How to cook frozen vegetables

How to steam vegetables in a slow cooker for a child

Due to their age, young children cannot eat hard, fresh vegetables. Therefore, you can prepare vegetable puree using a slow cooker. This will be a very healthy and tasty dish.

You need to cook with a small margin, because vegetables tend to boil a little and decrease in volume when cooked. You should also prepare only one serving, not leaving it for tomorrow.

Moms who care about their children will happily prepare a great dinner for the couple. You can take any vegetables that your child can eat.

Ingredients:

• 1 small zucchini;
• 1 small carrot;
• 2 pieces of potatoes;
• 2 liters of water;
• 2 tsp olive oil.

Cooking time: 30 minutes.

Calorie content: about 75 kcal / 100 g.

Recipe:

1. Peel the ingredients and chop thinly.
2. Place the vegetable pieces in the steamer. Fill the bowl with 2 liters of water and place it on top.
3. On the panel, select the “steaming” mode and set the time to 20 minutes.
4. When cooking is finished, remove the vegetables and cool them to about 35 degrees.
5. Add 100 ml of water and olive oil to the prepared vegetables. Using a blender, make a puree. In just half an hour you have a healthy children's lunch.

How to cook frozen vegetables in a slow cooker? Recipe for frozen vegetables with rice in a slow cooker

Vegetables are rich in vitamins and microelements. A huge number of dishes are prepared from them: salads, soups, side dishes, sauces. During the warm season, almost all housewives prepare garden vegetables for future use by freezing them. And in winter, when the body is so lacking in vitamins, such reserves are used in preparing healthy dishes. Those who have not been able to stock the freezer with fresh fruits can use those sold in grocery stores. Most often, such preparations are sold in packages in the form of vegetable mixtures. In order to preserve as many useful elements as possible in vegetables, it is recommended to cook them in a slow cooker. This miracle of technology confidently takes a leading position in kitchens, relegating stoves and ovens to the background. How to cook frozen vegetables in a slow cooker? This will be discussed in the article. Examples of recipes will be given, following which you will learn how to make vitamin-rich dishes.

How to cook vegetables with chicken breast

Chicken is a very healthy source of animal protein in our diet. It is accessible to all segments of the population and has excellent taste. For those who are watching their figure, it is better to eat chicken breast.

It is lower in calories compared to other parts of the bird and does not contain fat. The healthiest way to cook chicken is steaming. For juiciness, it is better to cook in foil or a baking bag.

You can cook it right away with a side dish of vegetables. Whatever you like best will do. You will get a balanced, healthy dinner that doesn’t take much time to prepare.

Ingredients:

• chicken breast – 1 piece;
• 3 tbsp. soy sauce;
• 200 g Brussels sprouts;
• 1 carrot;
• 200 grams of green beans in pods;
• 2 liters of water;
• salt, spices to taste.

Cooking time: 1 hour.

Calorie content: about 70 kcal / 100 g.

Recipe:

1. Wash the chicken breast and remove the skin. Blot with a paper towel. Add the necessary spices to taste.
2. Now you need to marinate it. To do this, pour soy sauce over the chicken. While we work on the other ingredients, the breast will absorb the sauce and marinate well.
3. Wash the zucchini and cut into cubes. Prepare green beans. Salt and season everything with spices.
4. Place the chicken breast in foil or a baking sleeve.
5. Pour water into the multicooker and place the container for steaming. Place the marinated breast in it and set the cooking time to 45 minutes in the “steam” mode.
6. After 25 minutes, add vegetables to the chicken and wait until the end of the program.
7. When the program ends, remove the chicken breast, unwrap the foil and let cool slightly. Serve steamed vegetables as a side dish with the chicken. A wonderful full dinner is ready.

How to cook frozen vegetables

Frozen vegetables are a healthy alternative to greenhouse winter vegetables. Thanks to blast freezing technology, they contain the same amount of vitamins as they did when they were just picked from the garden. Frozen vegetables, unlike seasonal ones, are available at any time of the year. To ensure that this product does not lose its beneficial properties, it must be prepared correctly. As you know, the healthiest vegetables are boiled.

• water
• or
• microwave;
• microwave container.

