1. Chapter 17 Cooking Vegetables Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

2. 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. 2

3. 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. 3

4. 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. 4

5. Vegetable purées are served as side dishes or garnishes. They are also used as ingredients in other preparations. Puréeing Vegetables Boiling and Steaming 5 Rub the cooked vegetable through a tamis using a pestle or a plastic scraper. Scrape the purée from the bottom of the sieve.

6. 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. 6

7. Sautéing and Pan-Frying 7 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.

8. 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 boiled or steamed vegetables, and the cooking times are longer. 8

9. Baking Cooking starchy vegetables from the raw to the finished state. Starch vegetables are baked because the dry heat produces a desirable texture. Vegetable casseroles are baked for either of two reasons: The slow, all-around heat allows the product to cook undisturbed. The dry heat produces desirable effects, such as browning and caramelizing of sugars. 9

10. Broiling and Grilling Used to finish cooked or partially cooked vegetables by browning or glazing them on top. Bread crumbs are sometimes used to give a pleasing brown color and to prevent drying. Casseroles or gratin dishes that do not brown sufficiently in the oven may be browned for a few seconds under the broiler or salamander. 10 Broiling

11. Broiling and Grilling Grilled, quick-cooking vegetables are pleasant accompaniments to grilled and roasted meats and poultry. Cut the vegetables into broad slices. Brush with oil. Grill until lightly cooked and lightly browned. Heavy browning may produce an unpleasant burned taste. 11 Grilling

12. Deep Frying 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 purées or mixtures of small pieces of vegetable and a heavy béchamel or other binder, formed into shapes, breaded and fried. 12

13. Vegetables for Deep-Frying Deep Frying Most vegetables large enough to coat with breading or batter may be fried. Tender, quick-cooking vegetables can be fried raw. Others may be precooked by simmering or steaming briefly to reduce the cooking time they need in the frying fat. 13

14. Recipe Pronunciations Amandine (p. 565) Broccoli Mornay (p. 566) Cauliflower au Gratin (p. 567) Artichokes Clamart (p. 571) Cipolline en Agrodolce (p. 571) Carrots Vichy (p. 572) Spinaci alla Romana (p. 573) Zucchini Sauté Provençale (p. 577) Duxelles (p. 577) 14

15. Recipe Pronunciations Sunchoke Galettes (p. 579) Peas à la Française (p. 585) Ratatouille (p. 586) Lecsó (p. 587) Eggplant Sichuan Style (p. 588) Spinach Timbale (p. 594) Elote con Queso (p. 595) Moussaka (p. 595) Chiles Rellenos (p. 600) 15