Vegetables are good for us as they are full of vitamins and minerals. More so, it has nutrients that our body needs to function properly.
There are different way to cook delicious vegetables, you can sauté it, broil it , roast it and other times, you can eat it raw.
Vegetables are cooked to the point at which they become tender. Some people prefer green vegetables to be slightly firm or al dente. Few people like soggy, overcooked, colorless vegetables which have lost most of their nutritional value. The difficulty is that one or 2 minutes can make a difference in the cooking.
After cooking your baked potato in a conventional oven or a toaster oven, test it iof it is cooked by place one of the potatoes in a clean towel and squeezing it lightly.
When vegetables have been blanched, they will require reheating before service.
Seasoning is done before cooking (e.g. salt in the boiling water) or after cooking ( when salt can help keep fried potatoes crisp).
Careful draining after cooking will avoid vegetables swimming in water or fat on the serving plate. Some chefs use a wire basket to lift blanched vegetables into and out of the reheating water. A perforated spoon is helpful for taking vegetables out of the water or fat; alternatively; place the cooked vegetables into a colander.
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