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Aug 23

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Different Cooking Styles

Best Ways to Cook Vegetables

We all know that to be healthy we must have vegetables. Vegetables are healthy as they are the best source of vitamins and minerals .Doctors advice us to have more vegetables in our diet as research shows that if you take them on regular basis you may reach far from the chronic diseases, including heart disease, type 2 diabetes, and some forms of cancer.

Today people don’t even take the minimum recommended serving of vegetables suggested . People feel that cooking is time consuming and complicated so they prefer eating less vegetables and more of readily available items such as packed foods, nuts, fruits, eggs or milk.

In this article we are going to talk about different cooking styles. Most of the nutritious believe that any way you cook vegetables is fine(expect for deep frying of course) as long you eat plenty of them

Raw-veggie diet is not the best way to consume vegetables.

Sautéing Vegetables

Sauteing is a healthy cooking technique which is quicker and keeps the colour of the vegetables intacted. It is said to be a healthy way of cooking as in this the vitamins and minerals are retained. This method is best suited for tender vegetables, such as asparagus, baby artichokes, snow peas, sweet peppers, onions, and mushrooms.

How to Sauté vegetables-

The word “sauté” comes from the French word which means “jump“, and in sauteing vegetables really do need to be jumping! So in this the vegetables are cut into bite-sized pieces. Heat some oil in a large, shallow pan over medium to high heat. Add the vegetables to the hot pan. Stir the vegetables frequently until they’re nicely browned and cooked through.

Stir-Frying Vegetables

Stir-frying is very similar to sautéing, with two important differences. Stir-frying is done over very high heat, and the food is constantly stirred to prevent it from burning on the hot pan. Stir-frying is always done in a wok or a heavy thick bottomed utensil.

Boiling or Simmering Vegetables

Boiling means putting the vegetables in hot bubble water to make them tender . Vegetables like beans, broccoli are boiled before adding in the dish.

Simmering also uses water to cook vegetables, but at a lower temperature, before the water begins to boil. This slow-cooking technique is great for dried bean, potatoes, beets and other root vegetables that require longer periods of cooking in order to become tender.

Blanching- Blanching is a cooking process wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process.Food is blanched to soften it, or to partly or fully cook it, or to remove a strong taste

Roasting Vegetables

Roasting helps to preserve not only vitamins and minerals, but also flavors that can be lost with boiling.

In roasting the water from vegetables get evaporated, which add on the to the flavour roasted vegetables caramelize on the outside, bringing out their natural sweetness in an amazing way. Even bitter veggies can be sweet and delicious after roasting in the oven!

Steaming Vegetables

It’s a very healthy way of cooking. It does not need any oil. Steaming cooks vegetables without submersing them in water, so they are more likely to retain vitamins and minerals. It is the best technique for those who want to shed weight by eating healthy food.                                                                                                                                               

The best vegetables for steaming include broccoli, carrots, cauliflower, green beans, leafy greens like spinach, and other relatively tender vegetables.

Pressure Cooking

This method of cooking uses a very small amount of water, which is sealed inside the cooker along with the food and builds up pressure turning the water into steam (which then cooks the vegetables, retaining their color and nutrients). It is also a very fast way to cook vegetables… maybe a minute or 2.

Microwave

Because microwave cooking is so rapid, there is very little loss of nutrients in food, providing that too much water is not used. To cook asparagus, for instance, you only need about 2 or 3 tablespoons of water in the bowl. It essentially steams the vegetables.

Grilling Vegetables

When the weather is warm, grill vegetables outside on the barbecue. Like roasting, grilling locks in flavor and caramelizes the surface of vegetables, giving them a crispy sweetness. Grilling is a terrific way to prepare corn, sweet peppers, zucchini and other squash, onions, potatoes, and a variety of other vegetables.

THese are some techniques of cooking food. overcooking of vegetables destroy the level of its nutrition. Vegetables are important and the nutrition level depends on the way they are cooked, the best way of cooking is steaming as it preserves antioxidants and the worst is frying.

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