Guest guest Posted May 18, 2007 Report Share Posted May 18, 2007 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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 18, 2007 Report Share Posted May 18, 2007 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 --- In , " Rodney " <perspect1111@...> wrote: > > 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. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 19, 2010 Report Share Posted October 19, 2010 > > Hi Bee, > I know you have said we need to cook greens at least 40-45min to break down the cell walls. I was wondering if this goes for onions and brussel sproats also? I usually saute onions in CO for about 25-30min. Is this long enough? What about brussel sproats? I also cook these for about 25-30min but should I be frying these longer? Or maybe putting them in the oven at 325 for at least 40min? +++Hi , 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 19, 2010 Report Share Posted October 19, 2010 > > 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? +++Hi , Roasting or frying dries them out more the longer you cook them, so cooking in water is always best. You can cook them first, and then roast or fry them with butter or coconut oil so they are more flavorful. Bee Quote Link to comment Share on other sites More sharing options...
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