Copyright 2014 John Wiley and Sons, Inc. All rights reserved. C
HAPTER 11 COOKING VEGETABLES
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OILING AND S TEAMING Boiling and steaming are the two most
frequently used methods for cooking vegetables. Nearly all
vegetables may be cooked by boiling or by 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 sauting or baking K EY P OINTS
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OILING AND S TEAMING 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. KEY POINTS (CONTD)
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OILING AND S TEAMING Vegetable pures are served as side dishes or
garnishes. They are also used as ingredients in other preparations.
PUREING VEGETABLES Rub the cooked vegetable through a tamis using a
pestle or a plastic scraper. Scrape the pure from the bottom of the
sieve.
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Copyright 2014 John Wiley and Sons, Inc. All rights reserved.
Sauting and Pan-Frying Sauting 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. K EY P OINTS
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Copyright 2014 John Wiley and Sons, Inc. All rights reserved.
To flip foods in a saut 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. Sauting and Pan-Frying KEY POINTS
(CONTD)
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RAISING 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. K EY P
OINTS
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AKING 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. K EY P OINTS
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Copyright 2014 John Wiley and Sons, Inc. All rights reserved. B
ROILING AND G RILLING 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. B ROILING
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ROILING AND G RILLING 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. G RILLING
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EEP F RYING 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 pures or mixtures of
small pieces of vegetable and a heavy bchamel or other binder,
formed into shapes, breaded and fried. K EY P OINTS
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EEP F RYING 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. V EGETABLES
FOR D EEP -F RYING
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ECIPE P RONUNCIATIONS Amandine Broccoli Mornay Cauliflower au
Gratin Artichokes Clamart Cipolline en Agrodolce Carrots Vichy
Spinaci alla Romana Zucchini Saut Provenale Duxelles
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ECIPE P RONUNCIATIONS Sunchoke Galettes Peas la Franaise
Ratatouille Lecs Eggplant Sichuan Style Spinach Timbale Elote con
Queso Moussaka Chiles Rellenos