16. COOK YOUR VEGETABLES #2: STEAMED
Steaming vegetables helps retain nutrients. Get the water up to boil before you start steaming, keep the size uniform and don’t over-steam (as a rule tender vegetables only need 3-5 minutes). For taste, add a squeeze of lemon or lime juice in the water and a pinch of salt and pepper.
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17. COOK YOUR VEGETABLES #3: BOILED
Different vegetables take different cooking times, but it’s a good rule of thumb to cook delicate green vegetables in already boiling water – they won’t need long (just five minutes for corn on the cob) and you can time it better. Root vegetables do better in cold water, but be careful not to overcook as you don’t want them to disintegrate.
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18. COOK YOUR VEGETABLES #4: FRIED
Frying – even shallow frying and deep fat frying – is considered a dry heat cooking method, as it doesn’t use water. And while anything deep fried should be eaten in moderation, who can resist an onion ring steaming hot from the fryer?
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