Oct 31 2009
Fruits and Vegetables – part 3
9.Perfectly steam vegetables every time. Steaming is an easy way to cook vegetables and is a great way to retain their water-soluble vitamins. Almost all vegetables can be steamed except for starchy ones like potatoes. When steaming, make sure that vegetables are cut into equal-sized pieces so they cook evenly. To steam them, place them in a bamboo or metal steams, place the lid on the steamer and put it over a saucepan of boiling water. Always steam your vegetables with the highest possible heat to avoid sogginess and get them cooked faster.
10.Make sautéed onions even sweeter. For tastier sautéed onions, add a few drops of honey to the pan after heating the oil or butter and before adding the onions. Or if you don’t have any honey, add some sugar on top of the onions once they start to soften. This is especially tasty if you’ll be using the onions on a pizza, steak or hamburger.
11.Easily peel peaches and tomatoes. Whenever you have to peel peaches or tomatoes, the easiest way is to first immerse them in boiling water for 30 seconds. Then use a sharp paring knife to remove the peel.
12.Make delicious salads. If you’ve only ever used iceberg lettuce to make salads, now is the time to branch out and try something new. Red and green leaf lettuces make an excellent – and healthier – alternative. To make the perfect salad be sure to get yourself an inexpensive salad spinner. Nothing is more unappetizing than soggy lettuce leaves. And the extra water will dilute the flavor of your dressing.