.Cooking Vegetables
Source of Recipe
Cooking for Graduate Students & Other Beginning Kitchen Dwellers (James W. Cooper)
Recipe Link: http://wywahoos.org/wahoos/cookbook/cover.htm
Frozen Vegetables
You can cook most frozen vegetables in a covered saucepan with a minimum amount of water (say 1/4 to 1/2 cup) in 5-10 minutes. The exception is mature lima beans which may take 20-30 minutes. Frozen broccoli or asparagus are best cooked by steaming and ar e described below.
In cooking frozen vegetables, you want to minimize the water to preserve the flavor and nutrition which can get leached away in large amounts of water. Always add a dash of salt for flavor during cooking. Drain the vegetables and add a Tb of butter or mar garine. Cover the pan while the butter melts and then serve.
Green vegetables such as beans are best cooked uncovered. This prevents a buildup of acids in the cooking water which reduce the green color, because the acids are much more volatile than the water.
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Microwaved Vegetables
You can cook many green vegetables in almost no water in a covered dish in a microwave. This is, in fact one of the best main dish uses for the microwave. Put the vegetables in a covered glass or ceramic dish, add 3 Tb water and a Tb of butter and put in the microwave for about 5 minutes. This depends on the power of your microwave and you should check the manual or experiment before blindly assuming any cooking time is the right one.
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