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OfflinePDU
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Cooking vegetables - health
    #6382137 - 12/18/06 02:58 AM (17 years, 1 month ago)

I was wondering about ways to cook vegetables..

Im starting to eat "lighter" (altho. ive always loved veggies.) Im looking for new recipes, and was wondering about alternatives to boiling - which ive heard boils out most of the nutrients..

I've been thinking of trying to make some zucchini sticks, and been experimenting with spinich,

but honestly, im quite blank on creative and healthy uses of any and all readily available fresh vegetables. Enlighten me please!


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InvisibleShroomismM
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Re: Cooking vegetables - health [Re: PDU]
    #6382562 - 12/18/06 09:35 AM (17 years, 1 month ago)

Boiling sucks most of the vitamins out of vegetables.. unless you plan on drinking the water it was boiled in.. like in a soup or stew. If you do boil veggies, don't toss the water.

The best way is to steam them. Or pressure cook. Or stir fry.


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InvisibleGalvie_Flu
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Re: Cooking vegetables - health *DELETED* [Re: PDU]
    #6382610 - 12/18/06 09:52 AM (17 years, 1 month ago)

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InvisibleMistaUNGA
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Re: Cooking vegetables - health [Re: Galvie_Flu]
    #6382827 - 12/18/06 11:19 AM (17 years, 1 month ago)

Centrum, I do very similar. It is really quick and easy to chop up some veggies, add some oil, and just toss it in the pan. Yummy.


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OfflinePDU
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Re: Cooking vegetables - health [Re: MistaUNGA]
    #6383299 - 12/18/06 01:57 PM (17 years, 1 month ago)

Sometimes ill do a medly of something like... white and red onion, bell peppers, mushrooms, potato, carrots and broccoli - some seasoning + oil wrapped up in Tin foil and baked on the BBQ/fire/or in the oven if necessary.. Although i guess with the oven, a caserolle dish would work just aswell?


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Invisiblesoochi
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Re: Cooking vegetables - health [Re: PDU]
    #6384654 - 12/18/06 09:09 PM (17 years, 1 month ago)

Procure a Foodsaver vacuum machine. Vegetables cooked a la sous-vide at a low temp (around 165) for about an hour (all depending on vegetable, and size of course) come out with their natural flavors concentrated. You'll be amazed. I once did just plain carrots with just salt and the flavor was tremendous. Of course, nutrient loss is zero, plus the natural juices created during cooking are just as flavorful and can be used as a base for a sauce or vinaigrette. you can also try juicing veggies for vinaigrettes and quick sauces for fish or meat or other veggies.

I prefer dry heat cooking methods when it comes to most vegetables (especially spinach), since it doesn't make them waterlogged and flavorless. Try braising veggies by putting them in a small saucepan with stock/broth (protein or veggie) a little bit of butter or olive oil and seasoning, then cook over medium heat, uncovered until the liquid evaporates and glazes the vegetables. you'll obviously have to factor in the type of vegetable, the size of the cut and the amount of liquid you decide to start with in order to get the perfect glaze at the end.


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