Some Cooking Tips For Cooking Vegetable
October 19, 2006 1:00 am Kitchen Stuffs1. Keep the cooking period short in the case of green vegetables to conserve their color; the same is true with yellow vegetables.
2. Red vegetables like beets and red cabbage should be cooked in boiling water in a covered saucepan with a small amount of vinegar or lemon juice added to retain their color.
3. White vegetables like cabbage and cauliflower assume a dark color when over cooked so it is best to cook white vegetables only until they are tender. The addition of small amounts of acid to the cooking water may help retain the white color.
4. Vegetables tend to become mushy when overcooked, so they should be cooked only until they are tender but firm which means that something of the crispness of the vegetable is retained.
5. Short cooking period is necessary to retain the flavor of fresh vegetables. Strong flavored vegetable should be cooked in uncovered pans in a fairly large amount of water to modify their flavor.
6. To minimize the bitterness of some vegetables like ampalaya, eggplant and cucumbers, sprinkle the cut slices of the vegetable with liberal amount of salt and let stand at room temperature for a period of time.
