Your SlideShare is downloading. ×
  • Like
Cooking greens review
Upcoming SlideShare
Loading in...5
×

Thanks for flagging this SlideShare!

Oops! An error has occurred.

×

Now you can save presentations on your phone or tablet

Available for both IPhone and Android

Text the download link to your phone

Standard text messaging rates apply

Cooking greens review

  • 106 views
Published

 

  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
    Be the first to comment
    Be the first to like this
No Downloads

Views

Total Views
106
On SlideShare
0
From Embeds
0
Number of Embeds
1

Actions

Shares
Downloads
0
Comments
0
Likes
0

Embeds 0

No embeds

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
    No notes for slide

Transcript

  • 1. • Brassicas (cruciferous vegetables) • Collard greens, kale, cabbage, mustard • Broccoli, cauliflower, Brussels sprouts • Turnips, rutabaga, kohlrabi • Other cooking greens • Spinach, watercress • Swiss chard, beet greens Chef Michael Scott Lead Chef Instructor AESCA Boulder Cooking Greens
  • 2. Cooking Greens cont’d Remove stems (may be used in other ways) • Usually cut into small pieces • Season carefully as they usually wilt/shrink • Cook & serve in small amount of liquid to retain nutrients • Pick up flavors well (bacon) • A little acid at the end of cooking • Do not cover when cooking Chef Michael Scott Lead Chef Instructor AESCA Boulder • Blanch/ shock • Cooking from raw
  • 3. Acid & Alkali Reactions • Turns greens to brown • Toughens texture • Brightens reds, whites & oranges Alkali’s effect on food during cooking • Brightens greens • Turns whites yellow • Turns reds to blue • Turns texture mushy Chef Michael Scott Lead Chef Instructor AESCA Boulder Acid’s effect on food during cooking
  • 4. • Kale chips – dried in the oven • Massaged kale – served raw after bruising with light vinaigrette • Braised • Baby greens mixed with salad greens • Roasted whole •Stuffed Chef Michael Scott Lead Chef Instructor AESCA Boulder Other Preparations for Greens