Note #48: "Features of cooking vegetables"

1. It is not recommended to keep boiled vegetables in the water in which they were cooked. This makes them watery and tasteless. 2. Acid delays the cooking of vegetables. Therefore, vinegar, citric acid and tomato puree should be added to vegetables only after they are completely cooked. 3. The vitamins contained in fresh vegetables are very sensitive to heat. It is better to cook the vegetables for a few minutes at a stronger boil than for a long time at a moderate one. 4. To preserve vitamin C in fresh greens and potatoes, you need to put them for cooking in boiling water or broth. 5. The healthiest way of cooking vegetables is steaming.