Because when u steam it, it brings out all the nutrients and all the different flavors that it contains.
Root vegetables are best suited to HP steaming, such as carrots, parsnips, potatoes etc.
Since broccoli when raw is quite tender compared to other foods, low pressure is prefered because high pressure would make the broccoli mushy. High pressure is more for meat or dry beans or other foods that are tougher and require more cooking.
Steaming is suitable for a variety of foods, including vegetables like broccoli, carrots, and spinach, which retain their nutrients and vibrant colors. Seafood such as fish and shrimp also steam well, resulting in tender and flavorful dishes. Additionally, dumplings, rice, and certain fruits like pears can be steamed to enhance their taste and texture. Overall, steaming is a versatile cooking method that preserves flavors and nutrients across many food types.
A suitable substitute for vegetable bouillon in this recipe could be vegetable broth or stock.
A suitable substitute for butter in a recipe can be vegetable oil.
Butter or margarine can be a suitable substitute for vegetable shortening in baking recipes.
A suitable substitute for vegetable oil when baking is to use butter instead.
A suitable butter substitute for vegetable oil in baking recipes is margarine.
A suitable substitute for vegetable oil when baking that can be replaced with butter is margarine.
A suitable replacement for vegetable shortening in baking recipes is butter, margarine, or coconut oil.
A suitable shortening substitute for cake is vegetable oil or melted butter.
Cookeen is a block of vegetable oil.