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Wednesday, May 21, 2008

Tips On Cooking Vegetables


1. A perishable vegetable should be used as soon as purchased.
2. Fresh vegetables should be sound and whole when purchased.
3. Ends of carrots, tomatoes, celery, furnish flavor without added cost.
4. In vegetables, the next best flavor to onion is celery.
5. Parings and bits of vegetables may be utilized for flavoring if clean.
6. A good rule in boiling vegetables is never to cover them.
7. In cooking vegetables, salt the water first, bring to a boil, and then put in the vegetables.
8. To Boil Peas Tender.
9. Boil the peas in plenty of salted water in which they can play about.
10. Do not put the lid or cover on the utensil in which they are cooking.
11. To Peel Onions.
12. Peel the onions with a sharp knife under water.
13. This will save tears.
14. If, after peeling onions, your hands retain the obnoxious odor, rub in dry salt and wash off in cold water.
15. Do not use hot water and soap.

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