Cooking time for vegetables. Cook, fry, bake!

ATcooking vegetablesIt is important to catch the moment, otherwise you risk not only spoiling the taste of the products, but also losing their useful properties. Most plant products, in fact, suitable for human consumption initially. When it comes to heat treatment, it is advisable to bring vegetables to half-ready: this way they will not fall apart and preserve their properties.

The time required for this is different for all vegetables. It is influenced by the method of preparation and the preparation itself. For example,frying vegetablesoften one of the fastest options, but not always. Baking is the easiest, and cooking is not for everyone. In this article we will tell you about how much time is needed for this or that way, so that vegetables will maximize their taste.

How many vegetables are prepared

Beans

How to cook beans? The controversial question, it all depends on whether you soaked it for 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 not hard beans of pleasant light green or light yellow color. It is such a string bean that has tenderness and juiciness, which is so appreciated in it.

  • Hot (fresh) - 10 minutes.
  • Hot (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 the already boiling water.

Brussels sprouts

Unique greens that are suitable for soups, stews and salads. Cut off the inedible head of cabbage before use.

  • Fry - 3 minutes.
  • Baking - 35 minutes at 200 degrees.
  • Cooking (fresh) - 5-7 minutes.
  • Cooking (frozen) - 10-12 minutes.

No one is immune from any bugs, and the Brussels sprouts are too small to be cleaned by hand. Before cooking, soak the coaches in water with lemon juice for 15 minutes.

Cauliflower

Before cooking, soak it briefly in water with lemon juice so that the inflorescences do not darken. The process of boiling, which takes up to 7 minutes, is mandatory almost always, after which you can do anything with cabbage. It will become soft and delicate in taste.

  • Frying (boil for 7 minutes beforehand) - 15–20 minutes.
  • Baking - 20 minutes at 180 degrees.
  • Cooking - 10-15 minutes.

Bulgarian pepper

The constant use of this vegetable in its raw form will not allow avitaminosis to develop. During heat treatment, useful properties are lost, so the timing of its preparation is extremely small.

  • Frying - 10-15 minutes.
  • Baking - 15 minutes at 200 degrees.
  • Cooking - 3 minutes.

Carrot

Carrots are good and as a condiment, and by itself. Use it to make a dish a sweet or make it an original dessert. Carrots go well with honey as well as pumpkin.

  • Hot meal - 5 minutes.
  • Baking - 40 minutes at 180 degrees.
  • Cooking (chunks) - 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.

  • Fry - 5–8 minutes.
  • Baking - 15–20 minutes at 200 degrees.
  • Cooking - 7-10 minutes.

Pumpkin

Soft sweetish taste of pumpkin goes well with fragrant and spicy spices, honey and any other vegetables.

  • Frying - 15 minutes.
  • Baking - 25 minutes at 180 degrees.
  • Cooking (slices) - 20-30 minutes.

Broccoli

It differs from cauliflower in greater density and delicate grassy taste. This ingredient is great for shading the tastes of others, but does not tolerate prolonged heat treatment. Add broccoli shortly before the dish is ready.

  • Fry - 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.

  • Fry - 10 minutes.
  • Baking (slices) - 30 minutes.
  • Baking (whole) - 40–50 minutes.
  • Cooking - 20-30 minutes.

Corn

Rich taste and softness are achieved with full respect for cooking time. Also remember that when cooking corn you need to salt only 5 minutes before it is ready, otherwise it will turn out to be tough.

  • Frying (grain) - 5 minutes.
  • Frying (cob) - 35 minutes.
  • Baking - 40 minutes at 200 degrees.
  • Cooking (young) - 15-20 minutes.
  • Cooking (old) - 1-2 hours.

Onion

Onions are completely edible, but before cooking it is better to trim the top and roots. Before cleaning, soak it in water for a couple of minutes, and the husk will separate easily.

  • Fry - 10 minutes.
  • Baking - 30-35 minutes at 200 degrees.
  • Cooking - 10 minutes.

Zucchini

Dietary and hypoallergenic! A large number of recipes for baked zucchini, but all methods of cooking in their own way reveal this product.

  • Fry - 5-7 minutes.
  • Baking (slices) - 20 minutes.
  • Baking (whole) - 35 minutes.
  • Cooking - 15–20 minutes.

Beet

Capricious vegetable that when cooked behaves unpredictably depending on the size. A little trick: for the beets to cook faster, do not need to clean it before cooking.

  • Fry - 20 minutes.
  • Baking - 1 hour at 180 degrees.
  • Cooking - an hour and a half.

Cabbage

Especially delicious is stewed cabbage with grated carrots. It is curious that it is best to cook it not on vegetable oil, but on smaltse.

  • Carcass - 30-40 minutes.
  • Baking - 40 minutes at 180 degrees.
  • Cooking - 15-25 minutes.

Potatoes

So that the fried potatoes do not boil in the pan, but turn out to be crisp and golden, its layer should not exceed 5 centimeters.

  • Fry - 25 minutes.
  • Baking - 30 minutes at 180 degrees.
  • Cooking - 25 minutes.

And remember that you can peel vegetables only immediately before cooking! Otherwise, they quickly lose their taste.