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Tuesday, October 26, 2010

Tips on Cooking Vegetables

  • Choose the fresh vegetables. Cheap ones are not always the best buy.
  • Wash vegetables thoroughly before paring or cutting.
  • Don't soak potatoes, kamote (sweet potato) and other vegetables in water and then throw the water away.
  • Cook vegetables until tender; don't undercook or overcook.
  • Use just the right amount of water; too much of it is a double waste.
  • In cooking vegetables, be sure the water is boiling before dropping the vegetables in.
  • Cover most of the vegetables while cooking; exceptions are the strong flavored one such as cabbage, onions, radish, etc.
  • Acids such as kalamansi, kamias, etc., should be added when vegetables are almost done; if added too early, vegetables will not become tender and green color will turn brownish green.
  • Should vegetables be pared, be sure to remove the skin as thin as possible.
  • Serve vegetables as soon as they are cooked. Don't cook vegetables long before serving time.

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