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Methods of cooking vegetables
- 1.
- 2.
- 3. BLANCHING Vegetables are brieflyput into a saucepan of boiling water and the timing begins immediately.
- 4. BOILING You haveup to seven minutes before there is a major color change, so timing is everything.
- 5. BRAISING Vegetables contain lots ofnatural moisture, which release in cooking.
- 6. POACHING This method issimilar to boiling but uses less liquid and a lower heat to gently cook more fragile vegetables
- 7. STEAMING A large potand simple steamer basket are the tools to cook vegetables with this method.
- 8.
- 9. BROILING The heat source isabove the food
- 10. GRILLING This technique is similarto broiling, but the heat sources comes from below.
- 11. ROASTING This has become afavorite technique for cooking vegetables.
- 12. SAUTEING The pan size shouldbe large enough to cook vegetables in a single layer without crowding.
- 13. STIR-FRYING Basically, this techniqueis similar to sauté, but vegetables are cut into smaller pieces.
- 14. 1. Leave vegetablesin big pieces. That way fewer vitamins are destroyed when they are exposed to air.
- 15. 2. Always coveryour pot to hold steam and heat. This will also help reduce cooking time.
- 16. 3. Use anyleftover cooking water for soups and stews, sauces, or vegetable juice drinks.
- 17. 4. Eat fruitsand vegetables raw whenever possible in salads and smoothies or as whole fruits and vegetables.
- 18. 5. Cook vegetablesuntil crisp. Do not overcook.
- 19. 6. Use aslittle water as possible when cooking.
Editor's Notes
- #2 Method is a systematic procedure, technique,
- #3 Moist-heat cooking methods use water, liquid or steam to transfer heat to food.
- #4 Blanching is a cooking process wherein a food, usually a vegetable or fruit, is scalded in boiling water or oil, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water to halt the cooking process.
- #5 Boiling the action of bringing a liquid to the temperature at which it bubbles and turns to vapor.
- #6 Braising is a combination-cooking method that uses both wet and dry heats: typically, the food is first sautéed or seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some amount of liquid.
- #7 Poaching is a cooking technique that involves cooking by submerging food in a liquid, such as water, milk, stock or wine or in a tray. Uses constant temperature
- #8 Steaming is a method of cooking using steam. This is often done with a food steamer Steaming definition, water in the form of an invisible gas or vapor.
- #9 What is the difference between the two? Moist heat is more effective than dry heat, in providing deeper penetration of the tissue at the same temperature. Moist heat can speed recovery by increasing blood flow to targeted area. Increased circulation brings in fresh blood and takes away the wastes which may slow healing
- #10 Broiling, cooking by exposing food to direct radiant heat, either on a grill over live coals or below a gas burner or electric coil.
- #11 Long story short, grilling and broiling refer to a similar cooking process with only one major difference. When grilling, the heat source is below (like with a barbecue grill), but in oven broiling, the heating source is above. Bothgrilling and broiling involve intense direct heat.
- #12 Roast is to cook food such as meat or vegetables in an oven. <Roast the pork for an hour.