Ẩm thực - Chapter 17: Cooking vegetables

 Chapter 17Cooking Vegetables 1Chapter Objectives1. Identify vegetables that are well suited to the different vegetable cooking methods.2. Cook vegetables by boiling and steaming.3. Cook vegetables by sautéing and pan-frying4. Cook vegetables by braising.5. Cook vegetables by baking.6. Cook vegetables by broiling.7. Cook vegetables by deep-frying.2Boiling and SteamingAlmost all vegetables can be cooked by boiling or steaming. These methods are easy, economical, and can be adapted to a great variety of preparations.Unless you are serving immediately, boiled or simmered vegetables are drained and cooled immediately with cold water.In some cases vegetables are only partially cooked and finished with another method of cooking.Steaming is becoming more and more widely used, and it may be the ideal way of cooking certain vegetables, like broccoli.3Sautéing and Pan-FryingRemember the main differences between sautéing and pan-frying are the amount of fat used and the cooking timeIn sautéing the vegetables are flipped or tossed over high heatWith pan-frying the cooking time is longer and at a lower temperature.Both methods may be used as finish-cooking methods of blanched and precooked vegetablesStir-frying is a quick-cooking technique used in Asian cooking4BraisingBraising is a slow, moist-heat method of cooking, using a small amount of liquidBraised vegetables are not always cooked in fat before liquid is addedBraising vegetables preparations tend to be more complex than boiled or steamed vegetables.The cooking times are longer. 5 BakingWhen we discuss baking vegetables we refer to one of two ways:Cooking starchy vegetables, such as potatoes, winter squash, sweet potatoes from raw to finished. Other vegetables can be done this way (tomatoes, beets, eggplant, onions, and turnips)Finishing partially cooked vegetables in casseroles for two reasons:Slow, all-around heat allows the product to cook undisturbed.Dry heat produces desired results, such as browning and caramelizing of sugars.6Broiling and GrillingGrilled quick-cooking vegetables like peppers, zucchini, large mushroom caps, and eggplant go well with grilled and roasted poultry and meatsGrilled vegetables are often dressed with vinaigretteBroiling is also used to finish cooked or partially cooked vegetables.Bread crumbs are sometimes used to give the vegetables a pleasing brown color and prevent drying.7Deep-FryingDeep fried vegetables are divided into five categoriesVegetables dipped in batter and friedVegetables breaded and friedVegetables fried without a coating (potatoes)Fritters - small vegetables or cuts mixed with batterCroquettes – thick purées and heavy binder that are shaped and breaded8Blanches or precooked vegetables for frying in breading or batterArtichoke heartsCelery RootBroccoliBrussels SproutsCauliflower CeleryBeansFennelOkraTurnips AsparagusCucumbersCarrotsParsnipsBeans9Clip art images may not be saved or downloaded and are only to be used for viewing purposes.Copyright ©2007 John Wiley & Sons, Inc.10