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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