Pour water into the pan at the rate of 100 grams of liquid for every 500 ml of frozen vegetables. Peas, corn and green beans require twice as much water. Add salt if you need salted vegetables. Bring water to a boil and add vegetables to it without defrosting. Since they are cold, they will stop boiling instantly. Wait for the water to boil again. If vegetables are cooked not in separate pieces, but in frozen lumps, then they will cook unevenly - those on the outside may already be overcooked, and those on the inside, on the contrary, may be undercooked. So take a fork or spatula and carefully separate them. Add herbs or other seasonings you like, reduce heat to medium and cover the pan with a lid. Since you didn't add a lot of water, it's important that it doesn't evaporate and that the vegetables are practically steamed. This way they will better retain their color and shape. Cook vegetables according to package directions. If you have homemade frozen vegetables or you can’t find instructions, then rely on cabbage (broccoli, cauliflower, etc.), chopped carrots, zucchini, etc. cook for about 5-7 minutes. Peas, green beans, Chinese beans, and corn take 3 to 5 minutes to cook; leafy vegetables like spinach cook even faster in 1 to 2 minutes. Once the vegetables are ready, turn off the heat and drain the water. If you leave cooked vegetables in hot liquid, they will cook for some time and become overcooked. If you want to boil vegetables in the microwave, place them in a special container or dish suitable for microwaves. Close the lid, leaving a small hole for steam to escape, and place in the oven. Turn it on high for 4-5 minutes. After this time, remove the container and check the readiness of the vegetables with a knife or fork. If they are still not cooked, put them in the oven at the same power for 2-3 minutes. If they are almost ready, then close the container tightly and leave them in a hot bowl for 2-3 minutes - they will reach the desired condition. Fresh spinach can be eaten raw, but frozen spinach must be cooked. There are also many dishes with boiled spinach - soups, vegetarian lasagnas, spinach pastas, purees - you can’t list it all! Cooking spinach is very simple, but there are, of course, certain subtleties here.

• - spinach;
• - colander;
• - frying pan.

Fresh Spinach Choose fresh, juicy, bright green spinach with no brown or yellow spots.
Sort through the spinach - remove wilted, drooping, spoiled leaves. Rinse the leaves thoroughly to remove sand and dirt. Remove excess water from spinach. It is best to use a special salad dryer for this, but if you don’t have one, you can simply gently and carefully blot the vegetable with paper towels. Trim tough stems as close to the base as possible. Spinach leaves cook very quickly, which cannot be said about the stems. To avoid differences in textures, it is better to try to get rid of the latter as much as possible. Spinach should not be boiled in large amounts of water. Just take a deep frying pan, put spinach in it and literally sprinkle it with water. Don't put all the leaves in at once. Add the first portion, turn the heat to medium, and toss the spinach with tongs. Once it settles, add a little more. Remove the finished spinach with tongs, pull it out and after a couple of seconds you can add the next portion. Act quickly. Spinach cooks in just 2-3 minutes. It is considered ready when the leaves are completely soft but still bright green. If you want to preserve the spinach's inherent bright color, place it in a colander and pour ice water over it. This procedure will instantly stop the cooking process. Otherwise, even after you turn off the heat, the tender vegetable will still cook and lose its brightness. Frozen Spinach When using frozen spinach, the most important thing is to remove as much water as possible from it before cooking. To do this, it is defrosted in advance. Take the spinach, remove it from the bag and place it in a colander. Mark the colander over the pan and put the entire structure in the refrigerator for 12 - 14 hours. Do not defrost spinach in the microwave - you will not notice how it will not only cook, but also be overcooked.

Place defrosted spinach in a frying pan and heat for 2-3 minutes. Don't add water.

Remember that spinach shrinks greatly after cooking. If a fresh spinach salad can feed several people, then by preparing such a bunch you will get a portion for one. Before using cooked spinach in recipes, it is usually squeezed again to remove excess liquid. Many laudatory odes have been written for cauliflower. The vegetable is rich in vitamins and microelements, is easily digestible, and is suitable for children's and therapeutic dietary nutrition. And for those losing weight, cauliflower is a godsend. After all, 100 grams of the product contains only 21 kilocalories. In addition, this vegetable is a rare exception to the rule “everything healthy is very tasteless.” The most common mistakes in cooking cabbage occur during the cooking stage.

• - cabbage;
• - water;
• - salt;
• - enamel pan;
• - colander.

