Methods of Cooking Vegetable Dishes Flashcards
Liquid or steam is used to cook the food
Moist-heat methods
Vegetables are briefly put into a saucepan of boiling water and the timing begins immediately. This method does not fully cook the food but softens the texture
Blanching
Fast and easy to control. Vegetables should be added to rapidly boiling water, and the timing should begin only when the water returns to the boil
Boiling
Vegetables contain lots of natural moisture, which released in cooking
Braising
This technique is similar to boiling but uses less liquid and a lower heat to gently cook more fragile vegetables
Poaching
The best way of retaining flavour, colour and vital nutrients. A large pot and a simple steamer basket are the tools needed to cook vegetables with this method
Steaming
These evaporate moisture in the vegetables quickly, which causes the juices to brown and the natural sugars to concentrate and become very flavorful
Dry-heat methods
The heat source is above the food, making this a great technique for blistering the skins of sweet peppers or chilies for easy peeling and a smoky flavor
Broiling
This technique is similar to broiling, but the heat source comes from below, and a basting liquid is needed to keep food moist
Grilling
This has become a favorite technique for cooking vegetables. It works by intensifying flavours and causing natural sugars to caramelise, creating a crisp outer coating and a tender centre
Roasting
A delicious way to cook almost any vegetable. It’s great for greens, which will wilt and become tender in no time, or for other soft or delicate veggies
Sautéing
This technique is similar to a sauté, but vegetables are cut into smaller pieces
Stir-frying
It adds a deliciously pungent, briny flavor to any vegetable you choose to use- though this method works especially well for naturally firm, crisp vegetables that will stand up the process, and won’t turn to mush
Pickling
