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Cooking Vegetables

Category Cooking Tips
Cooking vegetables seems quite straightforward, but there are some tips that make them even better. This is a guide about cooking vegetables.


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March 8, 20102 found this helpful

This past summer, mandatory water rationing was imposed on our community. I started cooking garden vegetables using the same water, one type of vegetable right after another. I'd scoop out the first ones, then cook a second batch using the same water. Saved electricity too since I was using water that was already near the boiling level. I've continued to do it all fall and winter.

Diane from Ukiah, CA

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By 0 found this helpful
November 16, 2010

If you are cooking pasta, rice, or any vegetable that grows above the ground-start cooking in hot water. This saves lots of money because you don't have to wait to heat the water, so it cooks quicker.

If you are cooking a vegetable that grows underground-sweet potatoes, carrots, onion, potatoes to name a few, start cooking in cold water.

By marty from Fredericktown, OH

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June 8, 2010

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 Vi Johnson from Moorpark, CA

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By 1 found this helpful
January 14, 2010

For safety, run cold water in the sink when draining hot water from vegetables or pasta. This will prevent the steam from scalding your hands.

By Sandy from Graettinger, IA

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July 25, 20050 found this helpful

To make dull looking, green cooked veggies brighter again, sprinkle a little baking soda in with the water while they're cooking. They will return to a bright green color again.

By Kim

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By 0 found this helpful
June 12, 2012

Does the steam in bagged vegetables make them too wet? Snip the corner just a tiny bit and hold over the sink to drain excess water. No more puddle on your plate!

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August 3, 20050 found this helpful

Do not put salt on vegetables while cooking them. It will cause the veggie to lose some of its vitamins. Salt afterwards.

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Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

By 0 found this helpful
July 21, 2009

Can I use meat marinade to cook vegetables?

By DANA WILSON from Houston, TX


July 21, 20090 found this helpful

Don't reuse marinade if it's already been used. Use a fresh batch but, yes you can use it. If you like the flavor, go for it!

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July 22, 20090 found this helpful

Not if you've marinated raw meat in it, but if you just want to use previously unused marinade for cooking vegetables, then yes.

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August 6, 20090 found this helpful

You can use the meat marinade with your vegies if you cook the marinade first. Bring it to a boil and simmer for 5 minutes. That will kill any bacteria from the meat. Then you can add it to your vegetables. But I have another suggestion: Pour the cooked marinade on rice, pasta or couscous instead.


Don't forget though, you have to cook it first. Also do not use the uncooked marinade to baste your cooking meat for the same reason. Bacteria from the raw meat. Cook it first and then use it as a basting sauce. Good work asking before doing.

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January 6, 20130 found this helpful

Do you put a lid on veggies that grow in the ground?

By John from Winter Haven, FL


January 13, 20130 found this helpful

For green vegetables, leave the pot uncovered and keep the heat high. It'll help preserve the green color.

For other vegetables, cover the pot. You can reduce the heat, so long as the water stays at a boil.

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ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.

November 16, 20100 found this helpful

This is a good rule of thumb to follow when cooking vegetables. If the vegetable is grown beneath the ground; such as potatoes, carrots, beets and other root type vegetables, then start it in cold water and cook it covered by a lid.


If the vegetable is grown above the ground; such as greens, including cabbage, broccoli and cauliflower, start them in boiling water and leave the lid off.

There are a few exceptions to this rule, such as baking potatoes, for instance, or oven-roasting root vegetables along with vegetables like squash, and bell peppers.

If the vegetables are being cooked or roasted alongside meats though, whatever way you are cooking or roasting, the meat takes precedence over the "just cooking vegetables" rule.

This was a wonderful guide for me when I was learning to cook.

By Julia from Boca Raton, FL


Tips For Cooking Vegetable

This is the kind of thing Home Economics teachers should be teaching if Home Economics is even being taught in our schools anymore. Our two sons are in high school, and Shop isn't even being offered anymore.


If their dad didn't know anything about tools, neither would they. Times are a'changin. Thanks pookarina. ww (04/15/2010)

By Roseanne

Tips For Cooking Vegetable

Excellent advice and I agree wholeheartedly with WiggleWorm and it's sad that times have changed as they have in school :-( Thanks for sharing the tips! (04/15/2010)

By Ann

Tips For Cooking Vegetable

I agree all the way with Deeli and WiggleWorm. I wish they would bring back some of the classes I took when I was in school. Today, it seems as if all they're teaching our kids is how to push paper.

I still learn everything I can about cooking or making a garden or taking care of our pets, and we want our grandchildren to know the kinds of things that build and make a good home. My children would have missed a lot if my husband and I not been taught by our parents. They would never have learned it in school.


This newsletter is a great place to share, and I am so happy to have found it. These tips for cooking vegetables is such a good example. Lee (04/18/2010)

By Lee

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June 8, 20100 found this helpful

Tips and ideas for cooking vegetables. Post your ideas.


Cooking Vegetables

This is how I cooked most veggies. I have a pan that came with my cookware that has holes in the bottom of the pan. It is a Steamer Pan. I place this pan in top of another pan that it fits into perfectly. I use this method for fresh veggies like cauliflower, squash, broccoli and also for steaming frozen veggies as well. Since I have discovered this method of cooking them, I really like it. This is a much better way of cooking veggies. Not only can you drain them well, they are better than cooked in the microwave or directly in water.

If you do not have a steamer pan, look for them where cookware is sold. A great item for the kitchen.


Tips for Cooking Vegetables

I don't have a steamer pan, so I use my french fryer basket. It has a removable handle, so that I can fit it in my kettle, I saved 3 tomato sauce cans and set them in the bottom of the kettle, fill them with water and add water to cover about half the cans. Set the basket in and add your veggies. Cover and steam. It works like a charm.

By Harlean

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June 8, 20100 found this helpful

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


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

Comment Was this helpful? Yes
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