How to preserve the bright taste and useful properties of vegetables when cooking: 5 rules

There are vegetables that can be eaten raw. These are carrots, peas, spinach, cauliflower and many other products.

However, cooks often resort to heat treatment of such food.

As a result, the question arises: “Will the important substances be preserved in the vegetables?”

If you follow certain rules, the products will remain not only healthy, but also very tasty.

The recommendations below also apply to vegetables that require mandatory heat treatment (for example, potatoes).

Cut correctly

When cutting vegetables to be cooked, it is advisable to make the pieces as large as possible.

The fact is that this type of cutting helps to preserve the product’s beneficial substances even when it is kept in boiling water for a long time.

In addition, it is desirable that the vegetable pieces are approximately the same size. Compliance with this rule is a guarantee that the dish will be cooked evenly.

Choose the right cookware

The cookware in which the cook plans to cook the vegetables is also important.

It is advisable to use an aluminum or enameled pan. Useful compounds are preserved when cooking vegetable products in such containers.

Add salt in advance

Heat treatment of vegetables must be carried out in initially salted liquid.

Adding sodium chloride in a timely manner increases the chances of preserving the bright taste and vitamins of the dish.

Add sugar

Oddly enough, it is advisable to add a little granulated sugar to the water.

This bulk product will improve the taste of vegetables.

Put vegetables in boiling water

Cut fruits should not be placed in cold water.

It is desirable that the vegetables end up in already bubbling liquid.

• Related news:
• vegetables
• cooking
• trick
• taste
• benefit
• 30 March 2023

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