SUGGESTIVE COOKING FOR DIFFERENT VEGETABLES

 

SUGGESTIVE COOKING FOR DIFFERENT VEGETABLES

·         Boiling: This is the most common method of cooking vegetables. For green vegetables such as peas, french beans, etc. The vegetables are put in boiling water and cooked for the minimum time possible and refresh to avoid overcooking. Green vegetables while boiling should not be covered; otherwise, their color will be changed to olive green. Root vegetables should be placed in cold water and the pot should be covered by a lid, the water is brought to boiling point then simmer till the vegetables are cooked.

·         Steaming: vegetables are cut into even size after washing and placed in the steamer for cooking. This method helps in the maximum preservation of the nutrients and good for peas, beans, cauliflower, cabbage, etc.

·         Braising: vegetables after blanching are laid on aromatic to be braised such as cabbage, onion, etc.

·         Baking: vegetables baked in a baking oven suitable for potatoes, tomatoes, pimentos, etc.

·         Roasting: some vegetables can be roasted. They are placed in a hot pan containing oil and condiments suitable for potatoes, onions, and parsnips, etc.

·         Shallow frying: it is applicable for mushrooms, onions, pepper, tomatoes, etc.

·         Deep frying: vegetables such as potatoes, brinjals and onions can be deep-fried but a loss of vitamins takes place in this method of cooking.

·         Grilling: small potatoes can be grilled to give color.

·         Stewing: vegetables such as marrows, peas, etc. Can be stewed.