Vegetable Cookery 27

Objective Recall factors that affect the flavor, texture, color, and retention of nutrients of cooked vegetables

Principles of Vegetable Cookery To choose the best cooking method for a vegetable, chefs consider flavor texture color nutrition

Pleasing Flavor During cooking, natural sugars in the vegetables can be caramelized Flavor compounds are released and mix together; unpleasant flavor compounds are removed Flavor is the most important consideration in choosing a cooking method and determining doneness of vegetables

Appealing Texture When vegetables are cooked, cellulose breaks down making them easier to digest and better tasting continued

Appealing Texture Cooking method and length of cooking time are based on the amount of cellulose in the vegetable Properly cooked vegetables should be al dente Test doneness by piercing the vegetable at the thickest part with the tip of a knife or by biting a piece

Color Retention The color of vegetables indicates whether they have been cooked properly continued

Color Retention Vegetables are classified by color—green, white, red, or yellow-orange The pH of the cooking liquid affects the color of vegetables Green, white, and red vegetables are impacted most

The Effects of Acid Solutions on Color White vegetables become a bright white color Red vegetables turn a pleasing reddish-purple hue Green vegetables turn brown continued

The Effects of Acid Solutions on Color Vinegar, lemon juice, and milk are used to increase the acidity of cooking liquids An acidic cooking environment is also created when vegetables are cooked in a covered pot

Alkaline Solutions’ Effect on Color Chlorophyll is easily destroyed by acid Cook green vegetables in a slightly alkaline solution to maintain color Salt provides alkalinity and adds seasoning Red vegetables turn a dull blue and white vegetables become yellow

Effect of pH on Vegetables What was the pH of the cooking solutions used to cook these vegetables? Acidic Alkaline Alkaline Acidic Alkaline Acidic

Nutrient Retention Vegetables are a major source of minerals, vitamins A and C, and the B vitamins Nutrients may be destroyed by air, light, heat, or become dissolved in the cooking water continued

Nutrient Retention To help preserve nutrients in vegetables, use vegetables that are fresh store vegetables in a cool place with minimum exposure to light wash vegetables before cutting and just in advance of cooking peel and cut vegetables close to cooking time continued

Nutrient Retention To help preserve nutrients (continued) cook vegetables as quickly as possible drain vegetables when cooked and avoid storing in liquid serve as soon as possible

Objective Execute the parcooking of vegetables.

Parcooking Vegetables Parcooking is a standard part of mise en place in most commercial kitchens Vegetables to be used in the day’s meal service are routinely parcooked

Blanching The blanching process is done quickly to help preserve color, nutrients, and texture Water should be at a rapid boil before the vegetables are added continued

Blanching Advantages of blanching Gives better control over the cooking process and degree of doneness Saves time during busy service periods Allows vegetables to be finished in a variety of ways Allows vegetables with different textures and colors to be properly cooked when served together

Shocking Once blanched vegetables have reached the correct doneness, shocking stops the cooking process Drain vegetables after shocking so they do not sit in water any longer than necessary

Technique: Parcooking Vegetables Bring a large amount of water to a boil. The amount of water should be enough to allow vegetables to circulate freely during the cooking process. Add salt or an acid according to the color of the vegetables being cooked. continued

Technique: Parcooking Vegetables Place vegetables in the water and cook over high heat. Different types or sizes of vegetables should be cooked in separate batches. continued

Technique: Parcooking Vegetables Test doneness of the vegetables to determine if they are properly cooked. continued

Technique: Parcooking Vegetables Remove vegetables from boiling water and shock. continued

Technique: Parcooking Vegetables When fully cooled, drain vegetables and reserve for service.

Objective Explain ways blanched vegetables can be finished.