Take an enamel pan of sufficient capacity (focus on the amount of cabbage you are going to cook).
Pour water into it and put it on fire. Remove leaves from a head of fresh cabbage, rinse thoroughly under running water and allow to drain. Then carefully disassemble it into large inflorescences. In principle, if the inflorescences are very dense, or your head of cabbage is small, then you don’t have to do this, but boil it whole. Add salt to the boiling water in a saucepan, then add cabbage inflorescences into it so that they are completely covered with liquid. Cook uncovered over medium heat. The cooking time depends on how you plan to use the cabbage next. If you need boiled cabbage for, say, making mashed potatoes, then you will have to hold it on the fire for 10-15 minutes (if we are talking about frozen cabbage, then this time will be 15-17 minutes). Well, if you decide to fry the inflorescences in breadcrumbs, then the cooking time is 4-5 minutes, until half cooked. Once the cauliflower is cooked, turn off the heat and drain the florets in a colander. Now you can start preparing the dish. The most popular and most basic dish to prepare is fried cabbage in breadcrumbs. Dip the half-boiled inflorescences in beaten egg, then roll in breadcrumbs and place in a frying pan with heated vegetable oil. Fry on all sides until golden brown and serve immediately. When buying cauliflower, be careful - the head should be dense, elastic and heavy. Loose yellowish, gray inflorescences indicate the “second freshness” of the product. Much more nutrients will remain in the cauliflower if it is cooked in a steamer. True, the cooking time will be longer. To give it a snow-white color, you can pour 1 teaspoon of lemon juice into the cooking water or add a few citric acid crystals. This will not affect the taste of the final product. If you have doubts about lemon juice, then avoid using it. It is better to replace part of the water in the pan (about a third) with milk. Boiled corn is a great addition to a variety of dishes. Tasty and very nutritious, it is irreplaceable on the table in the summer. So, how to cook corn correctly so that it turns out really tasty. Determine what type of corn you purchased. There are both special varieties suitable for human consumption and feed varieties that are used for animals. How long does it take to cook an ear of food grade corn? Since it is softer, 30 minutes is enough. But tougher feed will need to be cooked for quite a long time - from 2 to 3 hours.

If you purchased corn at the market or in a store and only saw at home that there were multi-colored small grains on the cob, it is better not to use it. This variety is intended for making popcorn.

Those who like to experiment can use an interesting way to cook corn in the oven. Rub the cobs with butter and wrap them in foil, after putting a sprig of dill there. To add a piquant flavor, you can lightly rub the corn with garlic.

How to cook a vegetable correctly?

Once you have decided on the cooking time for the corn, choose how to prepare it.
When cleaning cobs, it is advisable not to throw away the leaves. It is better to rinse them under running warm water and then place them on the bottom of the pan. Place the cobs on top, then fill everything with water. Place the pan on the fire. When the water boils, you need to salt it (to taste). To give the corn a richer taste, a spicy and appetizing aroma, you can add a small amount of spices, for example, allspice, to the water with salt.

To avoid making mistakes when choosing soft corn, pay attention not only to the cobs, but also to the leaves: they should be bright green and intact.

You need to cook corn properly in a thick-walled pan, since its cooking time takes quite a long time. The lid should be tightly closed. It is very good to cook cobs in a cast iron pan. You can also cook them in a microwave oven or in a double boiler. It is very easy to cook corn in a pressure cooker - it saves both time and effort. This cooking method will take no more than 5-10 minutes.

It should be borne in mind that immediately after cooling, corn begins to harden and become tough. Therefore, it is advisable to serve boiled corn hot, immediately after cooking. To ensure that the cobs retain their pleasant aroma, unique taste and softness for a long time, you can grease them with butter. For gourmets, you can serve corn by sprinkling it with grated cheese.

How to cook old corn?

If you see that there are dimples in the center of the kernels, then the ears of corn are old. Of course, you can cook them, but they will be quite tough, regardless of the cooking method and time.

Cooking fresh corn is much easier because it is tender and cooks quickly.

If you don’t want to throw away such cobs, use little tricks when cooking them. Old corn should be cooked in the same way as young corn. The only difference is the cooking time. If you have only had the cobs for 2-3 days, you only need to cook them 20 minutes longer. However, for cobs that have been stored for a whole week, you will need to increase the cooking time by 1-1.5 hours.

