Re: Re: Cooking Vegetables

[Guest guest]

I might have to actually read that, since I routinely freeze cook veggies.I always thought the mechanism for breaking down the cellular structure was water expanding while freezing, not during thawing.There are some commercial freezers that get much colder than consumer freezers but probably not that cold. JROn May 18, 2007, at 4:08 PM, orb85750 wrote:This article also states:...researchers found that storage of fresh vegetables at much lower temperatures such as -85 C (much higher than for storage in a refrigerator at 4 to 8 C) may cause significant loss of glucosinolates up to 33% by fracture of vegetable material during thawing.THAT MUST BE A TYPO???, because -85 Celsius is -125 Fahrenheit. Nobody has a freezer that goes that cold, right?-Dave>> Hi folks:> > It looks as if finally someone has done some serious work on the > effects of different methods of cooking vegetables.> > It appears steaming for zero to twenty minutes works well, as > hoped/expected:> > http://www.nutritionhorizon.com/newsmaker_article.asp?> idNewsMaker=14011 & fSite=AO545 & next=4> > http://snipurl.com/> > Rodney.>

[Guest guest]

Hi again Bee. I'm a little confused. Since you said to save the water does that

mean I should boil the brussel sproats for 40-45min in water? I usally fry or

roast them in the oven but is this not okay?

Thanks,

You cook vegetables long enough so they change color and are very soft. That is

very noticeable with some foods, like onions, and broccoli. Brussel spouts may

take longer to make them soft, even after they have become a lighter green

color.

Just to be safe you can cook all vegetables 40-45 minutes, but save the cooking

water for its nutrients and use it in broths or soups.

Bee