How To Cook a Vegetable

1. When buying a vegetable, only choose the fresh vegetables. Cheap ones are not always the best buy.

2. Wash vegetables thoroughly before paring or cutting.

3. Don't soak potatoes, camote and other vegetables in water and then throw the water away.

4. Cook vegetables until tender; don't undercook or overcook.

5. Use just right amount of water; too much of it is a double waste.

6. In cooking vegetables, be sure the water is boiling before dropping the vegetables in.

7. Cover the most of the vegetables while cooking; exceptions are the strong flavored ones such as cabbage, onions, radish, etc.

8. Acids such as calamansi, kamias, etc., should be added when vegetables are almost done; if added too early, vegetables will not become tender and the green color will turn brownish- green.

9. Should vegetables be pared, be sure to remove the skin as thin as possible.

10. Serve vegetables as soon as they are cooked. Don't cook vegetables long before serving time.