2. Cooking Vegetables
Key Points
Boiling and Steaming
โข Boiling and steaming are the two most frequently used methods
for cooking vegetables.
o Nearly all vegetables may be cooked by boiling or by steaming.
o Shocking or refreshing: Boiled or simmered vegetables are drained
as soon as they are cooked and then cooled quickly under cold
water.
โข This method should be used unless the vegetables are to be served
immediately.
โข In other cases, the product is only partially cooked by boiling or steaming
and is finished by another cooking method, such as sautรฉing or baking
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3. Boiling and Steaming (1 of 2)
Key Points
โข In many cases, the agitation and
high temperature of boiling break
up delicate vegetables.
o Simmering is more appropriate.
โข Steaming as a method for cooking
vegetables is becoming more widely
used.
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4. Boiling and Steaming (2 of 2)
Purรฉeing Vegetables
Vegetable purรฉes are served as side dishes or garnishes.
They are also used as ingredients in other preparations.
Rub the cooked vegetable through a tamis
using a pestle or a plastic scraper.
Scrape the purรฉe from the bottom
of the sieve.
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5. Sautรฉing and Pan-Frying (1 of 2)
Key Points
Sautรฉing means cooking quickly in a small amount of fat.
โข The product is often tossed or flipped in the pan over high heat.
Pan-frying means cooking in a larger amount of fat and
for a longer time at lower heat.
โข The product is not tossed or flipped in the pan over lower heat.
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6. Sautรฉing and Pan-Frying (2 of 2)
Key Points
To flip foods in a sautรฉ pan:
Give the handle a sharp twist upward
with the wrist.
Be sure to move the pan back far enough
to catch the foods as they come down.
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7. Braising
Key Points
โข A slow, moist-heat cooking method using a small
amount of liquid.
โข Braised vegetables are not always cooked in fat before
liquid is added.
o Some kind of fat is used in the preparation.
o Braised vegetable preparations tend to be more complex
than boiled or steamed vegetables, and the cooking times
are longer.
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8. Baking
Key Points
Cooking starchy vegetables from the raw to the finished
state:
โข Starch vegetables are baked because the dry heat produces a
desirable texture.
Vegetable casseroles are baked for either of two reasons:
โข The slow, all-around heat allows the product to cook
undisturbed.
โข The dry heat produces desirable effects, such as browning and
caramelizing of sugars.
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9. Broiling and Grilling (1 of 2)
Broiling
โข Used to finish cooked or partially cooked vegetables by
browning or glazing them on top.
o Bread crumbs are sometimes used to give a pleasing brown
color and to prevent drying.
o Casseroles or gratin dishes that do not brown sufficiently in
the oven may be browned for a few seconds under the broiler
or salamander.
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10. Broiling and Grilling (2 of 2)
Grilling
โข Grilled, quick-cooking vegetables are pleasant
accompaniments to grilled and roasted meats and
poultry.
โข Cut the vegetables into broad slices.
โข Brush with oil.
โข Grill until lightly cooked and lightly browned.
o Heavy browning may produce an unpleasant burned taste.
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11. Deep Frying (1 of 2)
Key Points
Deep-fried vegetables may be divided into five categories:
1. Vegetables dipped in batter and fried.
2. Vegetables breaded and fried.
3. Vegetables fried without a coating.
4. Small vegetables or cuts mixed with a batter and dropped with a
scoop into hot fat.
5. Croquettes: thick vegetable purรฉes or mixtures of small pieces
of vegetable and a heavy bรฉchamel or other binder, formed into
shapes, breaded and fried.
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Copyright ยฉ2018 John Wiley & Sons, Inc.
12. Deep Frying (2 of 2)
Vegetables for Deep-Frying
โข Most vegetables large enough to coat with breading or batter
may be fried.
โข Tender, quick-cooking vegetables can be fried raw.
โข Others may be precooked by simmering or steaming briefly to
reduce the cooking time they need in the frying fat.
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13. Recipe Pronunciations (1 of 2)
โข Amandine
โข Broccoli Mornay
โข Cauliflower au Gratin
โข Artichokes Clamart
โข Cipolline en Agrodolce
โข Carrots Vichy
โข Spinaci alla Romana
โข Zucchini Sautรฉ Provenรงale
โข Duxelles
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14. Recipe Pronunciations (2 of 2)
โข Sunchoke Galettes
โข Peas ร la Franรงaise
โข Ratatouille
โข Lecsรณ
โข Eggplant Sichuan Style
โข Spinach Timbale
โข Elote con Queso
โข Moussaka
โข Chiles Rellenos
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15. Copyright
Copyright ยฉ 2018 John Wiley & Sons, Inc.
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