If you add all your flavourings and oil to a large warvs and don't use it it will taste fine but even the warm pan in which you made it and the condiments themselves will act to pull moisture out of the vegetables and make it limp and less crunchy. Therefore keep some of the vegetable mix by itself in a fridge box till you need it and then add the flavourings.
What is a truly great starter for you salad is to simply sauté a handful or so of cherry tomatoes in butter or oil till they split or soften. Now you might think this is out of keeping with the theme but all tomatoes have a lycopene precursor which is activated by cooking and is one of the factors that is said to make cooked tomatoes a super food. The smaller the tomato the relatively greater is the skin surface you will have added and tomato skin, like all fruit and vegetable skin is quite high in fibre.
Tomato purée is also very good, it being a strained and already briefly cooked. I actually think the puree has be reduce somewhat so while not as stiff as tomato paste which has been cooked for hours, it is still a marvellous standby for taste and health.
It is worth mentioning again to add your oil last so the water soluble additives and the moisture of the vegetable allows the flavours to adhere to them and/or sink in.
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