methods of cooking vegetable easily using these methods at home.methods, cooking, vegetable, dishes

1. *

2. *Boiling
Boiling is fast and easy to control. The secret is
to use as little water as possible and avoid
overcooking so all the vitamins and flavour are
retained. For vegetables such as broccoli, cut
into equal-sized pieces. Add to a pan of boiling
water, quickly bring back to the boil, cover, then
simmer until the vegetables are just tender. To
evenly cook potatoes and other starchy roots,
such as parsnips and carrots, place in cold water
and boil them gently to allow the heat to diffuse
through the vegetables.

3. *Steaming
Steaming vegetables is the best way of retaining
flavour, colour and vital nutrients. Just be careful
not to overcook them as this will make them limp
and tasteless. There are two ways to steam
vegetables: either place them loosely in a steamer
and cover, or to steam them in their own juices,
wrap in baking parchment or foil then cook in the
oven at 180°C, gas mark 4 for 20 minutes until
tender. This last technique is ideal for delicate
produce, such as asparagus and baby vegetables.

4. *Blanching
Blanching is a technique used to soften vegetables,
either to remove their raw edge before adding to
salads or to loosen skins on foods such as tomatoes
or shallots. Vegetables should also be blanched
before they are frozen, as this destroys the enzymes
that cause deterioration. Just add vegetables to a
pan of boiling water, return to the boil and cook for
one minute. Then plunge the vegetables into iced
water to stop the cooking process. Drain and pat dry
with kitchen paper before using or freezing.

5. *Roasting
Roasting isn't just for potatoes - root vegetables,
squashes and tomatoes all taste wonderful cooked
this way. Roasting works by intensifying flavours and
causing natural sugars to caramelise, creating a
crisp outer coating and a tender centre. For the
best results, preheat the oven to 220°C, gas mark 7
and if you're using root vegetables, preheat the
cooking oil for a crisp finish. Cut large vegetables
into even-sized chunks and toss in olive oil and fresh
herbs, if you wish.

6. *Stir-frying
Stir-frying uses very little oil and cooks vegetables
quickly, so they keep their texture and taste. Cut
the vegetables into small, even-sized pieces, add a
little oil to a preheated wok or frying pan and heat
until just smoking. Start with the vegetables that
need the longest cooking and keep stirring as they
cook. Don't overfill the pan, as they will steam
rather than fry - cook in batches instead. If you are
adding a sauce, do so at the very end, then toss to
coat and serve immediately

7. *Griddling
Griddling and barbecuing are direct heat cooking
methods, which produce vegetables with a crisp
coating and a tender centre. For the best results,
make sure your barbecue or griddle pan is hot
before you start. Slice the vegetables so they sit flat
in the pan, then brush with a little oil. Avoid
pricking them while they are cooking, as this will
release their juices and dry them out. To get the
chargrilled stripe effect, don't move them as they
cook - just turn them once.

8. *Steam
Steaming is one of the quickest, easiest, and
healthiest ways to prepare fresh vegetables. It takes
only a few minutes and requires no oil or fat. Simple
steam from a pot of boiling water cooks vegetables
until just tender, while helping to retain their unique,
natural flavors. Steaming works especially well for
delicate vegetables that fall apart during grilling or
braising, and for green vegetables (like the
asparagus recipe below), because it also helps to
preserve their vivid green color. Before serving,
sprinkle your steamed vegetables with a bit of
coarse sea salt, and add a squeeze of fresh lemon
and a scattering of fresh herbs for big flavor without
the fat and calories.

9. *Braise
Braising and stewing are techniques that, once you
master, you'll want to use over and over again. They
involve cooking ingredients slowly in flavorful liquid
on a low heat, usually over several hours, and they
guarantee soft, tender vegetables and meats. Once
the prep is done, you can put it on the stove (or in
the oven) and leave it until it's ready to eat. This
method works best for sturdy and tough vegetables,
like winter squash, root vegetables, and beans and
legumes, or fibrous veggies like celery, fennel, and
leeks. To add even more flavor to your vegetable dish
(and to do a true braise), start by sautéing the
ingredients in olive oil until lightly browned and
caramelized, then add the liquids.

10. *Bake
Baking is a go-to cooking method for a good reason — the
warm air that circulates during the baking process cooks
foods evenly all the way through, so you run less risk of
ending up with one piece of food that's crunchy and nearly
raw, and another that's mushy and overcooked. Baking is
very similar to roasting, but foods don't necessarily need
to be caramelized, so less oil or other fats can be used
(making this a healthy choice if you're baking vegetables
on their own). A slightly less healthy — but still delicious —
option is to bake vegetables in a pie crust, piece of puff
pastry, or other pastry to add contrasting textures and
flavors to your meal, and to create an elegant
presentation. One thing to note: some moist vegetables
(such as tomatoes) can make pastry crust soggy. To
prevent this problem, partially bake, or blind bake, the
crust before adding a moist vegetable mixture or filling.

11. *Sauté
A simple, nearly foolproof method, sautéing is a delicious
way to cook almost any vegetable. It's great for greens,
which will wilt and become tender in no time, or for other
soft or delicate veggies, like asparagus, peas or snow
peas, mushrooms, peppers, summer squash, and onions.
Sautéing is also good for those trying to stick to a healthy
eating plan — it requires only a small amount of oil or fat,
and it's easy to use healthier options like olive oil, which
adds rich, fruity flavor to any vegetable dish. To sauté,
start by cutting your vegetables into equally sized pieces
so they cook evenly in the pan. Heat a pan over medium-
high heat and film with oil. When the oil begins to
shimmer, add your vegetables and cook until they reach
desired tenderness, stirring them occasionally around the
pan during cooking.

12. *Pickle
Pickling isn't just for cucumbers! It adds a deliciously
pungent, briny flavor to any vegetable you choose to use —
though this method works especially well for naturally firm,
crisp vegetables that will stand up to the pickling process,
and won't turn to mush. A quick pickle (one that is not
vacuum sealed in a canning jar) can last for up to 2 months
in the refrigerator and takes only minutes to make. To start,
boil your pickling liquid — usually 1 or 2 parts vinegar to one
part water — along with your favorite herbs and spices for
flavoring. Boil mixture for about five minutes, then pour the
hot liquid over prepared vegetables. Allow pickles to cool
before refrigerating. To process (in other words, to vacuum
seal and preserve) your pickle, first put your vegetables into
sterilized canning jars, leaving 1/4 inch of headspace. Pour
the hot pickling liquid over them, then seal the jars. Place
jars in a large pot of boiling water (lids should be covered by
at least 1 inch of water), and boil for 10 to 15 minutes.
Remove jar from water and fully cool on countertop, without
moving. Store in a cool, dark place for up to 1 year.