How not to cook vegetables: the benefits and taste of the product disappear

When spring is on the way, you want light and fresh food to relieve your body. Vegetables are ideal for this purpose. But the taste of such a product depends on the cooking method. If you don't want to eat vegetable soup, don't make the following mistakes. The FoodOboz editorial team will tell you about them.

Low frying temperature

Delicious and properly roasted vegetables have a crispy crust on top and a soft, tender texture inside. All this is achieved through caramelization. It is possible only at high temperatures. Therefore, frying vegetables on low heat will simply spoil the product and turn it into mush.

If it's olive oil, the temperature should be no higher than 210 degrees, and sunflower oil – 227 degrees.

Improper cooking utensils

If you cook vegetables in a deep frying pan, they will simply boil over because the water will evaporate very slowly. Therefore, choose a frying pan or baking sheet with low sides.

Cook all the vegetables at once

Cook vegetables in small portions so that there is space between them. This will create an appetizing brown crust.

Cooking vegetables by stirring

When the vegetables are sufficiently caramelized on one side, they need to be turned over to the other. Do not stir, but turn them over.

Pieces of different sizes

To ensure that vegetables cook evenly, they should be cut equally. For harder vegetables, it is best to cut them into 2 to 5 cm wide cubes or elongated bars.

Frying in a dry frying pan

To ensure that vegetables are tasty and do not burn, they should not be cooked without any oil at all. The pan should be sprinkled with a little oil. Not on the vegetables themselves, but on the cooking utensils.