When the county ordinary knife, changes to red to purple or brown; acidification vegetables turns red again. Steamed vegetables salts a third less than boiled, as it does keep the entire mineral salts (minerals). Cauliflower, kale, cabbage and asparagus cook under cover and cloth wipes the drops of water cover, precipitated from steam or boils the vegetables initially exposed to smelly substances escaping with the steam by kyle leon.
Vegetables soaked, but only thoroughly soaking of it leaching both proteins, as well as sugars, mineral salts and water-soluble vitamins, such as vitamin B and vitamin C. Vegetables contain B vitamins and vitamin C that readily oxidize in air.
Therefore vegetables for food preparation and county up at the last minute vegetables for preparation of salad with a dressing immediately stir and serve. Green vegetables brown - Before browning protects her when she quickly brings to a boil, thereby destroy oxidizing enzymes that cause browning. So cook spinach, kale and peas. Water softening and preservation of green Never add baking soda, which destroys vitamins B and C. Frozen vegetables need to soften shorter time, because it was pre-cooked before freezing. Therefore, it does not warn unnecessarily long.
The vegetables while cooking adding a tablespoon of oil, which greatly eases the taste. In addition promotes fat storage of fat soluble vitamins and the steamed vegetables, as well as in salads.
No comments:
Post a Comment