© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Unit 25: Vegetables Consumers are eating less meats and are realizing the benefits of well-cooked vegetables; chefs must step up to the plate

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals.

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Importance of Vegetable Cookery Choose vegetables for color, flavor, texture, and how they will enhance the foods your are using as center of the plate There is growing interest in heirloom, local organic, artisinal, and boutique vegetables They are more and more becoming the center of the plate for a growing number of people looking for a wider and new variety of menu items

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Steaming and Boiling These are basic techniques Suitable for most types of vegetables Vegetables may be blanched, par cooked, or fully cooked They may be served chilled, added to another dish such as a stew Finished in a sauté pan Used to make purée or cold

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Boiling Need a large amount of water A tall pot A colander Ice bath Holding containers Hand tools

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Preparation In a tall, covered pot, bring enough cold water to a rolling boil Thoroughly rinse and/or scrub the vegetables Peel and trim Remove waste and clean up station Cut to uniform pieces as this promotes even cooking Add 1 tbsp salt/gallon of water Add the vegetables without crowding and to allow quick temperature recovery Cook to desired doneness and test Drain, set in a ready ice bath, cool, drain again and store covered for service Evaluate the quality

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals.

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Description of Doneness Determine the use for the vegetables then cook or blanch them for that purpose Blanched, 30 seconds in boiling water (for vegetables used cold or to be braised) Parcooked, long enough to be harder than al dente (used for sauté grilling/broiling) Al dente, tender crisp vegetables, ready to eat Fully cooked, tender, but retain shape and color

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Applying the Boiling Technique For green vegetables, boil uncovered in copious amounts of boiling salted water. Red cabbage and beets, white vegetables are boiled with a slight amount of acid to brighten color Yellow and orange are very stable colors, easy to retain

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Steaming Vegetables are cooked in a vapor bath Will have pure, direct flavors Appealing texture Good nutritional value Steaming and boiling have many similarities in preparation, testing for doneness, serving, and cooling

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Pan-Steaming and Oven-Steaming À la minute technique for small batches Add vegetables to a simmering liquid in a pan with seasonings and a tight-fitting lid Steam, remove, and, if desired, tighten the sauce after reducing the liquid Provides an opportunity to add unique flavors and garnishes

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Oven-Steaming Also called steam-roasting Used for dense vegetables such as hard- shell squash Add liquid to a roast pan Add the vegetables, prepared Tightly cover, and place in a preheated oven, bottom shelf Cook until tender, remove cover to brown a little and evaporate liquid

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Purées (Coulis) Made from any vegetable with a soft, cooked texture Processors, mills, sieves, or a combination Can add eggs, cream, spice combinations, flavor enhancers Can tighten slightly and use from a pastry bag to pipe to a dinner plate

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Grilling and Broiling Provides a rich, bold flavor Some vegetables need to be blanched using skewers; soak them for a couple of hours Choose only the freshest vegetables Prep vegetables into even sizes, and skewer or slice with wide shallow surfaces to stay on the grids Marinate on the skewers Broil or grill on a preheated unit Serve at room temperature or serve chilled

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Roasting and Baking Deep flavors, wonderful accompaniments to braised or roasted meats and poultry Some vegetables may require precooking Preheat oven Prep vegetables after washing and trimming; cut uniformly Season and oil a little Place on a pan and roast

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Sautéing and Stir-Frying Wash, peel, and trim as usual Gather all equipment and containers, warm plates Choose a complimentary cooking medium and seasonings—bacon fat, lardoons, peanut oil (high smoke point) Be ready to serve immediately as vegetables wilt rapidly

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Panfrying Use the same preparation techniques Even cutting, fresh, and standard breading procedures Tempura, dry breading, or just flour Oil with a high smoke point, preheated in a large, heavy-gauge pan Make sure vegetables are dry and seasoned Some vegetables may be stuffed, such as fresh jalapenos

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Deep-Frying Prepare fresh vegetables and set up mis en place Preheat fat/oil 350°F (175°C) Season and use standard breading procedures Fry until done and then remove, blot, and serve Some vegetables may have to be blanched Evaluate the quality: crisp, tender, flavorful, good color, and moist Fritters must be cooked all the way through

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Stewing and Braising May include one or a combination of vegetables Usually cooked in their own juices Should be fork-tender Hold well for and during service Some vegetables may need to be blanched Cook aromatics in oil first Add remaining ingredients in order Stir as necessary, correcting the seasoning Stew over gentle, direct heat Braise in the oven or direct heat Cook only until vegetables are tender and flavorful

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Reheating Several methods In simmering, seasoned water using a perforated basket In the microwave By sautéing

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Interesting and Innovative Dishes Adding aromatics to a breading Enriching dishes with olive oil, cream, parmesan, nuts Gratins use up over- produced vegetables Diced roasted vegetables, sundried tomatoes, capers, nuts, chopped eggs or bacon