1. Method of Cooking Vegetables
The followings are the cooking method for vegetables:
1. Boiling
This is the simplest and most common method of cooking vegetables. It is an economical and easy method of cooking
but over cooking and the use of too much water will spoil the flavor and cause valuable nutrients to be lost.
Root vegetables should be cooked in boiling water which is sufficient just to cover them. The pan should have a tight
fitting lid to keep in the steam which helps tocook the vegetables. Cook the vegetables gently until tender, for rapid
boiling will cause the outside of the vegetables to break up before the inside is soft. The time of cooking depends on the
kind of vegetable, its age and size. In boiling root vegetables test them with a fork pierced through the thickest part to
see if they are ready.
2. Frying
This is a suitable method of cooking most vegetables. Deep fat frying is used for making chips, fritters and for browning
onions and garlic. All vegetables to be deep fat fried must be cleaned, cut into even sized pieces so that they will all cook
at the same time and dried before frying so that they will fry evenly and will not cause the oil to spit.
What is locally known as fried vegetable should be more correctly called 'braised' vegetable. Braising means to toss or
brown food in a little oil first and then to finish cooking it in a little water in a covered pan so that the food is cooked in
the steam. This is the best method for cooking vegetables as very little nutrients is lost, the vegetables are very quickly
and easily cooked, are crisp and well flavored. It is important to remember that most vegetables require very little
cooking. To get the best results they should never be overcooked.
3. Steaming
This method is sometimes used for cooking root vegetables. It is not a recommended method for cooking green, leafy
vegetables as it takes longer than boiling and in the prolonged cooking, vitamin C is lost. However, sweet potatoes and
yams are better flavored when steamed.
Roast saint Pierre there tian in the vegetables of the market Forville
Method:
Cut potatoes in small strips without picking them and trim the
bottom of a dish, add a 12 groin of pod of garlic in shirt (without Ingredients:
picking them), some hazelnuts of butter and water with oil of
4 St Pierre about 400 g every
olive, Clean off in 180 ° a 20 groin of minutes. ââ‚ ¬¢ Juice of
4 round tomatoes
tomate:Versez some oil of olive in a casserole, put then 4 or 5 8 small potatoes Roseval
crushed pods of garlic, some roughly cut tarragon, leaves and purple Garlic
branches of the fennel, the round tomatoes cut in 2 face 4 artichokes poivrade
towards the bottom of the casserole, Cover with allu paper to Salt and pepper of the mill
keep all saps, put the cover and clean off. †¢ Into some salt 4 tiny fennels
scalding water plunge the tiny fennels then the purple Dried orange skin
2 dried tomatoes
artichokes cut in 4 having taken away the exédent of
12 small cherry-red tomatoes bunch
leaves. Once whitened, drain vegetables(recette beignet video) Spreads with butter
and put cherries in the oven in a dish with tomatoes, water with Olives of Nice
oil of olive and clean off 10mn. †¢ Trim the inside of fish with Oil of olive
the parsley, the thyme and the tarragon, whitewash of oil of Oil of basil (mixture of mixed basil and oil of olive)
basil, salt and add pepper, dredge with skin of dried orange and Basil, Thyme, Rosemary, Tarragon, Parsley
powder of rosemary. Clean off 10 - 12 minutes. †¢ Keep saps
of baking of fish, add the juice of tomato then leak out before
adding it the dried tomatoes, olives of Nice, the oil of basil and the leaves of cool basil. †¢ Dispose vegetables around
the fish, glaze with juice and will you serve hot?