Bored
with your vegetable dishes? Maybe it’s
because you are cooking the same vegetables the same way every time.
There are over a dozen different ways to cook vegetables, so here are some which I felt like you too will love veggies, maybe it’s time to try something new. All veggies are not created equal, and some may taste better roasted while others are best grilled. The more you know, the more you will get the most delicious taste out of your veggies.
Now, Let’s re-evaluate the
various methods of cooking vegetables and devour some recipe ideas along the way...
Sometimes the simplest thanks to enjoying vegetables are to not cook them in the least. Even when I am prepping veggies for cooking, I always munch on a few pieces of raw. That’s the way you actually taste the vegetable in its wild and keep all those nutrients. Of course, not cooking veggies doesn’t mean you've got to only eat them plain sort of a rabbit. Enjoy all sorts of greens and other vegetables in refreshing salads tossed in amazing dressings. Make soups in the blender or noodles out of the squash. There are many ways to organize raw vegetables with marinades, sauces, herbs, and spices and switch them into a beautifully composed dish.
Boiling is an easy and fast way to get crisp, bright veggies, though you need to do it right or they could end up gray and mushy with no nutrients left inside them. The key is to make sure the vegetables spend the minimum amount of time necessary in the boiling water. Hearty vegetables like broccoli, green beans, and cauliflower are good choices for boiling.
To boil vegetables, simply bring a pot of water to a boil,
add salt, and add your veggies.
Cook them for less than a couple of minutes until they're bright in color and as tender as you wish them. That is called blanching. Remember that the veggies will still cook a touch after you're taking them out of the water so either remove them a moment or two early or run them under cold water to prevent the cooking process.
If you don’t want to submerge your veggies in water or cook them in oil, steaming might be the choice for you. Steaming cooks vegetables, making them tender, bright, flavorful, and retains many of their nutrients. Steaming may be a good method for delicate vegetables like asparagus or greens, or people who got to get softened before sautéing like Brussels sprouts or carrots. To steam vegetables, bring some water during a pot to a rapid simmer or easy boil, add a steamer basket or colander on top and place the veggies within the basket. You can add aromatics like garlic or ginger to the water to feature flavor to the vegetables. Let the veggies steam until they're bright in color and as tender as you would like them. After steaming, sprinkle your veggies with salt, fresh lemon, herbs or dip them during a savory sauce.
4. Stir-Frying Veggies
some people use the terms “saute” and “stir-fry” interchangeably, but they are not the same thing. Stir-frying happens at a way higher heat than sautéing does and at a way faster speed. The food also has to be constantly stirred and tossed so it doesn’t burn. Stir-frying is seen in Asian cuisine, and it is a fast way to make dinner for the whole family. With stir-frying, it's important to prep all of your ingredients before you begin cooking. Since the food cooks so fast, there's no time to cut veggies during the method.
While stir-frying is typically wiped out a wok, a saute pan
works even as well as long as there are many areas for the food.
To stir-fry, have all of your veggies and aromatics ready also as any sauce you're adding to the dish. Heat the pan on high heat then add oil which will get up to the high cooking temperature like vegetable or groundnut oil. Add the vegetables to the pan so as of the longest to shortest cooking times. Stir the veggies constantly until they're crisp-tender and bright. Add any stir-fry sauce at the top and toss the veggies to coat them.
Fried food may not be the healthiest way to eat, but when you’re eating fried vegetables, it becomes a balance of nutritious and indulgent. If you really want to get someone who is resistant to eat vegetables, frying may be a good way to introduce them to it. That’s how I got my husband to taste Brussels sprouts. Frying doesn’t have to mean deep-frying in quarts of oil.
We all
know that we need to eat our vegetables because they are good for us, and our
bodies need all those vitamins and minerals to be healthy. Besides our bodies,
our minds, taste buds, and appetites need to be nourished as well. Our vegetable
dishes should be exciting, appetizing, and delicious, motivating us to eat even
more vegetables.
There are over a dozen different ways to cook vegetables, so here are some which I felt like you too will love veggies, maybe it’s time to try something new. All veggies are not created equal, and some may taste better roasted while others are best grilled. The more you know, the more you will get the most delicious taste out of your veggies.
1. Raw Veggies
Sometimes the simplest thanks to enjoying vegetables are to not cook them in the least. Even when I am prepping veggies for cooking, I always munch on a few pieces of raw. That’s the way you actually taste the vegetable in its wild and keep all those nutrients. Of course, not cooking veggies doesn’t mean you've got to only eat them plain sort of a rabbit. Enjoy all sorts of greens and other vegetables in refreshing salads tossed in amazing dressings. Make soups in the blender or noodles out of the squash. There are many ways to organize raw vegetables with marinades, sauces, herbs, and spices and switch them into a beautifully composed dish.
2. Boiling Veggies
Boiling is an easy and fast way to get crisp, bright veggies, though you need to do it right or they could end up gray and mushy with no nutrients left inside them. The key is to make sure the vegetables spend the minimum amount of time necessary in the boiling water. Hearty vegetables like broccoli, green beans, and cauliflower are good choices for boiling.
Cook them for less than a couple of minutes until they're bright in color and as tender as you wish them. That is called blanching. Remember that the veggies will still cook a touch after you're taking them out of the water so either remove them a moment or two early or run them under cold water to prevent the cooking process.
3. Steaming Veggies
If you don’t want to submerge your veggies in water or cook them in oil, steaming might be the choice for you. Steaming cooks vegetables, making them tender, bright, flavorful, and retains many of their nutrients. Steaming may be a good method for delicate vegetables like asparagus or greens, or people who got to get softened before sautéing like Brussels sprouts or carrots. To steam vegetables, bring some water during a pot to a rapid simmer or easy boil, add a steamer basket or colander on top and place the veggies within the basket. You can add aromatics like garlic or ginger to the water to feature flavor to the vegetables. Let the veggies steam until they're bright in color and as tender as you would like them. After steaming, sprinkle your veggies with salt, fresh lemon, herbs or dip them during a savory sauce.
4. Stir-Frying Veggies
some people use the terms “saute” and “stir-fry” interchangeably, but they are not the same thing. Stir-frying happens at a way higher heat than sautéing does and at a way faster speed. The food also has to be constantly stirred and tossed so it doesn’t burn. Stir-frying is seen in Asian cuisine, and it is a fast way to make dinner for the whole family. With stir-frying, it's important to prep all of your ingredients before you begin cooking. Since the food cooks so fast, there's no time to cut veggies during the method.
To stir-fry, have all of your veggies and aromatics ready also as any sauce you're adding to the dish. Heat the pan on high heat then add oil which will get up to the high cooking temperature like vegetable or groundnut oil. Add the vegetables to the pan so as of the longest to shortest cooking times. Stir the veggies constantly until they're crisp-tender and bright. Add any stir-fry sauce at the top and toss the veggies to coat them.
5. Frying Veggies
Fried food may not be the healthiest way to eat, but when you’re eating fried vegetables, it becomes a balance of nutritious and indulgent. If you really want to get someone who is resistant to eat vegetables, frying may be a good way to introduce them to it. That’s how I got my husband to taste Brussels sprouts. Frying doesn’t have to mean deep-frying in quarts of oil.
Pan-frying will give
you delicious, crispy coated veggies with not a lot of oil. To fry veggies in order that they are golden brown, confirm the oil is around 375 degrees. Any higher and therefore the food will burn instead of becoming golden. Any lower and you will get greasy, soggy
veggies
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