Rules For Heat Treatment Of Vegetables

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

When preparing different dishes, the vegetables are subjected to heat treatment - cooking, stewing, frying, roasting. In order to minimize the loss of nutrients and vitamins during this processing and to prepare delicious meals, it is necessary to comply with the following conditions:

- Steam the vegetables in special pots or in ordinary pots in a little water. This way they retain their taste best and the loss of nutrients is minimal;

- Boil for as short a time as possible, placing the vegetables in boiling water and in a pan covered with a lid. As the cooking time of individual vegetables is different, they are placed sequentially, starting with those that need the longest cooking.

- Different varieties of potatoes are cooked for different times;

- When cooking roots such as carrots and celery, the water should cover them no more than 1 cm;

- Usually per 1 kg of roots and potatoes put 0.6-0.7 liters. To preserve their color, vegetables, except for green peas and beets, are boiled in salted water - 7 g of salt per 1 liter of water;

- When placing vegetables in boiling water, do not put large quantities at once, so as not to interrupt cooking;

- The water in which the vegetables are boiled should be used for soup, sauce, etc.;

- Vegetables that contain a lot of water and easily excrete it, such as pumpkins, tomatoes, leafy vegetables, should be stewed salted in fat and in their own juice, and vegetables that do not have this property such as carrots, celery, green beans, etc.., to stew salted in fat and a little water or broth - per 1 kg of vegetables fall 0.2 liters of water or broth and 20-50 g of fat;

- At the beginning of the suffocation the fire should be strong, but as soon as the liquid boils, the suffocation should continue on a low heat;

- Stewed vegetables should have very little liquid. If the liquid is too much, it should evaporate, but only after the vegetables have been removed;

- Suffocation should not last long. 10 minutes are enough for spinach, 15 minutes for zucchini, 30 minutes for cabbage, carrots and celery;

- Vegetables are fried raw or cooked. Raw are those that soften the inside before the outside has formed a cover - zucchini, eggplant, potatoes, tomatoes and more.

- Vegetables can be fried in all types of fat;

- Fat should be 5-10% of the weight of vegetables. When frying in an oil bath, the fat should be 4 times the weight of the vegetables;

- Frying should be done at a temperature of 130-160 degrees, so that a nice crust can form on the surface of the vegetables quickly and at the same time on all sides;

- Remove the fried vegetables with a sieve spoon;

- After each frying, the fat should be filtered immediately so that it does not get an unpleasant taste from the frying residue, and it is most useful to use new fat every time you cook.