2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
When cooking vegetables, do not throw away the decoction, but use it to prepare different types of soups and sauces. The nutrients from vegetables pass into the water.
Cut the vegetables with a stainless steel knife if you don't want your hands to turn black. Peel and chop the vegetables just before cooking.
Put them in boiling water, but cook them over low heat. Boil the vegetables in enameled dishes. This helps to preserve the vitamins in them.
Avoid stirring vegetable dishes while cooking. It is better to shake the pot from time to time, closing the lid tightly.
When vegetables are cooked in a lot of water, they lose nutrients. It is best to cook them in a tightly closed pot with a little liquid or broth.
To preserve the color of vegetables and preserve their vitamins, boil them in slightly salted water. Two lumps of sugar added to the water in which the vegetables are cooked make their taste more saturated.
Potatoes, cooked without peeling, are easy to clean while hot. When making vegetable puree, mash them while they are hot.
The larger the vegetable, the less nutrients it loses during cooking. Cooked vegetables should be removed from the water immediately, otherwise they lose their taste.
Fresh cabbage is boiled for twenty minutes, sauerkraut - one hour, carrots - fifteen minutes, diced potatoes - twelve minutes, and fresh spinach and fresh tomatoes - six minutes.
If you want the potatoes to cook faster, add a tablespoon of margarine to the water. To prevent the unpeeled potatoes from boiling, add more salt to the water.
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