Vegetables are plants that are used as food. They should be eaten every day because they are a very important source of vitamins, mineral substances, water and coarse forage. In order to obtain the best value of the vegetables, they must be stored, prepared and cooked carefully so that the food value is preserved. If possible, buy vegetables soon before using them so they do not become obsolete. This is particularly important for green vegetables, because vitamin C is lost if vegetables are allowed to fade.
If vegetables are grown in the garden, do not choose them before you need. Green vegetables can be kept charge for a moment if they are kept released in an old newspaper or brown paper and put in a cool and airy place. They will remain net and fees in a refrigerator if they are kept on the lowest tablet of the refrigerator, where the temperature is not low enough to freeze them. Root vegetables should be kept in a well-ventilated vegetable rack or a basket in a cool, dry place.
The following are the method of cooking vegetables:
This is the simplest and most common method of cooking vegetables. It is an economical cooking method and easy to cook, but on cooking and the use of too much water will spoil the flavor and will result in valuable nutrients.
Root vegetables should be cooked in boiling water that is enough to cover them. The pan must have a tight fitted lid to stay in steam that helps cook vegetables. Cook the vegetables gently until tenderly, so that the rapid boil will cause the exterior of the vegetables before the interior is soft. The cooking time depends on the kind of vegetable, age and size. In boiling root vegetables, test them with a fork pierced by the thickest part to see if they are ready.
Green vegetables should be cooked for a short period in a small boiling water and served at a time, so the nutrients as possible. Only use enough boiling water to prevent the vegetable from being burned and cook with the lid, so that vegetables are cooked in steam and cook faster faster. After curling, the small liquid left in the pan can be thickened and served with vegetables like sauce. The cooked vegetables in this way are well flavored, crisp, a good green color and are nutritious.
The peas and dried beans should be washed, covered with water of at least 1 “and left soaking at night. When soaked, the peas will be lined their waist. Boil peas in the water in which they are soaked . Bring slowly with lid on and boil gently until peas are tender.
This method is usually used to cook very young vegetable shoots as bean germs requiring a very small kitchen. Vegetables are cleaned and drained. They are then lowered in a saucepan of boiling salt water for half a minute, raised and drained immediately. Whitening eliminates the net green taste of vegetables and cooks vegetables very lightly so that they are crisp and flavored.
This is an appropriate method of cooking most vegetables. Deep fat fry is used to make chips, donuts and onions of browning and garlic. All vegetables should be cleaned from deep fat, cut them into even size pieces so that they all cook at a time and are dried before frying a fried in an equal way and will not spit oil.
What is known locally under the name of fried vegetables should be more properly called “braised” vegetable. Braising means launching or brunching food in a little oil first, then finally cook in a small water in a covered pot so that the food is cooked in steam. This is the best method for cooking vegetables because very small nutrients are lost, vegetables are very quickly and easily cooked, are crunchy and well flavored. It is important to remember that most vegetables require very little kitchen. To get the best results, they should never be too cooked.