If you want to preserve the quality of your preparations, knowing these details is essential
In the rush of the kitchen, it is common to play several vegetables together to save time and facilitate the routine.
However, what many people do not know is that this practice can compromise not only the taste, but also the texture and nutrients of.
And if you want to preserve the quality of your preparations, knowing which vegetables do not match the same cooking is essential.
6 vegetables that cannot be cooked together (most don’t know)
1. Carrot and potatoes
Although they are widely used together on soups and braised, carrots and have very different cooking times.
When cooking the two together, you risk being too soft and the other is still hard, damaging the texture of the dish.
2. Broccoli and chayote
Broccoli is very sensitive to heat and can pass the point easily, losing color, taste and texture. Already the chayote is more resistant and needs more time to soften.
When these vegetables are together, broccoli tends to be overwhelmed while chayote has not yet reached the ideal point.
3. Corn and pumpkin
Corn requires a lot of cooking time due to its stiffness, while the pumpkin cook quickly and easily crumbles.
If placed together, it can become a pope before corn is ready, resulting in a dish without balance and losing the nutrients of the vegetable.
4. Sweet potatoes and yams
Both are nutritious vegetables, but their compositions are different. Yam tends to cook faster and can easily break down while sweet potato takes longer.
For better results, cook each in their time, preventing them from losing their taste.
5. cabbage and carrot
The cabbage loses water and withers very fast when contacting the heat. Carrot, on the other hand, is resistant and needs time to soften.
When cooking the two together, the cabbage can undo and smell strong, dominating the taste of the.
6. Eggplant and potato
Finally, it absorbs a lot of water and fat, making it soft easily. The potato, on the contrary, keeps its shape and takes longer to cook.
Thus, the ideal is to prepare the eggplant at a higher temperature and the slower cooking potato, so it is better to cook the separate vegetables.
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