The Cheaters Guide to Cooking Veggies

We all love every single vegetable out there right? (WRONG!)

Sometimes one bad experience can completely ruin it for you.

For example, I used to adore mushrooms until I experimented with my dehydrator in attempt to create raw mushroom steaks. What a complete failure – they tasted like gym socks. To this day I can’t look at a mushroom without thinking of that mishap. That was my inspiration for this post… A Cheaters Guide to Cooking Veggies!

Two very important things to keep in mind before the actual cooking of the veggies takes place…

  • The QUALITY of the your ingredients. (Freshness, Organic, etc.)
  • What TOOLS you need. (Pots, Pans, Knives, Vegetable peeler…)


Now onto some basic kitchen lingo…

  • Bake: To cook by dry heat in the oven.
  • Blanch: To scald quickly; e.g. pouring boiling water over almonds to loosen skins.
  • Boil: To cook in liquid at boiling temperature–bubbles should be breaking on the surface of the liquid and steam should be given off.
  • Grill: To cook on a rack over hot coals or other direct heat. Same as broil.
  • Roast: To cook meat in an uncovered pan by dry heat in an oven.
  • Sauté: To brown in a small quantity of fat.
  • Steam: To cook covered, directly over boiling water or in a tightly covered utensil called a steamer.
  • Stir Fry: To cook in a frypan or wok over high heat in a small amount of fat, tossing or stirring constantly.

For an extensive list of vegetables, check out TLC’s nifty compilation here.

Other things to consider before you cook your veggies..

  • WHAT FORM they are going to be used in (stand alone dish, ingredient in a recipe)
  • HOW SOON they are going to be consumed (30 minutes, 1 days.. think FRESHNESS IS KEY)

cookingLast but not least make sure you have a TIMER set and a sharp eye to keep watch over your nutrient filled goods!



One comment

  1. […] If you liked this post be sure to check out the Cheaters Guide to Cooking Veggies! […]

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