How and how much to cook vegetables for vinaigrette and for salad in water in a saucepan, in the microwave in a bag

Vinaigrette came to us from French cuisine, but our compatriots often prepare it in their own way, including eggs, herring, and mushrooms. However, the basis of this popular salad almost always remains boiled potatoes, beets and carrots. It is important for a novice housewife to know how long to cook vegetables for a vinaigrette so that they come out soft, but not overcooked.

How to cook vegetables for vinaigrette and salads in a saucepan

Many housewives prepare vegetables for vinaigrette, Olivier salad and other salads, but they do not always have much time for this. Especially when unexpected guests are going to come to you. Therefore, try to prepare them in advance. From this article you will learn how to do this very easily and quickly.

Ingredients:

beets – 5 pcs.;
potatoes – 4 pcs.;
carrots – 2 pcs.;
water.

Cooking method step by step:

The most important thing is to choose the right vegetables. To do this, it is best to use vegetables of the same size and medium size. This is necessary so that they cook at the same time and quickly enough.
Be sure to thoroughly wash the vegetables under the tap before cooking. If they are very dirty, first soak them in cold, clean water for a few minutes. And then drain the water from them and lightly wipe them with a paper towel. We do not cut off the tails of beets so that the juice does not boil during cooking.
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If you are preparing vegetables for a vinaigrette, you can cook them all at once and in one vessel. Just put them in the pan one at a time: first the beets, since they take longer to cook, then the carrots and lastly the potatoes, because they cook the fastest.
Pour cold water into the pan until it completely covers the vegetables. Then put the pan with the contents on the stove, bring to a boil, reduce the heat to low and cover with a lid. Continue cooking for about 20 minutes. This time is enough to boil the potatoes.
After a while, check the potatoes for readiness by piercing them with something sharp. Take it out and put it in a separate bowl. Carrots take longer to cook, so leave them in the pan and continue cooking. Usually it takes 30-40 minutes to prepare.
After another 20 minutes, check the carrots for readiness and place them on a separate plate. We will also check the beets for doneness. I have it small today, so it’s already cooked. Turn off the stove, take out the beets and place them on a separate plate. Let the vegetables cool completely. This should be done on separate plates or on one large one, just so that they do not touch each other.
Cooking time is taken into account from the moment of boiling, but is approximate and depends on the variety and size. It is convenient to cook vegetables in advance and place them in the refrigerator to cool. They are stored in different forms, both unpeeled and peeled or chopped in separate containers. It is very comfortable.

If you are preparing vegetables not for vinaigrette, but for any other salad, then it is best to cook the potatoes separately, as they can be colored. You can also prepare other vegetables. Cook tasty, healthy and with pleasure.

A Brief History of Vinaigrette

The specific country of origin of the vinaigrette could not be determined; presumably the salad originates from Sweden or Germany. Back in the 19th century, an English cookbook mentions a recipe for Swedish salad. The main ingredients are boiled vegetables and herring.

But this fact does not explain the origin of the name. Previously, a mandatory component of the salad was a vinegar dressing. One of the French chefs, noticing how a specific dressing was added to a dish of boiled vegetables, exclaimed: “Vinaigre?” A distorted version of the word quickly attached itself to the famous salad. In fact, translated from French, Russian salad simply means “vinegar.”

There is another, rather funny story about vinaigrette salad. When Catherine II was given the opportunity to try a strange salad of boiled vegetables, the queen immediately put the plate away with the words: “Fi! Not anyone." Indeed, cooked vegetables were served to the Russian crown only hot. But, despite this, the dish took root in Russia and has since been called vinaigrette.

How to cook vegetables in the microwave in a bag

Many housewives prepare vegetables for various salads, but they do not always have much time left for this. Especially when unexpected guests are going to come to you. Let's figure out how to speed up the cooking process, and how to quickly and easily cook carrots and beets in the microwave. Vegetables turn out no worse than cooked on the stove.

Ingredients:

carrots and beets - 2 pcs.

