would seem that cooking of vegetables – quite easy and fast way of preparation of various dishes. However, many do not know what features need to be known not to allow loss of nutrients and to secure the family against negative consequences. And so, went.
Before cooking vegetables should be washed out carefully, I hope you chose useful vegetables to remove the remains of the earth or sand in which they were grown or were in a period of storage. It is necessary for prevention of infections from various microorganisms and other parasites. The peeled vegetables clean a knife or special cutting then again wash out in cold water. From root crops the top layer is usually scratched out a knife. It is not recommended to make cleaning before washing as with dirt the removal of many nutrients is possible.
Do not forget that the peeled or cut vegetables should not be stored in water as at the same time in a liquid part there are all mineral salts, minerals and vitamins. A part of the last elements can collapse from contact with air oxygen.
At the wrong preparation of vegetables a considerable part of all nutrients therefore it is not recommended to cook them more than the fixed time is usually lost.
When cooking vegetables on couple the special ware is usually used or the usual enameled pan in which the strengthened sieve or a colander is put undertakes. Water which does not reach the level of the enclosed grid is poured. Water before boiling is warmed then the washed-up crude vegetables keep within a sieve. The cover is closed to a measure of readiness of a product. At such way of preparation the maximum sizes of vitamin C and mineral substances remain and also there is an aroma and taste of fresh vegetables.
There is also to an inayaa a cookery from fresh vegetables. For this purpose the washed-out and peeled vegetables cut and stack in the enameled ware. It is filled in with water to a half of height of a product and extinguished at the closed cover before preparation time. Vegetable broths usually do not pour out as they contain a large amount of mineral substances, and add for preparation of soups and sauces.
It is necessary to know:
- It is better to cook vegetables of the identical size together as time of their readiness will be identical.
- When cooking and stewing vegetables it is recommended to add a little sugar. It will improve their taste and aroma.
- Boiled vegetables usually clean before their cooling. It is the fastest and easy way
- It is not recommended to leave the cooked vegetables in broth – they usually lose the taste.
- If you cook soup, then it is necessary to stir with circular motions - slowly and smoothly. Quite so you do not allow violation of integrity of vegetables and receive the necessary density.
- If you are a fan of potato in a uniform, then for preservation of a cover it is necessary to add a little vinegar to water or a cucumber brine. It also saves from emergence on potatoes surface.
- Beet is recommended to be cooked with a small crust of bread which will save you from an unpleasant smell and not in salty water as interaction with salt will lead to change of taste and aroma of a product.
- Bean usually salt at the end of preparation of dishes as they can not boil soft.
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