Oct 28 2009
Fruits and Vegetables – part 2
5.Stop white vegetables from yellowing. When cooking white vegetables, use a light colored pot and add a pinch of sugar to keep the white color and avoid yellowing.
6.Measure vegetables and fruits properly for recipes. When using a recipe that asks you to include a specified amount of a fruit or vegetable, it can be confusing sometimes to know just how much they mean. The general rule of thumb is that if the recipe states “1 cup of diced carrots” then you dice them first and then measure out 1 cup. If it calls for “1 carrot, diced” then it wants you to dice up one carrot. Most recipes are pretty forgiving though; so don’t stress too much over getting the prefect amount.
7.Roasting vegetables. There are lots of vegetables that can be carrots, potatoes, onions, peppers and squashes. For the best results, coat the vegetables evenly in oil and add seasonings before putting them in a non-stick roasting pan. A great way to ensure they don’t stick (and to make cleanup easy) is to line your pan with parchment paper. Ensure that the vegetables are evenly distributed and not overlapping one another.
8.Ripen tomatoes overnight. Putting green tomatoes in a brown paper bag with an overripe banana can quickly ripen them. By the morning your green tomatoes will be red and ready to eat!