Tips & Hints > Cooking > A Few Pointers About Vegetables

A Few Pointers About Vegetables

Do not oversalt vegetables. Never salt while cooking; too much salt not only toughens the delicate fibres but also neutralizes the valuable mineral content.

Add just sufficient boiling water to cover and then bring to a boil. Then cook slowly until tender. Do not cover the saucepan in which the vegetables are cooking. This condenses the steam which contains the volatile oils and thus darkens the vegetable.

Print

Print recipe/article only

Source

Mrs. Wilson's Cook Book (1920).


comments powered by Disqus