vegetables. If
boiling, try to find a way to use the water of the plants have been
boiled in (ie, to make a sauce or salsa) to carry nutrients to the
table. Plants should be covered only with water. Bring water to boil (covered) and then reduce to simmer until vegetables are tender.
Microwave oven
It is very popular for vegetables as it retains color, flavor and nutrients. Trial and error will be your guide with microwave as there are many variables involved. However, some guidelines will help ... The more food you put in the oven, the longer it takes to cook. Underestimate the cooking time rather than overestimate. He ate food can be cooked. Food cooked on is ruined. Food straight from the fridge will take longer to cook than at room temperature. All foods continue to cook after removal from the microwave oven. It is part of the cooking process and should be taken into account to avoid overcooking.
Stir Fry
Very fast method of quick frying vegetables, meat (optional) and sauces in a pan to cook a meal. Primarily associated with Asian cuisine. The key to doing this well is preparation. All items to be cooked should be chopped to a size that will allow you to cook quickly in the wok. It is also important that the wok is heated to a constant high temperature throughout. Vegetables keep their color and crispness with this type of cooking (if not overdone).
Batch
Brilliant! Especially for vegetables 'root' as potatoes, turnips, carrots and beets. Cut into pieces of similar size, brush lightly with olive oil and put in a hot oven to roast. Size of the pieces will determine the cooking time but expect at least 40 minutes. Outside is chewy, inside it is moist and fluffy. Dressed with sour cream and chives. Yum!
Grill
Nothing scream summer like the word barbeque? I want a barbecue. It is primarily open flame cooking, so could apply to a campfire as well. Cooking outside just changes everything about food. You will need paper, fire and fresh vegetables. Grease your foil, chop your veggies and put the closed packages on the grill. Being adventurous, it's hard to screw!
