Read these 33 Cooking with Vegetables Tips tips to make your life smarter, better, faster and wiser. Each tip is approved by our Editors and created by expert writers so great we call them Gurus. LifeTips is the place to go when you need to know about Cooking tips and hundreds of other topics.
Have you ever tried to boil corn on the cob only to wind up with hardened kernels, no matter how long it's been on the stove? It may be that you're adding salt, which toughens kernels, to the cooking water. Instead, fill a large pot or straight-sided skillet with cold, unsalted water ¾ of the way up and bring to a rolling boil. Then, carefully drop in several shucked cobs of corn, making sure they're all immersed in the water. Return to a boil. Cover and turn off the heat, allowing corn to remain in the pot 4-6 minutes for perfect, crisp-tender corn every time.
Broccoli cooking tips:
After you have cooked your broccoli (or other green vegetables), remove them from the cooking water and immediately plunge them into ice cold water. This will not only stop the cooking process, but also leave the broccoli at just the right temperature to eat.
First remove the stem from the fruit. Using a sharp knife, slice the avocado in half, turning the avocado on the blade as you slice. Twist the avocado halves to pull apart. If possible, scoop the seed out with a spoon. If the seed won't come out with a gentle tug, then pierce the seed with your knife. Give the blade a gentle twist and remove the seed. Make a small slice down the skin on the outside, and simply peel it away. Now you are ready to serve it, slice or mash for guacamole.
Spinach cooking tips:
Place bunch of spinach in a large bowl of tepid water, leaving the stems tied together. Shake gently to loosen the dirt, opening the bunch slightly as you shake the spinach. Drain spinach, clean the bowl and add cold water. Wash in cold water twice, draining in between washings. When done washing, shake the spinach gently to remove as much water as you can. Refrigerate, leaving the ends tied together for easier trimming.
Interested in making roasted garlic? Here are simple garlic cooking tips:
You will need:
1 Head of Garlic, unpeeled
1 Tbsp Olive oil
Preheat oven to 350 degrees F. Cut off top quarter inch of garlic head (pointed end). Drizzle oil over the head. Wrap head in foil, and bake until golden, about one hour.
To make corn-on-the-cob on the grill, gently fold back the corn husk. Remove the silk. Add one Tbsp of butter and 1 Tbsp of water to each ear. Close the husk and wrap tightly in foil. Place on a hot grill with the hood closed. Cook for 25-35 minutes, turning often. Carefully remove foil and husk.
There are many methods that have been recommended over the years to stop the tears when you are chopping onions. Some people say that slicing them while holding them underwater works...but it seems too dangerous to me! I've also had someone tell me they hold a piece of bread in their mouth while they are slicing. I just keep my mouth closed. As long as I don't talk or breath through my mouth while I'm chopping, I never shed a tear.
To clean leeks, trim and remove the root ends and any damaged parts of the green leaves. Starting at the green end, split each leek in half, with the knife stopping about an inch short of the root end. Spread leaves and white root end apart and wash thoroughly under cold running water. When you think the leek is clean, wash it again...there is probably still some dirt lingering between the layers.
Taking a seed out of an avocado: Cut the avocado in half. With a little force and a sweeping motion from about a foot above the seed, drop a chef`s knife down into it. The knife is stuck in the seed. Now, holding the avocado in one hand, use the other to turn the knife to give a twisting motion and the seed comes out of the avocado.
Plantains resemble the banana, but are very different. First, plantains are not actually a fruit. Second, they do not ripen as quickly as bananas. Plantains can take up to a month to ripen from the time they are picked. You will know if they are ripe because the plantain's skin becomes a dark brown or black color. At this stage the plantains are sweet and ready to use in your favorite recipe.
Give your corn on the cob a little more flavor by making a sauce out of butter and Parmesan cheese. In a bowl combine half a stick of butter, two Tbsp. of Parmesan cheese, 1/2 tsp. of salt, and 1/2 tsp. of pepper. Microwave on high until the butter has melted completely. Stir and spoon over your corn on the cob.
Wax beans have many health benefits including extra iron and vitamin C. They are almost fat free and low in cholesterol. The best thing about wax beans is that you can use them as a substitute for green beans in almost any recipe. You can even toss them in with the green beans. The taste isn't too much different, so you should have no trouble getting your kids to eat them.
Slightly cook your green beans, but make sure that they are still crunchy. Place them in a sterilized jar. Set an equal amount of water and vinegar in a pot and bring it to a boil. Pour the mixture over the green beans. Add one tsp. of salt and two sprigs of dill weed. Close the lids and then set the jar on a shelf for three days. After that you can eat your beans.