Guide on proper vegetable preparation, selection and cooking.
- Choose the fresh vegetables. Cheap ones are not always the best buy.
- Wash vegetables thoroughly before paring or cutting.
- Don’t soak potatoes, kamote (sweet potato) and other vegetables in water and then throw the water away.
- Cook vegetables until tender; don’t undercook or overcook.
- Use just the right amount of water; too much of it is a double waste.
- In cooking vegetables, be sure the water is boiling before dropping the vegetables in.
- Cover most of the vegetables while cooking; exceptions are the strong flavored one such as cabbage, onions, radish, etc.
- Acids such as kalamansi, kamias, etc., should be added when vegetables are almost done; if added too early, vegetables will not become tender and green color will turn brownish green.
- Should vegetables be pared, be sure to remove the skin as thin as possible.
- Serve vegetables as soon as they are cooked. Don’t cook vegetables long before serving time.
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