Always preparing salads with a little fat

Canned vegetables consumed within 6-8 months. Vegetables canned in fact subject to aging and chemical changes that alter its color, consistency and flavor by kyle leon. Long storage reduces the particular biological value of vegetables. Always preparing salads with a little fat usually this is fine salad oil, cream or some good beef broth. Added fat promotes the use of provitamin A (carotene), lettuce adds flavor and richness.

Vegetable dishes enriched milk, cottage cheese, cheese, etc. Thus complement proteins fiduciary vegetables full of animal protein. For example, in white vegetable soups adding a little cream or grated cheese. Vegetable waste resulting from the cleaning division and vegetables such as kohlrabi hulls, leaves and deep cauliflower and cabbage, celery leaves still contains minerals. Therefore, they are washed broth and use broth for soup, basting the meat and the like.

Vegetable stew with butter, oil or margarine - Part of the fat before stewing we give, it helps maintain vitamin A, add the rest of the fresh fat passes (especially butter). Raw vegetables for salads or pair it (blanching) - A large part because nutrients are leached from vegetables already in the first minutes of cooking. If we poured the water, vegetables on these substances the exception is harder vegetables intended for the preparation of raw lettuce, it is appropriate to scald it and cook in a little salted and acidified water, which then will be used for infusions.