Cooking method step by step:

The most important thing is to choose the right vegetables for cooking. For this, it is best to use young vegetables. Then the cooking time will be significantly reduced. A root vegetable such as beets should be of medium size with thin dark red skin without damage or rot. The carrots should ideally also be medium in size so that they cook as quickly as possible. The color is orange, but by no means red and yellow.
Vegetables for salads in the microwave turn out delicious, almost like baked in the oven, but much faster. In addition, during this process the beets do not lose their bright color and rich aroma. We will cook them without water.
Let's prepare the vegetables. To do this, be sure to thoroughly wash them under the tap before cooking. If the vegetables are very dirty, first soak them in cold, clean water for a few minutes. And then drain the water from them and lightly wipe them with a paper towel.
We will cook beets and carrots, only at different times, since carrots cook faster. But then I’ll remove the finished carrots and continue cooking the beets. Let's start by taking a large glass or ceramic plate without a pattern and without a gold frame, or use a special microwave-safe dish, make sure it is dry, and put the carrots in it. First we wrap the beets in a bag, tie them up, use a toothpick to make punctures in several places and place them next to the carrots. The holes in the bag are needed to prevent it from exploding during cooking. We will also make small punctures in the carrots. There is no need to cover the vegetables with a special lid.
Then we put the plate of vegetables in the microwave. Let's set the power to 800, and the time first to 6 minutes, and plug it into the network.
After a while, open the microwave and check how the vegetables feel. Turn the carrots over to the other side and turn on for 4 minutes.
After a while, open the oven and check the vegetables for doneness. The best way to do this is to simply poke it with a fork or toothpick. If it goes in and out easily, then it is ready for further use. Just let the carrots cool first.
Carefully transfer the finished carrots to a separate plate. Let's continue cooking the beets. After a while, carefully open the bag so as not to get burned, as during this hot steam comes out. Let's check for readiness. So, in just 10-13 minutes you can cook vegetables in the microwave.

I really like this cooking method because it is very fast. The vegetables are not watery, bright and tasty. Of course, some chefs prefer to cook vegetables straight away without peeling. But I find it more convenient to peel already prepared vegetables.

Storage time, unseasoned dish

Vinaigrette is an extremely perishable dish. The main reason is the acidic products in the composition. Within 24 hours, a salad with sauerkraut and pickled cucumbers should not be eaten. At the same time, it very often seems that there are no signs of unsuitability, but such a dish has a very aggressive effect on the stomach.

The best way to achieve long-term shelf life is to separate the ingredients. Boiled vegetables, seasoned only with oil, will be stored in the refrigerator for 4-5 days. Adding vinegar already reduces the storage time by 2-3 days, and pickled or salted vegetables, as already mentioned, will ruin the salad within a day.

Vinaigrette is a very simple but delicious salad. You don’t have to stick to the recipes described; you can add other vegetables and experiment with dressing.

Source

How to cook vegetables in a slow cooker

Many people love to eat food containing healthy vegetables, such as beets, carrots and potatoes, but not everyone knows how to easily and simply prepare them, and modern household appliances, the so-called multicooker, will help you with this, which will significantly reduce the heat treatment process . From this article you will learn about the simplest, but very healthy recipe for preparing vegetables for salads and so on. Many people advised me to cook vegetables this way. This is my first time doing this.

Ingredients:

beets – 3 pcs.;
potatoes – 4 pcs.;
carrots – 3 pcs.;
water.

Cooking method step by step:

It is very important to choose the right vegetables. It is best to use young ones for this. Then the cooking time will be significantly reduced. Beets should be medium in size with thin dark red skin and tops, without damage or rot. Try to choose medium-sized carrots so that they cook as quickly as possible. The color is orange, but not very bright, as this may indicate the content of pesticides, and in no case red-yellow. The potatoes are also small, without damage and greenery on the surface, since this is not only not healthy, but even harmful and can cause poisoning.
Let's prepare the vegetables. To do this, first cut off the tail and tops from the beet tubers, which can be used to prepare salad or beet soup. If your vegetables are very dirty, it is better to first soak them in cold water for a few minutes. Then we drain the water from them, and only after that we thoroughly rinse them under the tap and lightly dry them or wipe them with a paper towel.
Next, place the washed vegetables in the multicooker bowl and fill with cold water to the last mark. Close the lid, check if the steam escape valve is closed and turn on the multicooker.
In the menu, select the “Steaming” mode. Which one to choose depends on the brand of your home appliance. Set the timer for 16 minutes, press the “Start” button and wait until the required time has passed.
In the “Steam Cooking” mode, the time will begin to count only after a certain temperature and pressure have been reached in the multicooker.
After a while, when the multicooker signals the end of cooking, open the lid. Let's check the vegetables for readiness. This can be done by simply piercing it with a fork or toothpick. If it pierces easily, then everything is ready.
Then use a fork to take out the finished potatoes and place them in a large plate. And the carrots and beets are not fully cooked yet, so we will leave them in the multicooker bowl. Set the timer for 10 minutes and cook until done.
After a certain time, check the vegetables and make sure they are ready. Take them out with a fork and put them in a large plate. Let stand and cool for a few minutes. Only then we peel it and can use it for further cooking. To do this, cut the prepared vegetables into small cubes or pass them through a grater.

