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

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

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

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.

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.

You can also find recipes on OBOZREVATEL:

• Fish with vegetables in the oven
• Meat salad with vegetables
• Pilaf with vegetables