Cooking Tips: Boiling, Simmering, and Steaming

1. Steam vegetables to conserve nutrients. If you have to boil them, do not peel before boiling, use a small amount of water and cover them. Reuse water for soups.
2. Add 1 tsp. vinegar or lemon juice to the water to make potatoes white.
3. Add a little milk to the water in which cauliflower is cooked to retain whiteness.
4. Salt added to water for boiling vegetables keeps greens green.
5. Grate a quarter of a small onion and add it and a dash of sugar and salt to the water in which you boil frozen or canned vegetables to improve the flavor. Or a dash of garlic powder, pepper and onion flakes for a richer flavor.