Tips for Cooking Vegetables

By

Yasmin

Posted Date: Saturday, February 03, 2007 | Viewed: 208
Posted In Category: Article Directory > Miscellaneous > General Information Articles
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Always mash potatoes when they are still quite hot. They can be mashed more easily and finely. To clean the surface of vegetables like potato, radish, sweet potato, carrots, etc., use a separate plastic scrubber or toothbrush kept for the purpose. Hold under running water and scrub. Use a pair of sharp scissors instead of a knife to chop chillies or leafy greens. Add a few teaspoons of milk to cauliflower while boiling to get rid of the raw smell. Drain and wash before adding to the recipe. Always hold fresh vegetables under running water for a minute after boiling and draining, to enhance their colour, e.g. carrots, greens, peas, etc. Hold in a colander or strainer so that the water passes through. Add a pinch of soda bi-carb to green vegetables while steaming or boiling or cooking in the microwave to retain the fresh green colour. For use of greens like sarson ki bhaji out of season, microwave to dehydrate till crisp. Soak in hot water for half an hour before proceeding. Store chopped vegetables in air tight plastic containers in the fridge to keep from browning and drying up. Add some salt or vinegar drops while washing vegetables and greens to make them clean and germ free, e.g. cauliflower, spinach, etc. Place tomatoes in hot water for 5-7 minutes before using. It would be easier to peel and better to taste in any recipe where tomatoes are required to be cooked. Add a pinch of turmeric powder to the oil before adding green vegetables. The vegetables will retain their greenness better even after cooking. Blanch green leafy vegetables (fenugreek, spinach, etc.) in boiling water for 2 minutes. Hold under cold running water, press out excess water, and store in freezer for about 2 weeks without spoiling. If there is a lot of leftover paneer crumbs, dry in a warm oven. Fry till crisp and store in the fridge. Soften in boiling water, drain and add to thicken gravies of any vegetables and curries. Wrap potatoes which you may want in foil to retain moisture and also to avoid becoming sooty black. To bake potatoes crisp and brown, soak the peeled potatoes in hot water for a while, pat dry and pierce all over with a fork before placing them in hot fat along with the roast. Always soak cauliflower in warm salted water for some time to get rid of the tiny insects sometimes present deep inside the florets and not visible to the eye. Use chilli oil instead of the ordinary oil, if you want to make the dish spicier.




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