Most people simply use the frying method while cooking their vegetables.
Many people in the world prefer to steam vegetables while cooking them.
There are many cooking methods for green leafy vegetables. You can blanche them, bake them or even fry them.
Vegetables should reach an internal temperature of 165F (74C) when cooking to ensure they are safe to eat.
Any kind of meat will change color while it is cooking. No matter what type of cooking method you are using.
Both have own benefits that enhance some foods & detract from others. Generally meats need to be sealed quickly either way. While some vegetables are best left crisp & under cooked.
It want to ensures that an even cooking while do a dishes for customers.
Depending on the vegetables, you can steam them or Blanche them. (Where you put vegetables in boiling water, then put them in ice cold water)
The roasting method is a cooking technique that involves exposing food, typically meat or vegetables, to dry heat in an oven or over an open flame. This process enhances the flavors through caramelization and browning while creating a crispy exterior. Roasting is often used for larger cuts of meat and whole vegetables, allowing for even cooking and the development of rich, complex flavors. It typically requires a higher temperature and can be complemented with herbs, spices, and marinades.
onions and leeks
Fleed in cooking refers to a technique used in food preparation, particularly in the context of sautéing or stir-frying. It involves quickly cooking ingredients over high heat while constantly stirring or tossing them in the pan, allowing for even cooking and the development of flavors without overcooking. This method is often used for vegetables and proteins to retain their color, texture, and nutritional value.
to help in the fast cooking of thi raw vegetables making them tender due to the steam.
Vegetable oil is made specifically from vegetables, while cooking oil is made from synthetics, nuts, wheat, grain etc.