Tips For Cooking With Vegetables
By:Amy Hanten
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- When possible, leave the skin on your fruits and veggies! Many vegetables and fruits, including potatoes and apples, retain many of their nutrients in their skin.
- Leeks are full of hard to get at sand and dirt. Chop them first and then give them a bath in cold water and drain them in a colander.
- If you’re cooking cauliflower, add a bit of milk to the water with salt to keep the cauliflower bright white.
- Keep steamed vegetables bright and colorful by placing them in ice water for a minute immediately after cooking.
- To remove the skin of tomatoes, place them in warm water for 5-10 minutes. The skin can then be easily peeled off.
- A dampened paper towel or terry cloth brushed downward on a cob of corn will remove every strand of corn silk.
- The best way to store fresh celery is to wrap it in aluminum foil and put it in the refrigerator–it will keep for weeks.
- Add a small amount of lemon juice to the artichoke cooking water to retain the color of the artichoke.
- When buying cabbage, look for heads with crisp leaves that appear heavier than their size.
- Try using carrots instead of sugar to sweeten your sauces.
- Mushrooms should be wiped off with a damp cloth and not washed under the faucet since they are like sponges and will absorb the water.
- Wear gloves or dip your hands in cold milk to prevent the burning sensation after chopping hot chilies.
- Muffin tins aren’t just for muffins. Try baking stuffed peppers and tomatoes in them. They’ll stay upright and keep their shape perfectly!
