FOOD TECHNOLOGY

Detailed explanation-1: -The next time you roast vegetables, add some cornstarch. Yes, cornstarch-that box in your pantry is the secret to a super-crispy exterior on veggies, from potatoes to cauliflower.

Detailed explanation-2: -Most vegetables are best when cooked very briefly or until they are crisp-tender. At this stage, vegetables maintain their maximum flavor, color, and nutrients. Cellulose and pectin are the fibers that give vegetables their shape and firmness. Cooking softens these fibers.

Detailed explanation-3: -What: Blanching is another quick cooking method that produces tender yet crisp vegetables, with their color and much of their nutrients still intact. How: Bring salted water to a boil. Add vegetables, return to a boil quickly, and cook vegetables for 2-7 minutes without a lid.

Detailed explanation-4: -Fry. Frying vegetables produces a crisp texture with a caramelized taste. It uses more fats or oils in the cooking process than sautéing and is divided into Pan-Fried and Deep-Fried. Vegetables cooked using these methods are often coated with breading or are batter dipped to create fritters, tempura.