Vegetables

The easiest way to tell whether vegetables are cooked is to pierce them with the tip of a knife, if they are tender - then they are cooked.
We are not going to offer cooking time for most of the means of cooking below because the amount of cooking depends to a large degree on personal taste. Some people prefer there to be a crunch to theirs whilst other prefer them 'fully' cooked.
There is no right or wrong way, you have to judge for yourself.
It is worthwhile experimenting with cooking times until you find the your ideal time for each vegetable. It is easy enough to sample the vegetable during cooking to taste whether they are cooked.

Steaming

Steaming is one of the best ways of preserving flavour, colour and texture.
You can steam most vegetables, fish, chicken many desserts.
The three rules for steaming:
The liquid never should boil dry.
The liquid should never touch the food.
The steam must be able to circulate freely.
The easiest means of telling whether meat or vegetables are steam cooked is to test them with a knife to gauge the firmness.
Ensure the food is at least one inch above the water at a rolling boil. It is useful to have a kettle of boiling water handy when steam something for a long period, to replenish the water as needed.
Caution: Steam can cause severe burns. Always open a steaming pan away from you and let the steam escape away from you.

Microwaving

Microwaving is a good way to cook vegetables.
It has a short cooking time and few nutrients are lost, and colours and flavours are preserved.
Always cut, slice or chop vegetables uniformly, so they will cook evenly.
It's best to use round, microwave-safe dishes.
It is important to remember that food cooks faster around the edge of the dish, so arrange the food accordingly.
If you're cooking vegetables whole and un-peeled pierce them with a fork to allow steam to escape from inside.
It is best to add a few tablespoons of water to the covered dish to create steam.
Approximately halfway through the cooking time, stir, rearrange or turn over the vegetables.
It is better to season vegetables after cooking.
Always allow the vegetables to stand for at least one minute after the allotted time as the vegetables will continue to cook.
Caution: Steam can cause severe burns. Always open a microwave dish away from you and let the steam escape away from you.

Boiling

Boiling is the easiest means of cooking vegetables but does tend to lose some of the nutrients.. Vegetables will cook quickly in few inches of water, though you can cook them uncovered in large quantity of boiling water.
Try simmering vegetables in stock for added flavour.
After boiling vegetables the water can be used as a basis for stock or to add to gravy to improve the flavour.

Roasting

Peel vegetables, cut them in large even chunks.
Pre-heat the oven to 180°C; 350°F: Gas 4.
Place a roasting tin in a hot oven with enough oil to light coat the bottom of the tin.
Let it become really hot before adding your vegetables and be careful when you do because the oil may spit a little.
Place back in the oven and then toss every fifteen minutes or so.
Depending on the size of your pieces the cooking time will be between 30-50 minutes.
To gain even more flavour, about five minutes before the end of cooking sprinkle your vegetables with finely chopped garlic
Once they are cooked serve immediately.

Sweating

Sweating is a means of cooking vegetables until they are tender but not coloured.
Place a little oil or butter into a saucepan and add the finely chopped vegetables, cover and cook over a gentle heat until tender and they has released their juices.
This is a good first step in making soups or sauces

Stir-Frying

The vegetables should be cut into even sized pieces.
Pre-heat the wok or frying pan over a very high heat.
Add a little oil to cover the surface of the pan and continue to heat until the oil smokes.
Add the vegetables that will take the longest time to cook first - those that need the least last.
The vegetables should be kept constantly moving in the pan.
If the vegetables seem a little dry - do NOT add more oil, instead add a little water.

VegetableRecipes