Cleaning Fruits and Vegetables

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“Fabulous Fruits and Vital Vegetables” by Georgina Cundall Page 62 of 101(IV) RoastingRoasting and baking are somewhat similar. Roasting is a cookingmethod where the heat source is exposed.You can use a light coating of olive oil on your vegetables andsprinkle it lightly with salt. Place it on a baking sheet and roast on asingle layer.Keep the temperature at around 400 degrees or little more.Roasting may cause vegetables to lose their natural moisture andshrink. It may also cause sugars to concentrate and this deepensthe color and flavor.(V) Deep-fat fryingThis is a popular method of enjoying vegetables where they arefried in oil.You can deep-fry potatoes as crisps or chips. Alternatively, you canmake a batter, dip vegetables in them and then deep-fry them.You can use this technique for a variety of vegetables ranging fromcauliflower, carrots, broccoli, aubergines, courgettes, asparagus,onions, sweet potatoes, squash and string beans to peppers.(VI) Stir-FryingIn this cooking method, you use aspecial wok and cook over high heat.This is a healthy way of cooking as theprocess does not involve any water andall the nutrients remain intact.You also need very little oil. Cut all vegetables into small pieces andadd them to a pre-heated wok containing little oil. Stir theCopyright © 2008 ~ All Rights Reserved 62.
“Fabulous Fruits and Vital Vegetables” by Georgina Cundall Page 63 of 101vegetables constantly to prevent burning and maintain even cookingwithin the wok.Vegetables that are ideal for cooking in this manner include carrots,string beans, cabbage, cauliflower, peppers, onions, garlic, broccoli,peas, and leafy brassicas.(VII) SautéingThis technique of cooking comes from the French word ‘sauter’,meaning “to leap”. This quick method of cooking involves use ofhigh heat and a small amount of fat. Sautéing is normally done in aspecial pan like a sauté pan or skillet.It is common to shake the pan while sautéing. Many vegetables aresautéed in a combination of little olive and canola oil. Sautéedvegetables include spaghetti squash, summer squash, leafy greens,onions, courgettes, yellow garlic, peppers, broccoli, snow peas,string beans, and carrots.You can steam dense vegetables like carrots and broccoli beforesautéing. Alternatively, you can slice them thinly.(VIII) BlanchingThis is a cooking method to soften the vegetable.Put the vegetables in a saucepan with boiling water for a briefperiod.Drain the vegetables and put them in cold water immediately afterblanching to retain the color.Blanched vegetables can be stir-fried or sautéed later. You canchoose to blanch the vegetables a day before.Copyright © 2008 ~ All Rights Reserved 63.
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Cleaning Fruits and Vegetables

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