Vegetables can be diced, minced or cut into matchsticks. When a vegetable is diced, it is cut into cubes. The cubes can be large, medium-sized or small.Know More
Large cubes are good for stews, while medium-sized cubes are used in roasts. Vegetables cut into small cubes are good for sauteed meals and in soups. Vegetables cut into a very small dice called brunoise are used as garnish.
Mincing is smaller still and is used for aromatics such as garlic or ginger. Matchstick cuts are largely made for aesthetic reasons and make a meal look especially attractive. As with a dice, the matchstick cut has different sizes. The batonnet cut is the thickest, followed by the alumette cut, then the julienne cut. The julienne cut is the most popular type of matchstick cut.
Chiffonade is a cut used for leafy vegetables such as lettuce or herbs including basil. The chiffonade cut also keeps herbs from turning black and unattractive. The leaves are placed on top of one another, rolled up and then quickly and thinly sliced. A paring knife is often used to perform a chiffonade.
Other knives to cut vegetables are the standard chef's knife and a serrated knife, which is excellent for cutting tomatoes. All knives must be kept sharp.Learn more about Vegetables
It generally takes between five and 10 minutes to boil Brussels sprouts, depending on factors such as the size of the vegetables, the amount of water in the pot and the heat settings on the stove top. The best way to tell when Brussels sprouts are thoroughly cooked through is to make sure that a knife inserted into the sprouts slides in easily.Full Answer >
Steamed vegetables with chili-lime butter is a good recipe for lightly cooked vegetables. It earns a five-star rating from users at Betty Crocker's website.Full Answer >
Frozen vegetables can be steamed using stovetop or microwave methods. Steaming is one of the best ways to cook them and helps retain the nutrients more than other methods of cooking.Full Answer >
Some vegetables that are rich in iodine include baked potatoes, canned corn, green beans and sea vegetables. Sea vegetables include kelp, arame, hiziki, kombu and wakame. Kelp has the highest iodine content of any food on the planet with just one serving offering over four times the daily minimum.Full Answer >