Finishing Techniques for Blanched Vegetables The blanching and shocking process does not yield a finished product Parcooked vegetables are typically reheated, and then finished by either sautéing, glazing, or gratiner

Sautéing Reheat vegetables in boiling water and drain them Place them in a sauteuse, and quickly toss over moderate heat with whole butter, salt, and pepper

Glazing To glaze, vegetables are tossed with butter and a sweet syrupy ingredient that adds both flavor and a glossy shine continued

Glazing Works best with vegetables that are complemented by a sweet flavoring Vegetables can also be glazed or finished with a sauce or reduced stock © Goodheart-Willcox Co., Inc.

Gratiner Browning process is used to finish parcooked vegetables continued © Goodheart-Willcox Co., Inc.

Gratiner Béchamel-based sauces, cheese, or bread crumbs are often used to create a browned surface Place under a broiler or salamander, or cook in a hot oven © Goodheart-Willcox Co., Inc.

Objective Recognize various moist-heat and dry-heat methods used to cook vegetables.

Moist-Heat Cooking Methods Do not require parcooking Especially effective on hard-textured vegetables Moist-heat cooking methods for vegetables include steaming, braising, and stewing

Steaming Steam’s high temperature is excellent for breaking down cellulose in fibrous vegetables Steamed vegetables retain more nutrients and natural flavors Not recommended for cooking green or delicate vegetables

Braising and Stewing Partially cover vegetables with a flavored liquid and then simmer Simmering tenderizes dense or fibrous vegetables and cooks away bitter flavors Braised vegetables are often whole or in large pieces, while stewed vegetables are chopped, diced, or shredded

Simmering This technique is used for dried beans and lentils Soak dried beans overnight in cold water to speed up cooking time Discard the soaking liquid Cooking times vary depending on bean size continued

Simmering Add aromatic ingredients during cooking Add salt and acidic ingredients toward the end of the cooking time Lentils do not require soaking Cover lentils in cold water, bring to a boil, and reduce to simmer

Dry-Heat Cooking Methods Give vegetables a crisp or caramelized appearance Harder vegetables may be blanched and then finished by a dry-heat method Dry-heat cooking methods for vegetables include stir-frying, deep frying, baking, roasting, and grilling

Stir-Frying The high heat and short cooking time help to retain the nutrients, texture, and flavor of the vegetables continued

Stir-Frying Cut vegetables in small, uniform pieces for proper cooking Hard or dense vegetables may be parcooked before stir-frying

Deep Frying Breadings and batters help seal in the moisture of the vegetables and keep them from becoming too greasy continued

Deep Frying Soft-textured vegetables can be deep-fried from a raw state; most other vegetables are parcooked ahead of time

Baking and Roasting Baked vegetables are cooked with moisture and covered to retain moisture Roasted vegetables are cooked without moisture and uncovered to promote caramelization continued

Baking and Roasting Baking and roasting are often done with whole vegetables or large pieces Smaller pieces of vegetables are often baked in a casserole mixed with sauce

Grilling Vegetables are often grilled from the raw state continued

Grilling Vegetables should be cut so they do not dry out or fall through the grill rack Smaller pieces can be skewered Brush vegetables with oil to keep them from sticking to the grill

Review What four factors do chefs consider when choosing a cooking method? Flavor Texture Color Nutrition continued

Review What is the term used to describe vegetables that are properly cooked (neither mushy nor crunchy)? Al dente continued

Review How do acidic solutions affect the color of vegetables? White vegetables become a bright white color Red vegetables turn a reddish purple color Green vegetables turn brown continued

Review What can you do to preserve nutrients? Use vegetables that are as fresh as possible Store vegetables in a cool place with minimum exposure to light Wash, peel, and cut vegetables close to cooking time Cook vegetables quickly Drain cooked vegetables and avoid storing in liquid Serve as soon as possible continued

Review Describe the process of blanching and shocking. Blanching means to partially cook a vegetable in boiling water. Shocking stops the cooking process because vegetables are quickly submerged in ice water. continued

Review What methods are used to finish cooking blanched vegetables? Sautéing Glazing Gratiner continued

Review Name the moist-heat cooking methods often used to cook vegetables Steaming Braising Stewing continued

Review Name the dry-heat cooking methods often used to cook vegetables Stir-frying Deep frying Baking Roasting Grilling