ADV: As this method is quick, vegetables remain crunchy and there is limited vitamin loss., ADV: Healthy as no fat is added., ADV: As the veg are not in direct contact with water, vitamin C, colour and flavour are retained., ADV: Gives crispy texture and flavour. Save fuel by using the oven space to cook another dish., ADV: Very quick cooking method., ADV: Does not require attention during the cooking process., ADV: The cooking liquid can be used for stocks and sauces., DISADV : This method takes a long time and foods need basting in fat to prevent drying out., DISADV: Needs constant attention and stirring., DISADV: Vegetables can become very soft and lose colour., DISADV: The steamer has to be topped up with water. Can take food longer to cook than boiling., DISADV: Water soluble vitamins are easily lost..

Cooking of Vegetables

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