21.   The best way to tell whether vegetables are cooked is as plain as the nose on your face.

22.   The paper-thin vegetables are first cooked in a dry skillet to soften and brown them and intensify the flavors.

23.   The oil partially cooks the vegetables, enhancing the flavor.

24.   The other key is to cook each vegetable separately in broth, until it is just tender, and then assemble the casserole.

25.   The site also said, I must add, that a lump of sugar added to water when cooking green vegetables helps them keep their fresh color.

26.   The vegetable is cooked in only a little water, which is then used to give the finished soup a vibrant red color.

27.   The way you cook the vegetable will influence this a great deal.

28.   This cooks the vegetables and also stops the roux from cooking further.

29.   To produce a thick puree, reduce the amount of liquid used in cooking the vegetables.

30.   Traditionally, we have been told to cook vegetables until they can be pierced easily with a fork.