Vegetables
Heat, cut size and time decide whether vegetables stay tender-crisp or turn mushy. Choose the method for the texture you want.
Methods
- How to sauté vegetables
Cut vegetables evenly, use a wide hot pan and a little fat, and cook in batches so they brown instead of steam.
- How to roast vegetables
Use high heat, even pieces, a thin coat of oil and space on the tray. Combine vegetables with similar cooking times.
- How to boil and steam vegetables
Boil when speed and direct heat matter; steam for gentler cooking. Cut evenly and stop at crisp-tender.