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Lecture Professional cooking (7/E): Chapter 17 - Gisslen

Chapter 17 - Cooking vegetables. Now that you have studied the whys and wherefores of vegetable cooking, you should be able to proceed to actual preparation with a clear understanding of what you are doing. This chapter outlines briefly the basic methods of vegetable preparation. Successful performance of these methods relies on your knowledge of the principles we have discussed. | Chapter 17 Cooking Vegetables Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Boiling and Steaming Nearly all vegetables may be cooked by boiling or by steaming. Boiling and Steaming are the two most frequently used methods for cooking vegetables. Easy, economical, and adaptable to a great variety of preparations. Boiling and Steaming Shocking or Refreshing: Boiled or simmered vegetables are drained as soon as they are cooked and then cooled quickly under cold water. This method should be used unless the vegetables are to be served immediately. In other cases, the product is only partially cooked by boiling or steaming and is finished by another cooking method, such as sautéing or baking. Boiling and Steaming In many cases, the agitation and high temperature of boiling break up delicate vegetables. Simmering is more appropriate Steaming as a method for cooking vegetables is becoming more widely used. Vegetable purées are served as side . | Chapter 17 Cooking Vegetables Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Boiling and Steaming Nearly all vegetables may be cooked by boiling or by steaming. Boiling and Steaming are the two most frequently used methods for cooking vegetables. Easy, economical, and adaptable to a great variety of preparations. Boiling and Steaming Shocking or Refreshing: Boiled or simmered vegetables are drained as soon as they are cooked and then cooled quickly under cold water. This method should be used unless the vegetables are to be served immediately. In other cases, the product is only partially cooked by boiling or steaming and is finished by another cooking method, such as sautéing or baking. Boiling and Steaming In many cases, the agitation and high temperature of boiling break up delicate vegetables. Simmering is more appropriate Steaming as a method for cooking vegetables is becoming more widely used. Vegetable purées are served as side dishes or garnishes. They are also used as ingredients in other preparations. Puréeing Vegetables Boiling and Steaming Rub the cooked vegetable through a tamis using a pestle or a plastic scraper. Scrape the purée from the bottom of the sieve. Sautéing and Pan-Frying Sautéing means cooking quickly in a small amount of fat. 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. The product is not tossed or flipped in the pan over lower heat. Sautéing and Pan-Frying To flip foods in a sauté 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. Braising A slow, moist-heat cooking method using a small amount of liquid. Braised vegetables are not always cooked in fat before liquid is added. Some kind of fat is used in the preparation. Braised vegetable preparations tend to be more complex than