Food Tips & Info > Cooking TipsJune 08, 2010

Cooking Tips For Vegetables

A lump of sugar added to water when cooking greens helps vegetables retain their color.

Keep bean spouts and jicama fresh and crisp up to 5 days by submerging them in a container of water, then refrigerating them.

Source: Heavenly Delights Baptist Cookbook

By Great Granny Vi from Moorpark, CA

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(Archived Jun 08, 2010)Cooking Tips For Vegetables

Tip: Cooking Tips For Vegetables

Anything that grows under the ground, start off in cold water: potatoes, beets, carrots, etc. Anything that grows above the ground, start off on boiling water: peas, green beans, etc. Never put a cover on anything that is cooked in milk unless you want to spend hours cleaning up the stove when it boils over.

By Jan from Suring, WI

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RE: Cooking Tips For Vegetables

Hm-m-m-m-m, I just go by the size of whatever I'm cooking, adding a pinch of sugar to all fresh veggies and we love it, steaming everything possible that we cannot/do not eat washed/raw. We LOVE ORGANIC VEGGIES! : ) (02/16/2007)

By Lynda

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