2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
In order to obtain a strong broth saturated with nutrients, it is necessary to place the products (meat, bones, fish or vegetables) in cold water and heat them slowly on the stove, and it is even better to cut them into small pieces. pieces.
If the opposite is intended, ie. products to retain their maximum juiciness, they should be placed uncut in salted boiling water and left on high heat until the water boils again.
Leafy vegetables - spinach, nettle, quince, dock and sorrel, as well as green peas and green beans, to retain their green color, are also put in boiling salted water and left on a very high heat, keeping the dish covered, to boil the water as quickly as possible.
Immediately after cooking the vegetables, the dish should be removed from the heat and peeled off, and it is even better to strain the vegetables.
Since a large part of the nutrients and vitamins of the cooked product are extracted in the decoction, it is right not to throw it away when it is not used for the dish itself, but to use it to prepare suitable soups, sauces and other dishes.
Photo: Sevinch Adil
When vegetables are steamed, their composition is almost completely preserved, but vitamin C is largely destroyed because they are not covered with water and their surface is completely in contact with oxygen in the air.
Vitamin C of vegetables is destroyed when they are cooked in poorly tinned copper vessels, peeled enameled vessels, as well as in vessels whose capacity compared to the amount of product and water is very high.
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