On Wed, 16 Feb 2005 15:01:22 GMT, "Dimitri" >
wrote:

>
>"Jonny" > wrote in message
.. .
< My stuff snipped>
>Boiling - cooking from the outside with water has a tendency to rub flavor
>and color from vegetables.
>Steaming - will reduce the loss of color and flavor
>Microwaving - essentially steams the vegetables by turning the internal
>moisture hot and ultimately steam. Over zapping will ruin (dry) the
>vegetables.
>
>It is important to remember with all 3 methods the cooking does not stop
>until the temperature is reduced. Keep in mind the heat or cool does in fact
>migrate.
>
>One other method if you have time is to Blanch and shock. Simply put the
>vegetables in boiling salted water for a very few minutes then move the
>vegetables into Ice water to stop the cooking - this process locks in the
>color and IMHO preserves flavor. When ready to serve drop them into a sauté
>pan with a pat of butter to reheat. After you play with it for a while
>you'll have nice crisp vegetables.
>
>
>Dimitri
>
Thanks Dimitri, I'll give the blanch and shock a try.
Jonny