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How to Cook Vegetables That Taste Delicious Every Time|HFE♪



How to Cook Vegetables That Taste Delicious Every Time When it comes to cooking vegetables, it's all about how you prepare them Follow these tips and learn how to cook vegetables so that they taste delicious every time

Creativity and knowledge: now that’s a recipe for making appetizing, tasty vegetables Not sure how to cook vegetables that actually taste as great as they make you feel? Don’t worry There are endless options for serving vegetables, too  “I don’t like vegetables, I don’t eat them…” That’s what you hear from some people as soon as they see anything green — or even orange or purple But convincing kids to eat vitamin- and mineral-rich vegetables doesn’t have to be that hard

Sauces, creams, and pastries: the best cover Sauces and creams are great ways to cover up the bitter taste of some vegetables Cheese is great too, like with vegetables and macaroni Try green beans with eggs or ham and steamed broccoli with mayonnaise Puff pastries can be a big help as well You can fill them with vegetables and other healthy food, like leeks, spinach, or fish

The options really are endless How to cook vegetables when the issue is texture or sweetness If you want to cook vegetables so they look appetizing and taste even better, there are different routes you can take Some get sweet when you grill or saute them, like sweet potatoes When you coat root vegetables, squash, or pumpkin with oil and then cook them, the oil heats up quickly and the moisture evaporates from the surface This is known as the Maillard reaction

 It caramelizes the outside, leaving it more flavorful and crunchy, while leaving the inside soft You can also soften root vegetables to make a puree more quickly by boiling them than steaming them How to cook vegetables by color Purple Purple vegetables are very high in antioxidants Beans, potatoes, asparagus, and red cabbage contain anthocyanins: unstable, water-soluble molecules They lose their color when you boil them, and so we recommend eating them raw or adding acidic elements to the water

 Red cabbage, for example, is usually cooked in vinegar Red Betaine is what makes certain foods red, like beets It is water-soluble and heat-sensitive, so it’s best to treat them like purple vegetables Green Now chlorophyll is what’s responsible for the green color of some vegetables It is also water-soluble

They’re best boiled for a short period of time in large amounts of salted water, and then rinsed with cold water They can be grilled or sauteed and then sweetened with lemon juice That said, dark green vegetables don’t lose their color as easily because of their carotenoids, which give them a orange or reddish tint White Potatoes, artichoke, cauliflower, onions, and other white vegetables get discolored and brownish after cutting them because of certain enzymes in them However, you can keep that from happening by keeping them in a bowl of diluted lemon juice

Also, it’s not advisable to cook or grill them for long periods of time Tips: how to cook vegetables so they look and taste appetizing Salt makes tomatoes and sweet dishes taste better Honey counteracts the bitterness of endive and chicory For other bitter vegetables like leafy greens, or vegetables like mushrooms, it’s a good idea to add a bit of salt One great combination is bitter with sweet: bittersweet mint with peas, parsley in salads with a sweet dressing, cumin with grilled carrots… Olive oil is great with both sweet and bitter flavors

Delicious sweet vegetables Fresh peas, carrots, and peppers have a sweetness that can be enhanced with honey, syrup, or alcohol It’s daring to mix sweetness with fat, but it certainly works if you’re trying to convince someone to eat more vegetables However, while potatoes with melted butter and creamy soups are really tasty, we shouldn’t go overboard with them Spicy, somewhat acidic vegetables Chile pepper, black pepper, and fresh ginger make bland food as well as soups and stews taste better, but use them with caution Acids like lemon juice, vinegar, wine, rhubarb, sour cream, and yogurt bring out the natural sweetness in vegetables

 But use them in moderation if you want a nice balance of flavors An appetizing vegetable recipe This recipe is a great example of how to cook vegetables so they taste and look great Vegetables with cheese Ingredients Broccoli, cauliflower, and carrots 3 tablespoons of butter (60 g) Grated cheese (to taste) Salt and pepper (to taste) A bit of water Instructions Add water to a sauce pan so the vegetables don’t burn when you steam them Next, add the broccoli, cauliflower, carrots, butter, salt, and pepper On low heat, cover and cook for a few minutes until the vegetables are cooked but still crunchy

To finish, remove from heat, add the cheese, and cover again to let it melt    

Source: Youtube

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