Happy St. Patrick's Day, everyone. lol
I'm hoping the great cooks of the board will be able to answer this question
Does anyone know if the wonderful and precious nutrients in vegetables are lost during the roasting process? Thanks.
Happy St. Patrick's Day, everyone. :lol:
I'm hoping the great cooks of the board will be able to answer this question:
Does anyone know if the wonderful and precious nutrients in vegetables are lost during the roasting process? Thanks.
It's inevitable that you will lose nutrients whatever way you cook them. The best way to retain the nutrient level would be to grill them quickly over high heat (bbq for example), the next best way would be cast iron stove top grill pan, then roasting. The trick is to not overcook them (which is the old traditional British way of killing vegetables or anything) and so you want your vegetables to be a little al dente (not raw obviously).
DO NOT blanch then before cooking, that'll suck any goodness out of them regardless of how you finish them.
Oh, and salt them after cooking, maybe sprinkle some salt onto them in the last 5 minutes or so.
Andrew :)
Nope, roasting keeps all the goodness in, it's boiling that does the damage.
What if you boil the vegetables but then add the water from the veg to the gravy? Would you not still get the nutrients that way or have you basically just evaporated them?
I'm sitting here with some aged cheddar cheese, some pickled onions, a good tasting tomato, some whole grain bread and a John Courage Amber Ale, and I'm reading about vegetables :roll:
Pilgrim, I always use my veggie water in my gravy after I have made the roux and added the juices from the meat. It's the way I was taught by my mum. It horrifies my when I see people making Bisto gravy with just water out of the tap or the kettle!!! If you really must use Bisto then add a bit of goodness and flavour with the veggie water!!!!!
There's nowt worse than tasteless gravy. mad
Debs x smile
I'm sitting here with some aged cheddar cheese, some pickled onions, a good tasting tomato, some whole grain bread and a John Courage Amber Ale, and I'm reading about vegetables :roll:
:lol: :lol: :lol:
That sounds yummy.
I steam my broccoli and cauliflour til it's tender/crisp. Eat plate loads of the stuff. I was wondering more about asparagus, bell peppers, onions and other types of vegetables.
I think the bottom line is to not overcook them, like Andrew says.
Though I have no worries of overcooking vegetables or anythingh else for that matter - as I left the UK long ago, so it's no longer in the blood! :wink:
Pilgrim, I always use my veggie water in my gravy after I have made the roux and added the juices from the meat. It's the way I was taught by my mum. It horrifies my when I see people making Bisto gravy with just water out of the tap or the kettle!!! If you really must use Bisto then add a bit of goodness and flavour with the veggie water!!!!!
There's nowt worse than tasteless gravy. :mad:
Debs x :smile:
I do the same, Debs!
Can't stand that Bisto Gravy Granules crap, tried it only once ( I didn't buy it) the fat content in it coated the roof of my mouth. Ewww, nasty stuff!
Ooops, I meant cauliFLOWER
Nope, roasting keeps all the goodness in, it's boiling that does the damage.
Beg to differ. The only way to retain the nutrients and mineral etc etc is to eat them raw. Anytime you heat anything fruit or vegetable nutrients will inevitably lose some of their value due to the moisture that is lost during the heating process. You simply could'nt roast/sear vegetables fast enough to retain 100% of their original nutrients.
At least that is what I learnt when I studied nutrition.
Andrew
Veggies taste good if they're fried in bacon fat. But thats not the "goodness" you mean, is it ?
I agree with Emeril, pork fat rules lol
And some veggies are better when cooked, tomatoes for one, not really sure how many others.
Here's a BBC link
http//news.bbc.co.uk/1/hi/health/359175.stm