Grilling. Skin vegetables will keep most of the nutritional value of vegetables. When grilling, vegetables must be accompanied by a high water content so as not to dry out. Vegetables from the roots is the best type for baking, such as potatoes, onions, or tomatoes.
Steaming. Process the vegetables by steaming is probably the best way to cook all types of vegetables. This method can maintain nutrition and vegetables ripen in a short time.
High Pressure / Presto. Cooking vegetables in a high pressure will condense the cooking time so that they can save nutrients. The problem is, if you are too old, even in a short period, vegetable will become mushy. Moreover, all the vegetable has a different texture and density, so make sure the type of vegetable and appropriate period if the high-pressure pans become your choice. As long as you can, avoid cooking vegetables with presto.
Sautéing. This is one quick way to cook vegetables on a flat pan with a little vegetable oil. Above the curved griddle also legal. But remember, when cooking vegetables with oil, fat soluble vitamins may end up with oil. It's good you do not discard the oil.
Cooking without water. This method is good for green leafy vegetables by relying on the water clinging to leaves after washing vegetables. This usually takes three to five minutes.
Boil. Boiling vegetables is the best way is not recommended because the risk of nutrient loss is very large. If you must use this method, add the vegetables only after the water begins to boil and cook briefly as possible. Tips for cooking with boiling
Let the boiling water for approximately two minutes until the oxygen is reduced. Oxygen in airlah that cause, vitamin C in vegetables evaporate.
Never boil vegetables that are placed directly in cold water. It would only reduce the levels of vitamin C, 10 to 12 times.
Steaming. Process the vegetables by steaming is probably the best way to cook all types of vegetables. This method can maintain nutrition and vegetables ripen in a short time.
High Pressure / Presto. Cooking vegetables in a high pressure will condense the cooking time so that they can save nutrients. The problem is, if you are too old, even in a short period, vegetable will become mushy. Moreover, all the vegetable has a different texture and density, so make sure the type of vegetable and appropriate period if the high-pressure pans become your choice. As long as you can, avoid cooking vegetables with presto.
Sautéing. This is one quick way to cook vegetables on a flat pan with a little vegetable oil. Above the curved griddle also legal. But remember, when cooking vegetables with oil, fat soluble vitamins may end up with oil. It's good you do not discard the oil.
Cooking without water. This method is good for green leafy vegetables by relying on the water clinging to leaves after washing vegetables. This usually takes three to five minutes.
Boil. Boiling vegetables is the best way is not recommended because the risk of nutrient loss is very large. If you must use this method, add the vegetables only after the water begins to boil and cook briefly as possible. Tips for cooking with boiling
Let the boiling water for approximately two minutes until the oxygen is reduced. Oxygen in airlah that cause, vitamin C in vegetables evaporate.
Never boil vegetables that are placed directly in cold water. It would only reduce the levels of vitamin C, 10 to 12 times.
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