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How to Cook Vegetables

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How to Cook Vegetables

Teaching how to cook vegetables in a variety of ways. From steaming to boiling to frying, you are sure to find a method you like. Vegetables are something that we all need to eat, and for me, they are one of my favorite things to eat. There are a variety of ways that vegetables can be cooked. When you choose the way you want to cook vegetables, you should think of the outcome you want. Do you want them to be crispy, mushy, caramelized, and such? This will help you decide which method to use. The common methods for cooking vegetables are steamed, boiled, sauteed, deep fried, blanched, and grilled. I use stainless steel cookware and cast iron cookware to cook my vegetables.

Cooking Vegetables by Steaming them

Steaming vegetables is fairly easy. You can obtain many different levels of firmness when steaming. If you steam your vegetables for a short period of time you will end up with crisp vegetables that retain much of their raw flavor. You can use this kind of steamed vegetable to add to salads, or for precooking before you add them to another dish that may have some cooking time, but would not give you the desired effect if you didn't cook the vegetables a little before adding them. Steaming vegetables for a long time will make them fork tender. They can become almost like butter. I like to do them like this when I am going to add them to a casserole or into a sauce. It makes it very easy to blend the vegetables into its host.

Cooking Vegetables by Boiling them

There are two ways to cook vegetables in boiling water. One is to get the water hot and then add your vegetables. Bring the heat on high until they start to boil, then cover and reduce the heat. This is the method usually used when making soups. The vegetables are added to the water or stock and cooked. This allows the soup to retain all of the flavors and nutrients of the vegetables. The other way boiling water is used to cook vegetables is called blanching. Blanching vegetables is very simple. You boil water and then put the vegetable into the water for a short period of time. The vegetables are then immediately immersed into cold water to stop them from cooking any longer. Blanching is used to cook delicate foods that would become overcooked if the cooking process was not stopped; like asparagus.

Pots for boiling and steaming

Cooking Vegetables by Sauteing them

This is probably my favorite way to cook vegetables. I start with a little oil, olive or safflower. Let the oil heat up and then add some base ingredients like garlic and onions. Let these cook for a few minutes and then add your vegetables. If you desire for the water to cook off, then leave the vegetables uncovered. If you want to retain the moisture, cover them. More water will become trapped the longer they are covered. This begins to reduce the amount of carmalization that will take place and creates a steam, boiling effect. I also have noticed that adding salt seems to make the water come out of the vegetables faster. I usually add the salt closer to the end of cooking, unless I want the water to come out fast earlier. Season the vegetables to your liking.

Sautee pans

Cooking Vegetables by Deep Frying

Deep frying is not a technique that I employ much, but I definitely do like vegetables cook this way. Deep frying is really simple, just be carefully you don't burn yourself. Remember that water and oil don't mix. Putting wet or frozen vegetables into hot grease can cause it to splash. You can use a variety of ingredients for the batter. Start with wheat or corn flour. Mix in some spices, eggs, and a little water if necessary. Dip the vegetables into the batter and fry in peanut or safflower oil. The oil should be hot to create a crispy outside and a soft, warm inside.. Refer to the owners manual of your deep fryer and the burn point for the type of oil you are using for the correct temperature.

Cooking Vegetables by Grilling

Grilled vegetables have a unique flavor. There are two ways you can cook vegetables on the grill. Clean and cut vegetables to two bite sizes and place them on a skewer. Set the vegetable skewers directly on the grill. This will give them a charred, smoky flavor. The other way to cook them on the grill is to wrap them in foil. Cut the vegetable up and place them in foil. Add some butter, garlic, onions, salt and pepper to the vegetables. Create foil pockets by sealing the ends. This will create miniature ovens. You can then place them on the grill or directly on the charcoals until they are cooked.