I see only advantages in this method of cooking vegetables: you don’t need to stand at the stove and control, vegetables retain the maximum of substances and vitamins beneficial to the body. And most importantly, cooking is easy, simple and very fast.

Baked beets

Another interesting way to cook beets in a slow cooker, which is best suited for young vegetables at the beginning of the season, when they are juicier and more tender. To prepare, wash the vegetables, dry them with a paper towel, wrap each one in foil, after dripping some vegetable oil inside. Lubricate the multicooker bowl with it and place the beets in it. Turn on the “Bake” program for one hour.

How to steam vegetables in a slow cooker

One of the healthiest ways to cook vegetables is by steaming them. With this heat treatment, the vegetables do not overcook and do not lose their vitamins at all. And thanks to the miracle helper of the multicooker, the process will go several times faster.

Ingredients:

potatoes – 3 pcs.;
carrots – 2 pcs.;
beets – 2 pcs.;
water – 1.5 l.

For the presented recipe, the recipe contains only potatoes, carrots and beets; if desired, you can take any others, for example, various varieties of cabbage, green beans, and even corn on the cob. That is, everything that is usually cooked in a saucepan on the stove.

Step-by-step cooking recipe:

Wash all vegetables thoroughly.
Place the vegetables in a special plastic container with holes.
Do not cut off the stems of carrots and beets, and do not peel the vegetables. Be sure to remove any existing “eyes” from the potatoes.
Pour water into the multicooker.
Place in a bowl, a container with holes, loaded with vegetables.
When closing the lid of the multicooker, you need to check that it is closed tightly; if the vegetables are in the way, then you need to remove the excess ones.
Turn on the multicooker to the “Steam” mode, time 40 minutes and wait for the final signal.
After the signal, open the lid and remove the vegetables. Be sure to remove the beets into a clean cup of cold water until they are ready. Place the remaining vegetables on a flat plate.
That's all, the vegetables are ready to steam in the slow cooker. As you can see, the cooking process is very simple and fast. The vegetables turn out soft, not overcooked, with a rich aroma and taste. In this way, you can cook vegetables for any salad (vinaigrette, Olivier salad, etc.). So try it, steam the vegetables in a slow cooker; after the first cooking, you will cook it in the future only this way. Even a teenager can handle the technology one hundred percent.

Cook, experiment, surprise your loved ones with various new items from your personal cookbook. With steamed vegetables, your dishes will become even more aromatic, tasty and piquant.

And in conclusion, I would like to add that by steaming in a slow cooker, you can also cook one mashed potato, peeled. It will also turn out very tasty, rich, and not overcooked. These potatoes can be served as an appetizer with lightly salted herring and onions. It will look elegant, beautiful and appetizing on the holiday table.

A simple recipe for snacks with beans

It turns out that this type of dish is also considered a classic, and to be honest, I have never tried a salad with beans. Let's figure out how to cook it together; by the way, it's better to take canned beans, so it will take a minimum of time to cook.

Ingredients:

Large beets - 1 pc.;
Potatoes - 5 pcs.;
Large carrots - 2 pcs.;
Sauerkraut - 250 gr.;
Pickled cucumbers - 5 pcs.;
Canned beans - 1 can;
The onion is large,
Refined vegetable oil - for dressing;
Salt - optional.

Cooking method:

1. Wash the carrots, beets and potatoes well and place in a large saucepan. Cook the vegetables until tender, then cool and peel. Cut into medium pieces.

Advice!! Cut vegetables into the same shape and size. This way the dish will look much more aesthetically pleasing.

2. We also cut the pickled cucumbers into cubes and open the can of beans.

3. Pour all the prepared vegetables into a deep container, add beans and cabbage. Finely chop the onion and add to the rest of the ingredients.

4. Mix everything well, add salt to taste and season with vegetable oil. Eat to your health!!

How to cook vegetables for baby's complementary feeding

How to prepare complementary foods from vegetables at home for an infant if he doesn’t really like canned food and they are not suitable for everyone. And all this is due to the fact that many manufacturers neglect additives in the form of salt, sugar, and so on. After all, the baby has a very delicate stomach, so he only needs high-quality and healthy food. Let's prepare them in reserve, preserving the freshness and taste of this product for a week. To do this, we use the most easily digestible vegetables.

Ingredients:

zucchini – 5 pcs.;
cauliflower – 2 pcs.;
broccoli – 1 kg.

