Why all the vegetables in the field of continuous immersion of the seemingly endless questions? A casual conversation about the asparagus, tomatoes, lettuce or sprouts and Co. can do with any number of topics of topics. It can be like finding the other. For some, Brussels sprouts can foul taste and bad taste, but others may find how to satisfy their taste buds. Asparagus can not taste half cooked, but others for me and maybe a couple, the first is completely edible.The texture is effective to a large extent the consequence of how it is cooked. All these arguments without end that makes us aware of the importance of vegetables to welcome into our meals a day, but there is a point, anyone who can not contradict, they are best when they are fresh from the garden, especially his own garden. Very funny, is not it?
There's really no point for all non-consent or to deny, that are best for the possibilities are many different techniques in the kitchenThese seasonal products. Fortunately for us, have, in fact, aware of these cooking techniques, so that everyone can see when it comes to consistency and taste. Let me share with you dear readers of this cooking techniques and brings you to cook vegetables in perfect consistency and taste.
There are two techniques that are possible when cooking vegetables, dry heat and moist heat. The dry thermal technology is characterized by rapid evaporation concentrates the natural sugars and brownVegetable juices make them so tasty. Both methods have flavor and texture.
Dry heat methods include the following services:
Grilled - This is a process of cooking for a very high temperature for a short period and calls can be made in an oven or pan. A good technique for skin blister chili peppers and easy to peel and smoky flavor because the heat on the food. To avoid the cut vegetables dry due to high temperatures, brushlightly with oil. Always be sure that the barbecue in a place where smoking is well ventilated, as this technique produces too much.
Grid - This technique differs only in the sense that the crickets source of high heat comes from below and need a liquid base to maintain the moisture of the food. Add grilled vegetables such as small mushrooms, onions and tomatoes, a perforated stainless steel mesh or grid are perfect to use, prevent them from falling into the fire below.To caramelize and get a smoky flavor in vegetables, heavy skillet is better, especially inside the grid.
Roasting - The simplest method, favored by many is roasting. Heat requires a temperature not exceeding 400 degrees, so the vegetables do not dry out and shrink, and eventually get rid of their natural moisture, which are required to concentrate the sugar and improves the flavor. Coat lightly with olive oil, with a bit 'of salt in a low oven framedSheets in a single layer then arrange for roasting. A long way for snacks, finger food, or better yet go with rice or whole wheat bread for lunch or dinner.
Fry - Cooking With a non-stick spray or coat the bottom of the pan lightly with oil or butter the pan over medium heat and wait until it is hot. Add the vegetables to the pot. Should be large enough to cook the vegetables in single layer freely. Harder vegetables should be blanched before browning for afaster.
Stir-fry - This technique is similar to sautéing except that the vegetables are cut into small sizes and poses a constant need for a medium heat for rapid boiling.
Techniques for the humid heat, we have the following:
Whitening - This technique uses the vegetables in a pan or pot with boiling water briefly to soften them. Cooking with this method, by dehydrating them and immediately plunge into cold water to stop for refreshment. ThisProcesses, pale and refreshing should be done so that the enzymes are preserved and retain their color and texture. Dry with paper towels and store in a plastic bag and then refrigerate. Ready to use either today or tomorrow by frying or roasting.
In this technique should add the vegetables in boiling water at one time and the right timing does not begin until the water returns to boil - boiling. Leave the pan uncovered. Boil the vegetables should be no more than seven minutes agoretain their color and avoid their natural acids, they change the yellow-brown. They always updated when cooking, especially if they want to stop for vegetable salads.
Brazing - A method used with great vegetables with less moisture, although it works well on all types. The process of browning and steaming do the best in them. Put a little 'of fat in a skillet brown the vegetables are still a little' liquid begins to boil. Cover the pan and slowlyover medium heat. Add enough liquid to maintain its moisture to the vegetables are too wet for him. The liquid may be water or chicken broth. The key to a perfect soldering is the right timing. Thicker and more solid vegetable such as broccoli and takes longer to brown the thin and delicate like broccoli.
Poaching - This technology is similar to a boil, but requires less liquid and be carried over very low heat for delicate vegetables and fragilecooked gently. Poaching keeps the nutrients in food and cook thoroughly. Fluids can store water, wine or meat.
Steaming - This is a technique for cooking a large plate and used a simple steamer. Put the steamed vegetables safe, do not pack too tightly, to ensure even cooking. Bring water to a boil before placing the steamer in the pot covered. Cooking times for steaming vegetables depends on their size and thickness.
No matter how you wantVegetables and no matter how they cook, there is certainly a cooking technique that adapts to any great satisfaction and benefit, especially if it is beneficial to health.
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