Usefull Tips for vegetables

• All vegetables that grow above the ground start cooking in boiling water
• Those that grow beneath the ground start in cool water.
• When cooking fresh asparagus, break the stems. They will snap at the point at
• which the stems become woody. If the asparagus is thick, peel the remainder of the
• stem to almost the base of the tip.
• You can stir-fry asparagus in a few tablespoons of oil. Stir-fry on high heat for 1 minute,
• then add ¼ cup of water and ½ teaspoon salt to the pan. Cover the pan and cook for
• 3 minutes.
• When steaming broccoli, remove the steamer lid for 15 to 30 seconds in the middle of
• The cooking time. Releasing some of the steam brightens the colour of the broccoli.
• To dress up broccoli, sauté some seasoned bread crumbs in oil and sprinkle over the
• broccoli.
• For a change, include some shredded red cabbage in your salad for colour. An easy trick for removing corn silks is to add an inexpensive toothbrush to your kitchen tools. Rub it on the corncobs from the stem up and any lingering corn silks will disappear.
• Add a little sugar as well as salt to the water when boiling fresh corn. It makes it taste
• even sweeter.
• For sweeter, crispier cucumbers and salad onions, soak onion slices and cucumber
• slices in ice water for 30 minutes. Drain well and pat dry.
• Salted eggplant will absorb less fat when it is dried or sautéed. Wash eggplant and cut
• Into slices. Sprinkle liberally with coarse salt and place in a colander in the sink. Leave for 30 minutes. Rinse in cool water and pat dry with Bounty paper towels. It is now
• ready to cook.
• Do not wash mushrooms until just before you use them, and then wash under a steamy
• stream of lukewarm water. Avoid long soaking time, and trim or cut away the stem after
• washing to prevent extra absorption of water.
• When selecting mushrooms, turn them over and look at the underside of the cap.
• The gills should be tightly closed.
• Once the stem of the mushrooms are trimmed, the kids can carefully slice them by
• using an egg slicer.
• Peeled sweet potatoes can be substituted for white potatoes in recipes. The cooking
• times are the same.
• Store tomatoes unwashed. For best flavor, store at room temperature and use when
• fully ripened, but still firm.

	RECIPE
	Try this delicious Asian dressing for your tomatoes: Combine 3 tablespoons cider vinegar with 2 tablespoons soy sauce, 2 tablespoons Dark brown sugar, and ¼ teaspoon pepper in a jar with a tight-fitting lid. Shake well. Add ½ cup oil. Shake well again.