Vegetables are plants that are used as a Meal. People need to be consumed every day because they're an essential source of vitamins, mineral substances, water and roughage. To get the most effective value from vegetables, they should be kept, prepared and boiled carefully, so the food value is preserved. If possible, get plants shortly before using them so that they do not become stale. This is particularly necessary for green vegetables, as vitamin c is lost if the vegetables are permitted to wilt.
If vegetables are grown up inside the garden, don't choose them until just before they're needed. Green vegetables may be kept fresh for a short time if they're kept loosely rolled in old newspaper or brown paper and place in a very cool, airy place. They will stay crisp and fresh in a very freezer if they are put on the lowest shelf in the fridge, anywhere the temperature isn't low enough to freeze them. Root vegetables should be put in a well-ventilated vegetable rack or basket in a very cool, dry place.
The followings are the preparation method for vegetables:
This is the best and most common method of preparation of vegetables. It's an economical and simple method of preparation but over preparation and the use of too much water can spoil the flavour and cause valuable nutrients to be lost.
Root vegetables should be boiled in boiling water which is sufficient to cover them. The pan should have a well-fitting lid to stay in the steam which accommodates to cook the vegetables. Cook the vegetables lightly until tender, for rapid boiling can cause the surface of that vegetables to break up before the inside is light. The period of preparation depends on the kind of vegetable, its age and size. In cooking root vegetables check them with a fork pierced through the thickest part to see if they're prepared.
Green vegetables should be boiled for a short time in a very very little boiling water and served at once, so as very little nutrients as likely is lost. Use only sufficient boiling water to stop the vegetable from being burnt, and cook with the lid on, so the vegetables are going to be prepared within the steam as well as cook a lot of quickly. When boiling, the small liquid left in the pan can be thickened and served with vegetables as gravy. Vegetables cooked in this method are well flavoured, crisp, good green colour and are nutrient.
Dried peas and beans should be soaked, covered with a minimum of 1" water and permitted to soak long. Once fully soaked, the peas are going to be twice their size. Boil the peas in the water in which they're soaked. Bring back the boil slowly with the lid on and boil gently till the peas are tender.
This method is normally used to cook the very young shoots of vegetables like bean sprouts that need little or no preparation. The vegetables are clean and drained. They're then down into a pan of boiling salt water for a ½ minute, raised and consumed instantly. The blanching removes the sharp green taste from the vegetables and cooks the vegetables very lightly, so they're going to be crisp and well flavoured.
This is an acceptable method of preparation for most vegetables. Deep fat frying is used for creating chips, fritters and for browning onions and garlic. All vegetables to be deep fat fried should be clean, remove even sized pieces so that they will all cook at a similar time and dried before frying so they'll fry evenly and can not cause the oil to spit.
What is locally called fried vegetable should be more appropriately known as 'braised' vegetable — braising means to toss or brown food into a very little oil 1st and then to finish preparing it in a very little water in a very covered pan, so the food is cooked in the steam. This is the simplest method for cooking vegetables as little nutrients are lost, the vegetables are very fast and simply cooked, are crisp and well flavoured. It's necessary to remember that the majority of vegetables need little preparation. To get the best effects, they should never be overcooked.
This method is usually used for the preparation of root vegetables. It's not a suggested method for preparation green, leafy vegetables because it takes longer than boiling and in the continued development, vitamin c is lost. However, sweet potatoes and yams are higher flavoured once steamed.
Brought to you on 25-09-2019 by