Vegetables

Grandma's Soul Food Kitchen

Many people make cooking mistakes when preparing vegetables. Use the tips below to properly prepare vegetables and ensure a great outcome.

Choose vegetables that are free of blemishes, ripe, but still firm. Less perishable vegetables may be stored unwashed in a cool, dry place. Highly perishable vegetables should be washed, drained of water thoroughly, and placed in the refrigerator in a air tight plastic bag or in the vegetable compartment. Use as little water as possible when cooking vegetables. Water should be boiled before vegetables are added. Some vegetables, such as potatoes and turnips, must be covered completely while boiling. This prevents some forms of bacteria. Cook vegetables for the shortest possible time in order to preserve vitamins. Never overcook. Leave edible peel on vegetables whenever possible. Scrub such vegetables with a stiff brush or nylon net. Choose vegetables to contrast in color and texture with the main course. The pale colors of mushrooms, cauliflower or potatoes complement red meat. With white fish and poultry, serve brightly colored vegetables, such as tomatoes and spinach. Choose crunchy carrots or broccoli with a soft meatloaf.  When pealing onions, always take the first two layers off. This is to ensure that all dirt and germs are removed from the onion. When cutting up salary stalks, remove the bottom white part of the salary. This is the stem which may contain bacteria from the pesticides.