Dec. 23, 2009 - Issue #740: Wyld December

How To

cook vegetables

Essentially there are only four ways of cooking vegetables. You can boil them, bake them, steam them or microwave them.

Most vegetables should be peeled and all vegetables should be thoroughly cleaned.

The most important cooking tip is to cook vegetables only until they are tender-crisp. Overcooking is usually what turns people off vegetables in the first place.

Boiling
Add vegetables to half an inch of already vigorously boiling water. When the water returns to a boil, reduce heat to keep it gently boiling. Leave the lid off the pot for the first few minutes, and then cover lightly.
Potatoes and beets need more water. Fill to just about cover them. Drain immediately after cooking and prepare to taste.
Baking
Bake vegetables in a moderate oven of not more than 350 degrees F. Potatoes can handle up to 425 degrees. Sliced, diced or grated vegetables such as carrots or turnips should be baked in a covered casserole dish with a little butter or margarine.
Steaming
Steaming is the preferred method of true vegetable lovers. It retains all the appearance and flavour of your vegetables.
Place vegetables in the perforated section of your steamer over boiling water, cover and cook until tender. Putting some minced garlic or minced ginger into the boiling water works wonders.
Microwaving
Place vegetables in a microwave-proof bowl or casserole dish. Add several tbsps of water and turn microwave to high.
How long it takes depends on how much you are cooking. Remember to stir the vegetables frequently. Add butter and seasoning when removing your veggies from the microwave.
Make a note of how long it takes to cook your desired quantity of vegetables for future reference; and always remember—just until tender-crisp.

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