Cooking Tips from Shashi
Use Lemon juice or any other citrus fruit ingredient to any green
vegetable after it is cooked otherwise it will lose its bright green
colour (also the vitamin C will help you absorb iron from the green
Use a few drops of lemon juice with cauliflower while it is cooking
to help retain its white colour
Overcooked vegetables lose most of their nutrients, texture, colour
Lemon is juicier if it is cooked in warm water for 5 minutes or
heated for 1/2 minute in the microwave.
Soak cut pieces of potato or eggplant in lightly salted water to
Use some citric fruit juice on fresh cut fruit and in fruit salad
to keep fresh colour and texture.
Add a pinch of salt to boiling potatoes to prevent from cracking.