You can make a variety of dishes in the microwave. It will make a delicious soup, an airy omelet, a healthy casserole. You can stuff vegetables and cook them in this miracle of modern technology. Frozen vegetables help create a filling, light, and delicious meal. To do this, take: - 1 pack of frozen vegetables weighing 450 g; - 4 tablespoons of boiled rice; - 250 g chicken fillet; - 1 tablespoon of butter; - 1 tablespoon of water; - sour cream, ketchup or mayonnaise. Vegetables must first be defrosted without removing it from the packaging. Make a couple of pricks in it and put it on a plate. Place it in the microwave. The vegetables will defrost slightly within 2 minutes at full power. Now you need to pour them into a container, add salt, add oil, rice and put it all in the microwave at full power for 5 minutes. It turned out to be a healthy dietary dish. You can eat it with sour cream, mayonnaise or ketchup. This dish is ideal for those who maintain their normal figure. To make an omelette, place 300 grams of frozen vegetables in a deep heatproof bowl, add 2 tablespoons of water and microwave on full power for 5 minutes. During this time, mix 2 eggs with a pinch of salt. You can beat 2 whites with salt, and then mix them with one yolk. The last option is lower in calories. Add half a glass of milk to the eggs, mix it all and pour over the vegetables. After 5-7 minutes, the omelette, having been baked in the oven, will be ready.

Frozen stuffed vegetables

Meat lovers can make stuffed peppers.
You can stuff them in the fall, when they are sold everywhere at a low price, and then put them in the freezer for storage. Then you can take out 4-5 pieces at any time, place them in a bowl and cook them in the microwave. You can also prepare store-bought frozen stuffed peppers there. Make a special sauce by mixing mayonnaise, ketchup, bouillon cube and water. A more dietary option is salted tomato paste diluted with water. Pour any of these mixtures into a deep glass or plastic bowl and place the stuffed peppers in it. The liquid should cover them by two-thirds.

Turn on the unit at full power for 4 minutes. Reduce power slightly and simmer the dish for another 10 minutes.

Light soup

To prepare the soup, grate the carrot and chop the onion.
Place them to fry in a glass fireproof pan for 3 minutes in the microwave, adding a tablespoon of vegetable oil. Carefully remove the container (it is hot!) and pour a liter of boiling water into it. Add salt, 150 grams of frozen green beans and cauliflower. Place the dishes in the oven for 6-10 minutes. Sprinkle the finished soup with fresh herbs and serve with rye croutons.

How to Preserve Food by Freezing

• frozen vegetables cooking

How to cook frozen vegetables
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How to cook frozen vegetables with fish

Fish is a very important product. It contains many fatty acids that are so necessary for our body. You can cook fish in different ways. Boiling fish is considered dietary. But this is how beneficial vitamins go into the water.

Therefore, we will steam it. For this we need a multicooker. To make the dish even tastier, we use foil. You can take any fish: red or white.

It is better to choose fillet, because it has practically no bones. As a side dish for the fish, we will serve steamed vegetables, which we will cook together with the fish. This way we will save time and avoid dirtying unnecessary dishes.

Ingredients:

• 500 g hake fillet;
• 1 piece of onion;
• 2 pieces of carrots;
• 2 pcs yellow pepper;
• 200 grams of frozen vegetable mixture;
• 1 lemon;
• 2 liters of water;
• salt, spices to taste.

Cooking time: 50 minutes.

Calorie content: about 55 kcal / 100 g.

Recipe:

1. Salt the hake fillet, sprinkle with spices, pour over lemon juice and leave to marinate.
2. Peel onions and carrots. Wash the sweet yellow pepper. Chop the onion finely, the carrots into slices, and the pepper into half rings. Salt and season with spices.
3. Line the steaming container with foil. Place pickled fish, frozen vegetables, onions, carrots and peppers in it.
4. Fill the multicooker bowl with water and install the container. Select the “steaming” mode, setting the cooking time to 30 minutes.
5. After the multicooker beeps, remove the fish and serve with steamed vegetables.

Read our article on how to cook juicy bulgur with vegetables in a slow cooker.

How to prepare pink salmon soup according to our recipe - interesting recipes for fish dishes that you can find in our articles.

Find out how to properly cook cauliflower with eggs in our article.

How to cook frozen vegetables

Frozen vegetables are a real lifesaver for those housewives who do not have time to prepare complex dishes consisting of a large number of vegetables. One package can contain everything you need for a tasty and healthy meal. There is no need to cook vegetables for a long time, wash them, cut them or process them in other ways.

More than one spear has been broken in the debate about the benefits of frozen vegetables. Opponents of freezing claim that special dyes are added to vegetables, thanks to which they have such a rich color. That during freezing they lose all their beneficial qualities and there is no use in consuming them.

This is all a little different. Vegetables retain their rich color during deep “shock” freezing, which also preserves beneficial nutrients. This type of freezing is the only correct one; products with the corresponding icon on the package can be purchased with confidence. But you need to check whether they have been defrosted, since in this case they will really be completely useless.