Cooking method step by step:

It is very important to choose the right vegetables for cooking. As for broccoli, choose heads with elastic leaves that are rich in color and without damage. When choosing fresh cauliflower for preparing children's dishes, you need to choose one that does not have visible damage or black spots. The presence of yellowed leaves on the head of cabbage indicates that the vegetable is stale. Choose small, young zucchini to feed your baby. The vegetable should be elastic to the touch, without softness or spots, and the skin should ideally be light and smooth.
Let's start by preparing the vegetables. In our case, these are zucchini, cauliflower and broccoli. Let's start with the zucchini, which we will first rinse under running cold water and lightly dry or wipe with a paper towel. And only then we clean it and it is best to do this with a special sharp knife for cleaning. Then rinse thoroughly again and soak in cold water for 3-5 hours. It can be either regular zucchini or zucchini. After a while, cut it into medium-sized cubes.
Divide the cauliflower into inflorescences, wash thoroughly under the tap and soak in cold water for 3-5 hours.
If your broccoli is fresh, then divide it into small florets, remove the outer layer from the thick stems and cut into pieces of approximately the same size. Only after this we wash and dry slightly to remove excess moisture. And if you have frozen broccoli, as in my case, then simply put it in a deep bowl or colander and defrost it.
We will steam the vegetables. For this I have a multicooker with a double boiler function. This is where we will steam our vegetables. 20 minutes for each batch of vegetables.
Let's prepare the multicooker for work. To do this, pour cold water into the bowl and a little less than half. Then we will install special plastic dishes with holes, which are designed for steaming. This is where we will put vegetables.
Let's start cooking vegetables and turn them into puree, which we then use as complementary food for infants. And let's start with the zucchini first, placing them in the slow cooker.
When the required amount of time has passed. Using a slotted spoon, take out the finished zucchini and place it in a colander or sieve to drain excess liquid, since the zucchini itself is very watery.
Next, load in the next batch of vegetables, such as broccoli. While it is steaming, place the prepared zucchini in a glass and puree it with a blender. Then we’ll transfer 150 grams each into a previously prepared container.
After some time, carefully remove the broccoli, transfer it to a glass and grind with a blender until pureed. If it is difficult to interrupt, then add a little boiled water. In the meantime, load the last vegetable into the slow cooker - cauliflower. We will transfer the broccoli puree into 100 gram jars, as it is thicker and drier. But I will add boiled water to it immediately before feeding. To find out the weight, you need to weigh it on a kitchen scale.
We will do the same with cauliflower as with broccoli. We'll put the jars with the finished puree in the freezer, but only when it has cooled down. You can store it from a week to a month, but no more. This is how baby food is prepared. Before each feeding, I will defrost one jar in the microwave or in a water bath, or simply take it out a few hours before use. This puree is also packaged in bags or in ice trays.

Enter the vegetables separately at first, but after a while they can be mixed with each other. I hope this information will be useful to many mothers.

Sources:

https://www.youtube.com/watch?v=1grkD6D5WRU https://www.youtube.com/watch?v=00Itjvu4q1M https://www.youtube.com/watch?v=H4FLHhYfPQ8 https://www .youtube.com/watch?v=-3GzdYhGcME https://www.youtube.com/watch?v=lAGPSyMVheo https://www.youtube.com/watch?v=0opBCG7t0jk

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Sewing

There is also another interesting technique for preparing vegetables (not only them, you can do meat, fish, anything) - poaching. This is slow simmering in liquid, I do it in oil. But I would call this a semi-professional technique, it will require precise temperature control, so you need to know your stove well and be able to maintain a stable temperature on it, and you will need a thermometer.

From mayonnaise to vegetable oil. Rating of healthy salad dressings Read more

Pour 3-4 centimeters of vegetable oil into a deep form, heat it to 80 degrees and throw vegetables, cut into small cubes, into it. And simmer them within 80-95 degrees. For example, carrots, cut into 1×1 centimeter cubes, are cooked in 7-12 minutes at a temperature of 95 degrees. That is, after 7 minutes in oil, you test the readiness with a toothpick and bring it to the desired softness for another 5 minutes. The carrots turn out very juicy and crispy.

The potatoes will take a little longer to cook and contain more starch.

This way you can fry onions, fish, meat. But we must take into account that oil absorbs all odors very well, and if you put the vegetables to be cooked in the same oil where you fried the fish before, then the oil will absorb the aroma and it will be even stronger than if you just put potatoes in one pan after the fish were fried. Therefore, it is better to pour out the oil for fish and cook it separately.