Exploring vegetable cooking methods; What drives purchase decisions

Impact of cooking method on vegetables
A recent Journal of Food Science study examined the effects of three cooking methods on the physicochemical and structural characteristics of cut and cooked vegetables. In the study, purple-flesh potatoes, green beans, and carrots were cooked using three methods: traditional boiling (100°C), cook-vide (80°C and 90°C), and sous-vide (80°C and 90°C). These latter two methods employ lower temperatures and less oxygen. No matter the method, …