This is easy to check; you need to carefully feel the bag of frozen vegetables for the presence of ice lumps; if there are any, it is better to refuse the purchase.

If you are satisfied with the quality of frozen vegetables and their production time does not exceed six months, then feel free to buy home beans, broccoli, cauliflower, peas, etc., so that you always have a set of vegetables on hand with which you can prepare delicious and healthy dishes within whole year.

If you decide to cook frozen vegetables, you don’t need to thaw them, since in this case they will lose all their vitamins and partially their taste; throw them straight into hot water or a hot frying pan, this guarantees an excellent result and takes a minimum of time.

Quick frozen vegetable snack

You can use a variety of frozen vegetable combinations for this recipe.

Ingredients:

• Eggplants – 2-3 pcs.
• Frozen vegetables – 1 package
• Garlic – 2-3 cloves
• Flour – 2-3 tbsp. l.
• Oil – for frying
• Salt - to taste

Cut fresh eggplants into medium-thick slices. Dip them in flour and fry on both sides.

Fry frozen vegetables until cooked, not forgetting to add salt.

Peel the garlic and finely chop it or squeeze it through a garlic press. Place it on the eggplants and pile the fried vegetables on top.

The appetizer is ready.

Seafood and frozen vegetable salad

Frozen Mexican mixed vegetables and frozen seafood cocktail work best for this recipe.

Ingredients:

• Frozen seafood – 500 gr.
• Frozen vegetables – 500 gr.
• Green salad – 100 gr.
• Dijon mustard – 1 tbsp. l.
• Soy sauce – 2 tbsp. l.
• Olive oil – 80 ml.
• Lemon juice – 35 ml.
• Salt - to taste
• Pepper - to taste

Heat some oil in a frying pan and fry the seafood cocktail in it. At the end of cooking, add salt, pepper and a little lime juice. Leave the seafood to cool.

Place frozen vegetables in another frying pan, cover them with a lid and leave to simmer for 5-7 minutes. Then add soy sauce and a little olive oil to them, fry until fully cooked.

Wash the lettuce leaves thoroughly, dry them, chop them finely, mix them with seafood and fried vegetables.

Mix Dijon mustard and remaining oil and add to salad. Mix everything thoroughly and serve.

Spinach soup

Ingredients:

• Frozen spinach – 1 package
• Water – 0.5 l.
• Cream – 1 glass
• Onion – 1 pc.
• Olive oil – for frying
• Garlic – 2 cloves
• Nutmeg – 1 pinch
• Salt - to taste
• Pepper - to taste

Chop the onion and garlic and fry in a heated frying pan in oil until transparent.

Add spinach to the onion and garlic and simmer for 5 minutes.

Boil water, add fried vegetables and cook for 10 minutes.

Pour the soup into a blender and puree until smooth.

Pour the soup back into the pan, add salt, pepper and a glass of cream. Bring to a boil and turn off. Add nutmeg and let simmer, covered, for a couple of minutes.

Serve hot.

Vegetable stew

The preparation time for this dish takes no more than half an hour, so it is ideal for very busy people who do not have time to spend a lot of time preparing food after work.

Ingredients:

• Frozen vegetable mixture – 500 gr.
• Onion – 1 pc.
• Vegetable oil - for frying
• Salt - to taste
• Pepper - to taste
• Water – 50 ml.

Chop the onion.

Add oil to a saucepan or deep frying pan with a thick bottom, heat it and fry the onion until golden.

Add frozen vegetables to the pan. To stir thoroughly. Add salt and pepper, pour in water, reduce heat and simmer for 20-25 minutes.

Bright vegetables are ready.

Vegetable casserole

To prepare it, you can use frozen vegetables purchased separately or a ready-made vegetable mixture.

Ingredients:

• Frozen cauliflower – 250 gr.
• Frozen beans – 250 gr.
• Carrots – 2 pcs.
• Frozen green peas – 200 gr.
• Egg – 3 pcs.
• Milk – 150 ml.
• Hard cheese – 150 gr.
• Salt - to taste
• Pepper - to taste
• Water – 1 liter
• Olive oil – 1 tsp.

Boil cauliflower in 1 liter of salted water until half cooked, this may take about 4 minutes. Drain in a colander.

Cut the carrots into cubes and boil them together with the beans and peas until half cooked. Drain in a colander.

Grease a baking dish with olive oil.

Place vegetables in the following order: carrots, beans, peas, cauliflower.

