TIPS IN COOKING VEGETABLES

• Choose the best vegetables. Cheap ones are not always the best buy.
• Wash the vegetables thogroughly before paring or cutting.
• Don`t soak potatoes, kamote and other vegetables in water and then throw the water away
• Cook vegetables until tender; don`t undercook or overcook.
• Use just the right amount of water; too much of it is a waste.
• In cooking vegetables, be sure the water is boiling before dropping the vegetables in.
• Cover most of the vegetables while cooking; exceptions are the strong flavored ones such as cabbage, onions, raddish, etc.
• Acids such as kalamansi and kamias should be added when vegetables are almost done; if added too early, vegetables will not become tender and the green color will brownish green.
• Should vegetables be pared, be sure to remove the skin as thin as possible.
• Serve vegetables as soon as they are cooked. Don`t cook vegetables long before serving time.