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.