What can ruin the benefits and flavor of vegetables: never cook them this way
Fresh vegetable dishes are especially popular in the summer season. They are extremely healthy and delicious. But such nutritious foods can easily be spoiled during cooking.
The FoodOboz editorial team will tell you how not to cook vegetables so that they taste good and remain healthy. There are quite a few nuances here.
Removing the skin
Many vegetables do not need to be peeled
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The skin of many vegetables contains a lot of antioxidants and fiber. If you're cooking zucchini, beets, carrots, or potatoes, simply rinse them well under running water. As for other vegetables, peel them only if the recipe requires it.
Low cooking temperature
Some vegetables can simply be fried
Frying vegetables involves the formation of a crispy crust and the integrity of all the pieces. If you set the temperature too low, the food will simply shrivel up and turn into one solid mass. Therefore, the optimal temperature is 200-230 degrees.
The wrong frying pan
Which cookware is suitable for cooking vegetables
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It is very important that the dishes in which you cook vegetables have low sides. It can be a baking sheet or a frying pan. If the container is deep, the water will evaporate poorly.
Pieces of different sizes
Cut all vegetables into equal pieces. Otherwise, they will be cooked unevenly. The ideal size is 2 to 5 cm wide cubes or long cubes.
How to cut vegetables correctly
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Steaming vegetables instead of boiling them
If you boil vegetables, most of the nutrients are neutralized. Therefore, if it is important for you to preserve all the components, choose the steaming technology. The pieces will have a natural color and dense texture.
Vegetables are best steamed
Source: pexels.com
You can also find recipes on OBOZREVATEL:
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