Vegetables are important for human diet. We get a large part of our daily intake of vitamin vegetables. We must ensure that how we boil them drain vitamin content and utility of consumption.
Cooking vegetables can be tricky. Over cooking can make vegetables a mild and wet. My belief is that vegetables should not be cooked. Boling, not only from us vitamin content is the main culprit in turning vegetables to a lifeless, tasteless form.
If we can not cook, how we go from here?
First option, steaming vegetables is always a good choice. This will leave the vegetables full of life. They will be crisp and colorful. It will not deplete vegetables of their vitamin content.
By rule of thumb, the vegetables need only a few minutes into the vapor.
For those who do not have official vegetable steamer, a steamship could easily fashioned one pot, a metal colander with lid. Place a small amount of water in the bottom of a given pot. Mount the metal colander into the pot. Begin by boiling water. You will begin to see the steam rise. Place your vegetables in a metal colander and place the cap over the metal colander and pot. This collection of kitchen items, you can steam vegetables as good as any store bought fancy steamer.
Another good option is to cook in a wok vegetables. The secret of wok is that it is boiling rapidly at very high temperatures. Vegetables retain their flavors, textures and colors with low levels of nutrient loss.
My favorite wok recipes for vegetables is to cook the broccoli, carrot, bok choy, snow peas, and a very light garlic sauce. The vegetables are still crisp and the garlic adds just the right amount of flavoring agents. This combination can be served with any cut.
I hope you will find that the secret of cooking vegetables is to boil over. Vegetables should be crisp, full of color. As you learn different tricks for getting your vegetables to life, these will become the most popular dishes on your dinner table.
