This document discusses several methods for cooking vegetables: boiling, in which vegetables are drained and cooled after cooking to prevent overcooking, then reheated by sautéing; sautéing and pan-frying, which can be used to complete cooking precooked vegetables or fully cook raw vegetables; braising, where blanched or raw vegetables are placed in a pan with liquid and cooked slowly; baking, using the oven to cook starchy vegetables; and deep-frying, where large vegetables are breaded or battered and fried, or quick-cooking vegetables are fried raw or precooked briefly.

1. Ways of Cooking
Vegetables

2. Boiling

3. Vegetables are drained as soon as
they are cooked and then cool
quickly under cold water to prevent
overcooking from the residual heat.
They are reheated quickly by
sautéing in butter or other fat.
Seasonings and sauces are added at
this stage.

4. Sautéing and Pan –
Frying

5. Both methods may be used to
complete cooking or precooked or
blanched vegetables. Also used for
complete cooking of raw
vegetables.

6. Braising

7. The blanched or raw vegetable, is
placed in the pan then liquid is
added (stock, water, wine) to cover
vegetables, then cooked slowly.

8. Baking

9. Cooking starchy vegetables using
heat of the oven, rather than range
top. Starchy vegetables are baked
because the dry heat produces a
desirable texture.

10. Deep – frying

11. Vegetables large enough to coat
with breading or batter may be
fried. Quick – cooking vegetables
can be fried raw. Some, may be
precooked by simmering or
steaming briefly to reduce the
cooking time in frying.