Comparison of boiling and steaming methods for cooking vegetables
{"Image DocumentName": "Cooking Vegetables MOIST Cooking Methods Boil Steam", "Image ImageDescription": "boil small amount of water, add vegetables, return to boil, cover pan, reduce heat to a simmer. Amount of water\u2026\u2026 Loss of nutrients is reduced when cooked in small amount of water. Pan is covered to prevents both scorching and loss of water due to evaporation. Steam. water in bottom of pan, basket to hold food, cook over boiling water. Takes a little more time. Retains the MOST nutrients.", "Image XResolution": "37", "Image YResolution": "37", "Image ResolutionUnit": "Pixels/Centimeter", "Image Software": "SlidePlayer", "Image YCbCrPositioning": "Centered"}