The followings are the cooking method for vegetables:
1. Boiling
This is the simplest and most common method of cooking vegetables. It is an economical and easy method of cooking but over cooking and the use of too much water will spoil the flavor and cause valuable nutrients to be lost.
Root vegetables should be cooked in boiling water which is sufficient just to cover them. The pan should have a tight fitting lid to keep in the steam which helps to cook the vegetables. Cook the vegetables gently until tender, for rapid boiling will cause the outside of the vegetables to break up before the inside is soft. The time of cooking depends on the kind of vegetable, its age and size. In boiling root vegetables test them with a fork pierced through the thickest part to see if they are ready.
Green vegetables should be cooked for a short time in a little boiling water and served at once, so that as little nutrients as possible is lost. Use only enough boiling water to prevent the vegetable from being burnt, and cook with the lid on, so that the vegetables will be cooked in the steam as well as cook more quickly. After boiling, the little liquid left in the pan can be thickened and served with vegetables as gravy. Vegetables cooked in this way are well flavored, crisp, a good green color and are nutritious.
Dried peas and beans should be washed, covered with at least 1" water and allowed to soak overnight. When well soaked, the peas will be double their size. Boil the peas in the water in which they are soaked. Bring to the boil slowly with lid on and boil gently until the peas are tender.
2. Blanching
This method is usually used to cook the very young shoots of vegetables like bean sprouts which require very little cooking. The vegetables are cleaned and drained. They are then lowered into a pan of boiling salt water for ½ minute, lifted up and drained immediately. The blanching removes the sharp green taste from the vegetables and cooks the vegetables very lightly so that they will be crisp and well flavored.
3. Frying
This is a suitable method of cooking most vegetables. Deep fat frying is used for making chips, fritters and for browning onions and garlic. All vegetables to be deep fat fried must be cleaned, cut into even sized pieces so that they will all cook at the same time and dried before frying so that they will fry evenly and will not cause the oil to spit.
What is locally known as fried vegetable should be more correctly called 'braised' vegetable. Braising means to toss or brown food in a little oil first and then to finish cooking it in a little water in a covered pan so that the food is cooked in the steam. This is the best method for cooking vegetables as very little nutrients is lost, the vegetables are very quickly and easily cooked, are crisp and well flavored. It is important to remember that most vegetables require very little cooking. To get the best results they should never be overcooked.
4. Steaming
This method is sometimes used for cooking root vegetables. It is not a recommended method for cooking green, leafy vegetables as it takes longer than boiling and in the prolonged cooking, vitamin C is lost. However, sweet potatoes and yams are better flavored when steamed.
Ingredients:
4 St Pierre about 400 g every
4 round tomatoes
8 small potatoes Roseval
purple Garlic
4 artichokes poivrade
Salt and pepper of the mill
4 tiny fennels
Dried orange skin
2 dried tomatoes
12 small cherry-red tomatoes bunch
Spreads with butter
Olives of Nice
Oil of olive
Oil of basil (mixture of mixed basil and oil of olive)
Basil, Thyme, Rosemary, Tarragon, Parsley
Method:
Cut potatoes in small strips without picking them and trim the bottom of a dish, add a 12 groin of pod of garlic in shirt (without picking them), some hazelnuts of butter and water with oil of olive, Clean off in 180 ° a 20 groin of minutes. ââ‚ ¬¢ Juice of tomate:Versez some oil of olive in a casserole, put then 4 or 5 crushed pods of garlic, some roughly cut tarragon, leaves and branches of the fennel, the round tomatoes cut in 2 face towards the bottom of the casserole, Cover with allu paper to keep all saps, put the cover and clean off. †¢ Into some salt scalding water plunge the tiny fennels then the purple artichokes cut in 4 having taken away the exédent of leaves. Once whitened, drain vegetables(
recette beignet video) and put cherries in the oven in a dish with tomatoes, water with oil of olive and clean off 10mn. †¢ Trim the inside of fish with the parsley, the thyme and the tarragon, whitewash of oil of basil, salt and add pepper, dredge with skin of dried orange and powder of rosemary. Clean off 10 - 12 minutes. †¢ Keep saps of baking of fish, add the juice of tomato then leak out before adding it the dried tomatoes, olives of Nice, the oil of basil and the leaves of cool basil. †¢ Dispose vegetables around the fish, glaze with juice and will you serve hot?
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