Cooking Tips For Food Lovers

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Eat your Veggies! Simple Cooking Methods


Many of us grew up hating vegetables, enduring regular battles with overzealous mothers who were convinced we wouldn't see adulthood unless we ate the ghastly stuff. But as we grew older, most of us learned to appreciate their subtle flavors, as well as their almost miraculous properties. Judy Williams has put together a comprehensive list on how to prepare vegetables to best advantage:
Vegetables add color, taste, texture and bulk to our daily diet. There are dozens of different vegetables that can be prepared in literally hundreds of ways. So what's best?

There is no best. The thing to do is to eat your vegetables, lots of them, every day in a wide variety of ways and stop worrying about the preparation methods. Variety is the key...

1. Raw
Many vegetables taste fabulous just the way they are straight out of the garden. Lettuce, tomato, celery, cabbage, onion, radish, carrot are obvious choices here. But they are just as likely to find themselves next to chopped broccoli, cauliflower, peas, beans and zucchini on a starter platter with dips. Wash 'em, chop 'em and eat 'em. Oh, yeah, you could also make a salad!

2. Steamed
Steaming heats the vegetable and softens its texture. It's gentler than boiling and allows the vegetable to maintain its colour if not overdone. Use a stainless steel steamer that will fit into most good sized saucepans. Make sure you use a pan with a tight fitting lid. There should be enough water to just touch the bottom of the steamer. Water should be simmering the whole time the vegetables are being cooked.

3. Boiling
Boiling vegetables is really going out of fashion, but it's a legitimate preparation method. The big concern is loss of nutrients. All cooking methods result in the loss of some goodness from the vegetables. If boiling, try to find a way to use the water the vegetables have been boiled in (i.e., to make a gravy or sauce) to bring those nutrients back to the table. Vegetables should be barely covered with water. Bring the water to a boil (covered), then slow to a simmer until vegetables are tender.

4. Microwave
This is very popular for vegetables as they retain colour, flavour and nutrients. Trial and error will be your guide with microwaving as there are plenty of variables involved. However, a few guidelines will help...

  • The more food you put into the oven, the longer it will take to cook.

  • Underestimate your cooking time rather than overestimate. Undercooked food can be cooked some more. Over-cooked food is ruined.

  • Food straight from the fridge will take longer to cook than food at room temperature.

  • All food continues to cook after it has been removed from the microwave oven. It is part of the cooking process and should be taken into account to prevent over-cooking.
5. Stir Fry
This is a very rapid method of quick frying vegetables, meat (optional) and sauces in one pan to make a meal. It's primarily associated with Asian cooking. The key to doing this well is preparation. All items to be cooked should be chopped to a size that will allow them to cook quickly in the wok. It is also important that the wok is heated to a high, consistent temperature throughout. Vegetables maintain their colour and crispness with this sort of cooking (if not overdone).

6. Baking
Brilliant! Especially for those root vegetables like potatoes, turnip, carrot and beetroot. Chop into similar size pieces, brush lightly with olive oil and put in a hot oven to roast. The size of the pieces will determine the cooking time but expect at least 40 minutes. Outside is chewy, inside is moist and fluffy. Dress with sour cream and chives.

7. Barbeque
Does anything scream summer like the word barbeque? We all love a barbeque. This is primarily open flame cooking, so it could apply to a campfire as well. Cooking outside just changes everything about food. You'll need foil, fire and fresh veggies. Grease your foil, chop your veggies and put the closed packages on the grill. Be adventurous. It's really hard to mess this up!

About the Author
Judy Williams of www.no-dig-vegetablegarden.com splits her time between being a media executive and an earth mother goddess. No Dig Vegetable Gardens represents a clean, green way to grow your own food. The site covers all aspects of growing, cooking and preserving your harvest.
Article Source: http://EzineArticles.com/






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