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KEYWORDS
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HINT 0R TIP
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| vegetable |
To prepare vegetables in advance: blanch, drain, and rinse under cold water to stop further cooking. Refrigerate. To serve, drop blanched vegetables into boiling water for 2 minutes to reheat, then toss with flavored butter |
| vegetable broccoli |
Broccoli is an excellent source of vitamins A and C and is a good source of calcium and iron. It's also high in fiber and low in sodium and calories. |
| vegetable broth stock |
Use cooking water from vegetables or beans to make a vegetarian broth or to add to soups or stews. |
| vegetable cauliflower |
Add a little milk while cooking cauliflower if you want to keep it bright white. |
| vegetable celery |
To make celery crisper, put it in a bowl of water and add ice. Leave it in the refrigerator a few hours. |
| vegetable celery storage |
If you wrap aluminum foil around fresh celery before you put it into the refrigerator it will stay crisp and fresh longer. |
| vegetable celery storage |
Tired of throwing out limp celery? Cut the bottom stem off and separate stalks. Cover the celery with cold water, and stir in 3/4 cup granulated sugar. Let soak for 4 to 5 hours. Drain well and refrigerate. |
| vegetable corn |
The easiest way to remove corn from a cob is to use a shoe horn. To remove corn silk: Dampen a toothbrush and brush downward. |
| vegetable crockpot |
In crock-pot cooking, because vegetables tend to cook slowly, cut them into 1/8-inch to 1/4-inch slices and place them near the bottom of the crock-pot. |
| vegetable eggplant |
Eggplant discolors quickly when cut and should be sprinkled or rubbed with lemon juice. |
| vegetable fennel |
Fennel is a bulbous vegetable, with celerylike stalks and feathery, bright green leaves. It has a light licorice flavor that mellows upon cooking. |
| vegetable onion preparation |
For 'no more tears' onion cutting always begin slicing away from the root end leaving roots on until last slice is gone |
| vegetable onion storage |
Going to use half an onion and save half an onion, be sure to save the root half, it will last longer. Don't peel the root half or cut it off.- |
| vegetable peppers storage freezer |
Peppers are some of the few vegetables that can be frozen without blanching first. Just cut into desired size, put into a freezer bag or container, and freeze. |
| vegetable plantain shopping |
When cooked, a plantain tastes similar to a banana pick a black plantain for the ripest, fullest. Ripen green or yellow plantains at room temperature. |
| vegetable potatoes |
Don't simmer old potatoes too vigorously or they will fall apart. Put them unpeeled in cold water and cook them gently with the cover on. |
| vegetable potatoes storage |
Refrigerate your left over mashed potatoes by wrapping them like a bologna in waxed paper, then slice and fry.- |
| vegetable potatoes storage |
To keep potatoes from growing buds, add an apple into the bag with them. |
| vegetable salad dressing |
When going on a picnic, avoid soggy tossed salads by packing salad dressings in separate containers with tight-fitting lids. Place salad ingredients in big plastic bags or bowls. Toss just before eating. |
| vegetable salad lettuce |
Don't wash lettuce greens before storing them because the added moisture might make them spoil sooner. |
| vegetable salad lettuce |
When going on a picnic, keep sandwiches from becoming soggy by packing lettuce and condiments in separate containers. Add them to sandwiches just before serving. |
| vegetable salad preparation |
To crisp and chill salad greens or coleslaw quickly, place them in a metal bowl and put them in the freezer for a few minutes. |
| vegetable salad tomato preparation |
It is unwise to add cut-up tomatoes to a tossed salad their juices will thin the dressing and the tomatoes will go soft. Prepare them separately and use them for garnishing the salad bowl. |
| vegetable shopping |
When buying brussels sprouts pick out the smaller ones that are vivid green they will taste the sweetest. Large brussels sprouts will be bitter. |
| vegetable squash zucchini marrow |
Zucchini, yellow crookneck, and straightneck squash share many of the same qualities and may be interchanged in most recipes. |
| vegetable storage |
To extend the life of a cucumber once it has been cut open, wrap it in a paper towel. The cucumber will not get soggy for up to 2 weeks. |
| vegetable storage freezing |
Don't freeze cabbage, lettuce, or other raw leafy greens, cucumbers, celery, or radishes - they'll be mushy when thawed. |
| vegetable tomato storage |
To ripen tomatoes, place them in a shallow box or basket and slip them into a brown paper bag. Store at room temperature. The gas released by the tomato ripens the fruit naturally. |
| vegetable tomatoes storage |
Cold temperatures can destroy the flavor and texture of tomatoes. Store them at room temperature and use them within a few days. |
| vegetable vinegar |
To retain maximum colour in your vegetables, add 1-2 tsp vinegar to water in which vegetables are cooked. |
