Avoid These 6 Mistakes While Cooking Vegetables

Cooking vegetables are so delicious and healthy dishes are sometimes easy and sometimes difficult. Vegetable experts say the wrong process when cooking vegetables can make it soft and lose some nutrients.

Chef Andy Bennett from the Rogue Tomato shared tips on cooking vegetables through the Purewow page, quoted on Thursday (05/25/2017). Here are the things you should avoid when cooking vegetables:

  • Cut Vegetables With Different Sizes

Cooking various vegetables such as carrots, peppers, and mushrooms simultaneously are okay. All you need to note is the size of the pieces. Bennett recommends that you cut vegetables of the same size. That way the vegetables will ripen evenly.

  • Grilling At The Wrong Temperature

When you cook vegetables in a grilled pan, be sure to bake at a temperature of 400 degrees Fahrenheit. When baking with heat less than the temperature, the vegetables will not ripen perfectly.

“It may seem too hot, but to get perfectly roasted vegetables, you need high heat,” Bennett said.

  • Boil The Vegetables Should Not Be Too Ripe

Broccoli that you boil do not like the broccoli in a restaurant that looks crisp and keeps fresh green? It could be because you boiled it too well.

“Steam vegetables until cooked and soak in the ice to stop the maturation process and keep it crisp and fresh,” advises Bennett. You can reheat the vegetables in the pan for a few seconds to warm it up.

  • Late To Seasoning

If you are late to seasoning while cooking vegetables, maybe the spices will not sink in. Bennett advises to immediately spice up your vegetables when you start cooking it.

  • Using Too Much Oil

Vegetables tend to remove liquids when cooked so the vegetables will absorb whatever you put into the pan, including oil for seasoning.

Splashing a little olive oil is enough for sauteing. The liquids that are released from vegetables when cooked will add moisture and prevent vegetables sticking in the pan.

  • Not  MakeUse  Of Vegetables Stems

Almost all parts of vegetables can be processed. Stems of cauliflower for an example, you can use for vegetable soup. So do not rush to remove the stems and vegetable residue.

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