Vegetables cooking methods


  
Vegetables cooking methods
Different recipes will require different vegetable cooking methods.
Boiled and Steamed vegetables
Boiled or steamed vegetables are served as is d but can also form the basis for many other preparations. Vegetables can be both peeled or unpeeled for boiling and steaming, however, for most purposes they are peeled thoroughly.
Boiled procedure:
1.If cooking form fresh, pee and wash vegetables, trim to shape.
2.Place in pot and cover with salted water. Bring to boil, lower heat, simmer until tender.
3.Drain and steam dry  in colander for a minute. Alternatively, spread on sheet p warm oven just until they stop steaming.
4.Serve immediately or place in a hot pan, covered with a clean, damp towel, and hold for service.
Steamed vegetables procedure:
Prepare as per boiled instruction, steaming in perforated pan or steamer instead of boiling.
Follow w these tips for boiled and steamed vegetables:
1.To prevent sogginess, cool vegetables in cold water, except potatoes.
2.Boiled potatoes are generally started in cold water, rather than hot. This allows for more even cooking and heat penetration during the relatively long cooking time required.
3.Peel potatoes that have been cooked in their skins while they are still hot as the skins are easier to remove.
Procedure for vegetable Purée:
1.Wash and peel vegetables as per type of vegetable and per procedure.
2.Simmer or steam until tender. Cook thoroughly to prevent grainy purée, being careful to not overcook, which produces watery results.
3.Drain if simmered. Set colander on sheet pan and place in oven for several minutes to dry out. If vegetables are too moist, they will be too loose or slack when liquid is added later.
4.While still hot, pass vegetables through a food mill or ricer to purée. A mixer with the paddle attachment may be used to break up the vegetables for whipped purée, but there is no guarantee all lumps will be removed. Equipment used for puréeing should not be cold, or it will cool the vegetables too much, Heat equipment under hot water before use.
5.Add ingredients to the purée as per individual recipes.
Deep- Frying
Fried raw
1.Simply cut into shapes and deep-fried until golden and crisp. Includes all varieties of French fries, potato chips and batter coated vegetables.
Preparations made from cooked, puréed potatoes
Most of these products are made from duchesse potato mixture, including potato croquettes. French fries, or deep-fried potatoes, are one of the most popular items in food service. Most Frenchfries served are made from a blanched, frozen product.


Preparing baked vegetables is a simple procedure.
For example, properly baked potatoes are white, fluffy, mealy, and steamy, with dry skin that crackles slightly when pressed. Poorly baked potatoes are gray and soggy with damp, soft skin.
Baked vegetables procedure:
1.For crisp finish, rub lightly with oil. For more tender texture, leave dry.
2.Place on sheet pans or sheet pan racks in a preheated 400F (20°c) oven and bake to required doneness. To test, squeeze gently to ensure yield to gentle pressure. Note: Using sheet pan racks eliminates hard spots that form where vegetable makes contact with sheet pan.
3.Remove from oven.
4.To hold for service, keep warm and uncovered so vegetables don't turn soggy in trapped steam.
Do not wrap potatoes in foil. Foil-wrapped potatoes do not bake but rather steam in their own moisture. The texture of a steamed potato is entirely different from that of a correctly prepared baked potato.
Roasted vegetables procedure:
1.Wash, drain, and dry vegetables.
2.Cut as required or leave whole. Place vegetables in a roasting pan.
3.Pour oil and, if required by recipe, sprinkle with herbs and spices. Toss or mix so all vegetables are well coated. Bake at 400°F (200°C) until tender.
There are many Sautéed and stir-fried vegetables preparations. Some are made with raw, others with precooked or blanched vegetables. This method may be divided into 2 categories based on production techniques:
1. Mixed or tossed while cooking
Sautéed and stir-fried vegetables are cut into pieces or small shapes and cooked in a little fat, while tossing in the pan to brown on all sides.
2. Cooked and served in compact cakes
Shaped into cakes, which are browned on both sides, with little movement in the pan. This category includes hash browns, potato pancakes.
Procedure for sautéing and stir-frying:
1.Place sauté pan on high heat. When pan is hot, add a small amount of clarified butter, oil, or other fat, enough to coat bottom of pan. (Clarified butter is used because the milk solids in whole butter burn quickly at the high heat necessary for sautéing)
2.Once fat is hot, add vegetables. Do not overload the pan, or the temperature will b be lowered too much and the vegetables will simmer instead of sauté. After heat has recovered, flip pan a few times to turn and toss vegetables. Return pan to heat.
3.Continue to flip pan contents as often as necessary to cook or heat evenly and coat with fat. (Don't flip more than necessary. It may be fun and a good way to show of, but it's a waste of lime and accomplishes nothing except breaking vegetables. Heat must also have time to recover between flips.)
4.As soon as cooked or heated through, if pre-cooked, remove from pan and serve. Browning may or may not be desirable, depending on the particular preparation required.

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