Vegetables add color, taste, texture and bulk for our daily diet. There are dozens of different vegetables that can be proposed literally hundreds of ways. So what’s the best?

There is nothing the best. What must be done is eat your vegetables, many of them, every day in various ways and stop worrying about the preparation method. Variations are the key …

Raw

Many vegetables feel amazing as they go straight out of the park. Lettuce, tomatoes, celery, cabbage, onions, radishes, carrots are a clear choice here. But they are the same tend to find themselves next to the chopped broccoli, cauliflower, peas, nuts and zucchini on a starter plate with dips. Wash, cut them and eat them. Oh, yes, you can also make a salad!

Steamed

Steam to heat the vegetables and soften the texture. It’s softer than boiling and allows vegetables to maintain color if it’s not excessive. Use steamer stainless steel that will fit the sauce sauce pan. Make sure you use a skillet with a tight lid. There should be enough water to touch the bottom of the steamer. Water must boil all the time cooked vegetables.

Boiling

Boiling vegetables completely out of fashion, but this is a legitimate preparation method! Great concern is the loss of nutrients. All cooking methods result in the loss of goodness of vegetables. If boiling, try to find a way to use water, vegetables have been boiled in (eg to make sauces or sauces) to bring the nutrient back to the table. Vegetables should be almost not covered in water. Bring boiling water (closed) then slow down to decmal to soft vegetables.

Microwave.

Very popular for vegetables because they maintain color, taste, and nutrients. Trial and error will be your guide with a microwave because there are many variables involved. However, some guides will help … the more food you put in the oven, the longer it is needed to cook. Underestimate your cooking time rather than exaggeration. The less mature food can be cooked again. Excessive food is destroyed. The direct food from the fridge will be longer to cook than it at room temperature. All foods continue to cook after being removed from the microwave oven. This is part of the cooking process and must be taken into account to prevent excessive cuisine.

Osengan.

Very fast method of fast fried vegetables, meat (optional) and sauce in one pan to make a meal. Especially associated with Asian cuisine. The key to doing this well is preparation. All items that will be cooked must be cut to the size that will allow them to cook quickly in the skillet. It is also important that the skillet is heated to high and consistent temperatures throughout. Vegetables keep their colors and crisp with cooking like this (if not excessive).

Burning

Brilliant! Especially for vegetables ‘roots’ such as potatoes, radishes, carrots and bits. The same size pieces, brush a little with olive oil and put in a hot oven for baked goods. The size of the piece will determine the cooking time but expect at least 40 minutes. Outside chewy, in it is moist and smooth. Dress with sour cream and leeks. Of course!

Barbeque.

Is something shouting summer like a barbeque word? Like Barbeque. It mainly cooks open fire, so it can apply to campfires too. Cooking outside just changes everything about food. You will need foil, fire and fresh vegetables. Brush your foil, cut your vegetables and place the closed package on the grill. Being full of adventure, it’s very difficult to screw it up!