Adding is one of the ways to prepare food, which, on the one hand, is quite simple to perform, and on the other hand, allows you to preserve a maximum of useful substances in them.
Letting over is a cooking method that is applied to a variety of foods, including fish and meat. However, it is most commonly used for vegetables because it takes a relatively short amount of time and allows them to retain their natural benefits.
Adding vegetables
By itself, such a method of cooking vegetables as popping does not require any special culinary skills or special equipment. In general, we can say that simmering is the heat treatment of food in a tightly sealed container, such as a saucepan or skillet. At the same time, the main difference of this processing method is that during the cooking process, vegetables are in a small amount of liquid, which, in turn, is brought to a temperature slightly below the boiling point.
You can use plain water as the liquid used for stewing, however, some housewives use different types of broths to give the finished dish a special taste and aroma. In addition, vegetables can be simmered using animal or vegetable fat. But vegetables that are characterized by a high liquid content, such as tomatoes, can be simmered in their own juice without adding additional ingredients.
Adding carrots
In general, stewing carrots is carried out in the same way as most other vegetables, however, nevertheless, it has its own small characteristics that allow you to achieve the best result. So, for example, to ensure a relatively short cooking period, which will allow you to preserve the maximum amount of nutrients in carrots, it is recommended to cut it into segments not exceeding 1-2 centimeters in each dimension. If it is a medium-sized young carrot, you can cut it into circles, or if you are using a large fruit, you can cut it into cubes.
To prepare steamed carrots, it is recommended to first pour liquid (water or broth) into the dishes used and heat it to the desired temperature, and only then add the carrots themselves. Cooking times will vary depending on the density of the carrots and their age. So, if a young carrot is ready in 20 minutes, then a vegetable that has lain for several months will have to be cooked for about an hour. To check if your dish is ready, you can try to crush it with a fork: if the carrots are easily squeezed, then it's time to turn off the stove.
