IN cooking vegetables it is important to seize the moment, otherwise you risk not only spoiling the taste of the products, but also losing their useful properties. Most plant foods are, in fact, edible initially. When it comes to heat treatment, it is advisable to bring vegetables to half-readiness: this way they will not fall apart and retain their properties.
The time it takes to do this is different for all vegetables. It is influenced by the method of preparation and the preparation itself. For example, frying vegetables often one of the fastest options, but not always. Baking is the easiest, and cooking is not suitable for everyone. In this article, we will tell you how long it takes for one method or another for vegetables to fully reveal their taste.
How many vegetables are cooked
Beans
How much to cook beans? A moot point, it all depends on whether you soaked it the night before or not.
- Frying (with soaking) - 2 hours.
- Baking (with soaking) - 1 hour at 150 degrees.
- Cooking (with soaking) - 40-50 minutes.
- Cooking (without soaking) - 5-6 hours.
Green beans
Choose beans that are not tough and are pleasantly light green or light yellow in color. It is such green beans that have the tenderness and juiciness that are so appreciated in it.
- Frying (fresh) - 10 minutes.
- Frying (frozen) - 15 minutes.
- Baking - 30-40 minutes at 200 degrees.
- Cooking (fresh) - 5-7.
- Cooking (frozen) - 7–12.
Important: When cooking, be sure to throw the beans into already boiling water.
Brussels sprouts
Unique greens suitable for soups, stews and salads. Cut off the inedible head base before use.
- Frying - 3 minutes.
- Baking - 35 minutes at 200 degrees.
- Cooking (fresh) - 5-7 minutes.
- Cooking (frozen) - 10-12 minutes.
No one is immune to bugs, and Brussels sprouts are too small to be peeled by hand. Soak the cabbage heads in water with lemon juice for 15 minutes before cooking.
Cauliflower
Soak it briefly in water and lemon juice before cooking to prevent the buds from darkening. The boiling process, which takes up to 7 minutes, is almost always required, after which you can do whatever you want with the cabbage. It will become soft and delicate in taste.
- Frying (pre-boil for 7 minutes) - 15–20 minutes.
- Baking - 20 minutes at 180 degrees.
- Cooking - 10-15 minutes.
Bell pepper
The constant use of this vegetable in its raw form will not allow the development of vitamin deficiency. During heat treatment, useful properties are lost, so the time for its preparation is extremely short.
- Frying - 10-15 minutes.
- Baking - 15 minutes at 200 degrees.
- Cooking - 3 minutes.
Carrot
Carrots are good both as a seasoning and by themselves. Use it to add sweetness to a dish or make an original dessert out of it. Carrots pair with honey as well as pumpkin.
- Frying - 5 minutes.
- Baking - 40 minutes at 180 degrees.
- Cooking (in pieces) - 10 minutes.
- Cooking (whole) - 20-30 minutes.
Asparagus
One of the least high-calorie foods that does not tolerate long storage. The maximum period is 4 days, after which the taste and benefits are irretrievably lost.
- Frying - 5-8 minutes.
- Baking - 15-20 minutes at 200 degrees.
- Cooking - 7-10 minutes.
Pumpkin
The mild sweetish taste of pumpkin goes well with aromatic and hot spices, honey and any other vegetables.
- Frying - 15 minutes.
- Baking - 25 minutes at 180 degrees.
- Cooking (in pieces) - 20-30 minutes.
Broccoli
It differs from cauliflower in greater density and delicate herbaceous taste. This ingredient is great to set off the tastes of others, but does not tolerate prolonged heat treatment. Add broccoli shortly before cooking.
- Frying - 5-7 minutes.
- Baking - 25 minutes at 180 degrees.
- Cooking - 4-8 minutes.
Eggplant
Eggplants have a floury, spicy taste. They are able to complement the dish or be its only component. The most popular are baked, stuffed and fried eggplants.
- Frying - 10 minutes.
- Roasting (in slices) - 30 minutes.
- Bake (whole) - 40-50 minutes.
- Cooking - 20-30 minutes.
Corn
Rich taste and softness are achieved with full respect of the cooking time. Also remember that when cooking, corn should be salted only 5 minutes before being cooked, otherwise it will turn out tough.
- Frying (grains) - 5 minutes.
- Frying (ears) - 35 minutes.
- Baking - 40 minutes at 200 degrees.
- Cooking (young) - 15–20 minutes.
- Cooking (old) - 1-2 hours.
Onion
Onions are completely edible, but it is best to trim the tops and roots before cooking. Soak it in water for a couple of minutes before cleaning, and the husk will peel off easily.
- Frying - 10 minutes.
- Baking - 30-35 minutes at 200 degrees.
- Cooking - 10 minutes.
Zucchini
Diet and hypoallergenic! A large number of recipes for baked zucchini, but all cooking methods reveal this product in their own way.
- Frying - 5-7 minutes.
- Roasting (in slices) - 20 minutes.
- Bake (whole) - 35 minutes.
- Cooking - 15–20 minutes.
Beet
A capricious vegetable that, when cooked, behaves unpredictably depending on its size. A little trick: to make the beets cook faster, you don't need to peel them before boiling.
- Frying - 20 minutes.
- Baking - 1 hour at 180 degrees.
- Cooking - an hour and a half.
Cabbage
Stewed cabbage with grated carrots is especially tasty. It is curious that it is best to cook it not with vegetable oil, but with lard.
- Carcass - 30-40 minutes.
- Baking - 40 minutes at 180 degrees.
- Cooking - 15-25 minutes.
Potatoes
To prevent fried potatoes from being cooked in a pan, but to turn out crispy and golden, its layer should not exceed 5 centimeters.
- Frying - 25 minutes.
- Baking - 30 minutes at 180 degrees.
- Cooking - 25 minutes.
And remember that you can only peel vegetables just before cooking! Otherwise, they quickly lose their taste. Time is a key moment in cooking and life in general, so don't waste it and share our cheat sheet with your friends!