Grate the cheese.

Beat the eggs with milk and add half the cheese to them, mix with salt and pepper. Pour mixture over vegetables. Sprinkle remaining cheese on top.

Preheat the oven to 180 degrees and bake the vegetables for 15 minutes.

Serve hot, garnished with finely chopped herbs.

Frozen vegetables make it possible to prepare delicious dishes in winter that will delight the eye with bright colors. On our website you will find a large number of recipes, the ingredients of which include frozen vegetables.

Bon appetit!

Author: Vira (especially for) Copying this article in whole or in part is prohibited.

How to steam vegetables for vinaigrette

Vinaigrette is a well-known salad. Each housewife has her own unique recipe. But the main ingredient - vegetables - is in every salad. Many people don’t like to peel and cut boiled potatoes and beets, so you can try cooking already chopped vegetables.

We can do this perfectly using a slow cooker. By steaming vegetables, we will retain maximum beneficial properties and simplify the mechanism for preparing vinaigrette.

Ingredients:

• 3 pieces of potatoes;
• 1 beetroot;
• 1 carrot;
• 2 liters of water.

Cooking time: 1 hour 25 minutes.

Calorie content: about 60 kcal / 100 g.

Recipe:

1. Wash the vegetables, cut into small cubes. Place the beets in a steaming container.
2. Fill the bowl with water. Turn on the “steaming” mode for 1 hour 20 minutes.
3. 15 minutes after the start of cooking, add carrots to the container.
4. 35 minutes after the start of cooking, add the potatoes to the container.
5. After cooking is complete, remove the vegetables and leave to cool. After cooling, you can prepare a vinaigrette from them.

How to cook frozen vegetables for maximum benefit

April 13, 2020 6916

Modern stores offer a huge selection of frozen vegetables - separately by type, as well as in various mixtures. And almost every housewife has at least one package of this product in the freezer of her refrigerator. Let's figure out where and how you can use frozen vegetables.

Innovative technologies, especially in food processing, have made life much easier for modern women. After all, few of them are now engaged only in housework - the overwhelming majority of the female population is actively working. But this circumstance does not at all relieve many people from solving such a pressing question as “what to cook today?”

And frozen vegetables sometimes become indispensable helpers in solving this problem. After all, this product does not need to be cleaned, does not need additional processing, it does not even require defrosting. Prepares quickly.

And another undoubted advantage of the mixtures is that they are able to supply the necessary vitamins to our table all year round. And if at the height of summer more preference is given to fresh vegetables, then in other seasons, especially in winter and early spring, frozen vegetables are simply irreplaceable.

Indeed, during the freezing process, almost all of their beneficial properties are preserved.

The right approach to choosing

Many supermarkets offer frozen vegetables, both packaged and in bulk. And if the loose ones can be carefully examined and any major discrepancy can be noticed, then the packaging reliably hides the product from our eyes.

What do you need to do to buy a quality product?

• First of all, carefully examine the packaging - it should be intact and without damage. After all, if the seal of the bag is broken, air will enter the product, which will allow various bacteria to live. And this will inevitably lead to spoilage of vegetables;
• Shake the selected pack and feel it. Did you find large clumps of stuck together vegetables? This is evidence that the product was re-frozen;
• Naturally, pay attention to the expiration date of the product, as well as when it was frozen. It is better when it was carried out at the end of summer or at the beginning of autumn - such products contain maximum beneficial properties;
• Look at the composition if you choose a mixture; it is best when the products are in an even percentage, without a clear predominance of one or two products;
• If a package of product in the refrigerator compartment is covered with frost, avoid it. This is a sign that the product was previously stored at a temperature higher than required by standards;
• There are no swollen packs - this indicates that the process of bacterial activity is in full swing;
• Loose vegetables should not be too bright or pale in color. In the first case, this indicates the addition of dyes, and in the second, it indicates improper freezing. Vegetables should have an even, natural color, without various spots.

Features of cooking in various multicookers

Multicookers have different bowl volumes, so different amounts of water need to be added. It should be remembered that the water should not exceed ½ the volume of the bowl and in no case should it touch the cooking container.

The different power of multicookers requires you to monitor the cooking time. The more powerful the appliance, the shorter the cooking time.

As we can see from the table, for the Polaris multicooker you need to take less water, but increase the cooking time. Standard recipes are suitable for the Redmond multicooker. But Panasonic requires more water and more time.

Have fun cooking healthy and tasty dishes with your kitchen assistants!