Canned vegetables can be eaten right from the can, chilled, or heated. Frozen vegetables usually are not thawed before they are prepared. Canned and frozen vegetables can be used as an ingredient in a recipe. They also can be served as a side dish. Most dried vegetables need to be soaked in liquid to soften them. Some, like dried beans and potatoes, need to be cooked after they are soaked. Others, such as dried tomatoes and onions, do not have to be cooked. Still others, like dried herbs, do not need to be soaked or cooked. Your recipe will tell you how to prepare dried vegetables. Cooking Vegetables Vegetables can be cooked in many ways. Microwaving, steaming, stir- frying, baking, roasting, and grilling are popular methods. They can be served plain or with sauces, herbs, or spices. The goal is to serve attractive, nutritious, and tasty vegetables. Effects of Cooking on Vegetables Cooking makes vegetables easier to chew. It also makes flavors mellow and colors change. Carefully cooked vegetables have bright colors, pleasant flavors, and firm textures. Overcooked vegetables are mushy and dull. Some become bland when overcooked, while others become bitter. Overcooked vegetables also have lost many nutrients. Heat causes green vegetables to fade. Chlorophyll, the compound that gives green vegetables their color, turns brownish green when overcooked. When yellow vegetables are overcooked, the water turns yellow or orange, and the vegetable becomes pale. When white vegetables are overcooked, they turn yellow or gray (Figure 15.16). When some red vegetables are cooked in water that contains minerals, they turn purple or purplish green. Adding a little vinegar or lemon juice to the cooking water will keep these vegetables bright. Effects of Overcooking Vegetables Properly Cooked Overcooked Beans, l to r: bigacis/Shutterstock.com BW Folsom/Shutterstock.com Cauliflower, l to r: bigacis/Shutterstock.com Nina Firsova/Shutterstock.com Figure 15.16 Overcooked vegetables are less appealing and nutritious. Adventures in Food and Nutrition Copyright Goodheart-Willcox Co., Inc. 368