Some useful information about vegetables

All vegetables except the green peas and beets should be boiled in salted water.

If you have cleaned the vegetables and herbs beforehand, do not leave them in the water: it is enough to cover them with clean damp towel.

If you put a box with soil on the window and plant a few roots of parsley, 3-4 onions and sow dill; if it will be regularly watered, so on your table there will always be fresh greens.

When you cook the rhubarb use an aluminum pot: it will be brilliant.

If you want to get rid of the smell after eating garlic, chew a small amount of parsley.

Do not thaw frozen vegetables before cooking, but put them immediately in the boiling water. In such case they are tastier and more vitamins are preserved.

Parsley will retain flavor if you wash it in warm water, not in cold.

It will be easier to peel the ready-made vegetables when they are hot.

It is healthy to sprinkle soups, side dishes and meat with finely chopped onions, parsley and dill. You could also use radish tops: it is even healthier than the radish itself.

To preserve vitamin C in vegetables you should put in boiling water or broth fresh greens, cabbage and potatoes. Fresh cabbage is cooked 20-35 minutes, sauerkraut — 1,5 hours, carrots — 15-25 minutes, diced potatoes — 12-15 minutes. Cut vegetables for the soup with equal thickness and shape, so they will be ready at the same time. Spinach and fresh tomatoes are cooked for 6-8 minutes.

Acid slows down the cooking of vegetables, so you should add the acid, as well as products containing the acid: tomato, cucumber pickle are added to the meal after cooking.

Stems, leaves, flowers and fruits of many vegetables are very beautiful, so they should be used to decorate the dish. Plants should be selected and placed by their color tone.

It is better to cut raw vegetables on plastic or porcelain plaque because wooden plaque absorbs the juice. If you have wooden plague you should rinse it with boiling water after using or sprinkle with salt and rub with a sponge at least once a week.

If the plaque is rough, wipe it off with sandpaper.

It is recommended to boil corn as the whole cob and without peeling it.

The ready-made vegetable dishes serve as soon as possible. There is only10 percent of vitamin C in such vegetables after 3 hours of storage.

Warming of vegetable dishes destroys vitamin C.

It is recommended to soak legume (peas, beans, beans) in cold water.

If greens (parsley, dill) don’t look fresh anymore, put them in water with vinegar, so they will «come to life.»

It is recommended to cut and peel vegetables using stainless steel knife. Cut peel as thinly as possible: underneath there are the most valuable nutrients.

Clean and cut vegetables directly before cooking and do not keep them in the water, because part of the vitamins and minerals dissolve in the water.

Do not cook vegetable dishes, especially soups, for future use: every day their vitamin value decreases sharply.

Acid slows down cooking, so the vinegar, tomato paste, lemon juice and fresh tomatoes are added when the vegetables are almost ready.

Pinch of sugar, which is added to the water, in which vegetables are cooked, greatly improves the flavor.

To prevent the overcooking of the vegetables they should be put into the pot in the following sequence: first the beets, then carrots, cabbage and potatoes are the last. Tomatoes are added when the dish is almost ready.

Such greens are the most suitable for drying parsley, dill, celery. The leaves are of dried greens are added into soups.

Vitamins in fresh vegetables are very sensitive to temperature. It is better to cook vegetables for few minutes at a higher temperature than for a long time at moderate.

It is recommended to cook vegetables in salted water in order to make them taste better and retain more nutrients. It is best to cook vegetables in a sealed container with a little amount of water. Vegetables, which are cooked in plenty of water, losing a lot of nutrients.

Always immerse fresh vegetables and new potatoes in boiling water when you are cooking them.

Vegetables greenness (asparagus, green beans and peas, spinach) are boiled not long; they should be steamed or boiled in boiling water because ascorbic acid is less subject to be destructed.

Yellow and orange vegetables like carrots, sweet red pepper are high in carotene. If you overcook them, carotene will pass into the water, giving it a bright color and the vegetables will pale. Therefore, vegetables are quickly cooked on steam in boiling water in a tightly sealed container. The same way you should cook the beets: add the water a small amount of vinegar, lemon juice or sour apples to preserve beet’s natural color.

White vegetables (potatoes, cauliflower, onions, cauliflower) are cooked quickly without the lid. Water is drained before the vegetables are cooked (about 15 minutes after boiling). At low heat cook the potatoes by steam in a tightly closed pan.

Put the vegetables not in the cold, but in boiling water: this will save their vitamins. Many valuable substances pass into a decoction (including almost all the B vitamins), so try to use vegetable broth for soups, gravies and sauces.

Sprinkle the finished dish with dill or parsley. This way you will improve the taste of food, enrich it with vitamins and decorate the exterior.

It is recommended to eat spicy vegetables like carrots, parsley, celery and onion immediately after their peeling.

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