2.4.3 Research (1).docx

Contents {#contents.TOCHeading} ======== [Boiling and Steaming 1](#boiling-and-steaming) [Procedure for Boiling Vegetables 2](#procedure-for-boiling-vegetables) [Procedure for Steaming Vegetables 2](#procedure-for-steaming-vegetables) [Procedure for Pan-Steaming Vegetables 3](#procedure-for-pan-...

Contents {#contents.TOCHeading} ======== [Boiling and Steaming 1](#boiling-and-steaming) [Procedure for Boiling Vegetables 2](#procedure-for-boiling-vegetables) [Procedure for Steaming Vegetables 2](#procedure-for-steaming-vegetables) [Procedure for Pan-Steaming Vegetables 3](#procedure-for-pan-steaming-vegetables) [Puréeing Vegetables 3](#pur%C3%A9eing-vegetables) [Guidelines for Puréeing Vegetables 3](#guidelines-for-pur%C3%A9eing-vegetables) [Broiling and Grilling 4](#broiling-and-grilling) [Procedure for Broiling or Grilling Vegetables 4](#procedure-for-broiling-or-grilling-vegetables) [Grilling Vegetables 4](#grilling-vegetables) [Braising 7](#braising) [Characteristics of Vegetable Braising Procedures 8](#characteristics-of-vegetable-braising-procedures) [Baking and Roasting 8](#baking-and-roasting) [Procedure for Baking & Roasting Vegetables 8](#procedure-for-baking-roasting-vegetables) [-Procedure for Baking & Roasting Fruit 10](#procedure-for-baking-roasting-fruit) [Sautéing and Pan-Frying 10](#saut%C3%A9ing-and-pan-frying) [Procedure for Sautéing Vegetables 11](#procedure-for-saut%C3%A9ing-vegetables) [Procedure for Pan-Frying Vegetables 11](#procedure-for-pan-frying-vegetables) [Stir-Frying Vegetables 11](#stir-frying-vegetables) [Deep-Frying 13](#deep-frying) [Procedure for Deep-Frying Vegetables 14](#procedure-for-deep-frying-vegetables) Cooking Vegetables Part 2 Now that you have studied the whys and wherefores of vegetable cooking, you should be able to proceed to actual preparation with a clear understanding of what you are doing. This chapter outlines the basic methods of vegetable preparation. Successful performance of these methods relies on your knowledge of the principles we have discussed. The recipes given here reinforce your understanding through actual practice. The emphasis is on the method rather than on the particular vegetable used because each method applies to many vegetables. For this reason, variations are listed after basic recipes rather than presented as separate complete recipes. As in other chapters, recipes for sauces that appear in Chapter 8 and are used as components of subsequent preparations are not repeated here. Most of the recipes are applicable to fresh, frozen, or canned vegetables, even though variations are not listed for each. You have learned how to handle these products in order to make proper substitutions. Potatoes and other starchy foods, such as rice and pasta, are covered in the next chapter. However, the basic cooking methods here apply to potatoes as well as to other vegetables. Boiling and Steaming ==================== Nearly all vegetables may be cooked by boiling or by steaming. These are the two most frequently used methods because they are easy, economical, and adaptable to a great variety of preparations. Boiling and steaming are basic cooking methods. In most cases, additional steps are required after the basic cooking is completed in order to make the product ready for serving. These steps include adding butter, seasonings, flavorings, and sauces. Unless they are to be served immediately, boiled or simmered vegetables are drained as soon as they are cooked and then cooled quickly under cold water. This is called shocking or refreshing, and it prevents the vegetables from being overcooked in their retained heat. Normally, they are then reheated quickly by sautéing in butter or other fat. Seasonings and sauces can be added at this stage. We classify this cooking method as boiling even though the vegetables are finished by sautéing to reheat them. This section includes recipes for boiled vegetables finished with a variety of sauces, flavorings, and seasonings. In other cases, the product is only partially cooked by boiling or steaming and is finished by another cooking method, such as sautéing or baking. Recipes of this sort are usually included under the final cooking method. We speak of the cooking method as boiling even though, in many cases, simmering is a more appropriate term. Green vegetables are generally boiled so they cook quickly, preserving color and nutrients. In many cases, however, the agitation and high temperature of boiling break up delicate vegetables, and simmering is more appropriate. Steaming as a method for cooking vegetables is becoming more and more widely used, especially as more varieties of advanced equipment become available. It may be the ideal method for cooking certain vegetables, such as broccoli, that easily break or turn watery or mushy when simmered. A useful technique that combines boiling and steaming is called pan-steaming. In this method, vegetables are cooked in a covered pan in a small amount of water---not enough water to cover them---so they are partly cooked by the steam trapped in the pan. After the vegetables are cooked, they are removed from the pan, and the flavorful cooking liquid may be reduced to a glaze or made into a sauce. This is a quick method for cooking many vegetables and so is useful for cooking small quantities to order. Finally, this section also contains a recipe for artichokes cooked sous vide. It is essential that you read the discussion of sous vide cooking, and especially the safety precautions, on page 78 before you try this recipe. Procedure for Boiling Vegetables -------------------------------- 1. Collect all equipment and food products. 2. Trim, peel, and cut vegetables as required. See pages 532--552 for prep requirements. 3. Add the required amount of water to the pot (saucepot, steam-jacketed kettle, tilting skillet, or whatever equipment you are using). Most vegetables are cooked in just enough water to cover, but many green vegetables and strong-flavored vegetables may be cooked in a large quantity of water (2 or 3 times their volume). See page 528 for discussion. 4. Add salt (1 1⁄2--2 tbsp per gal water/6--8 g per L) and bring to a boil. 5. Place the vegetables in the pot and return the water to a boil. 6. Reduce heat to a simmer and cook the vegetables, covered or uncovered, as indicated, to required doneness. 1. Green vegetables and strong-flavored vegetables are cooked uncovered. Other vegetables are cooked covered. 7. Drain the vegetables quickly to avoid overcooking. 8. If the vegetables are to be served at once, complete the recipe and serve. 9. If the vegetables are not to be served at once, cool them (except potatoes and starchy vegetables) in cold water, drain as soon as cool, and refrigerate until needed. Procedure for Steaming Vegetables --------------------------------- This method is used both for pressurized and nonpressurized compartment steam cookers and for simple rangetop steamers that consist of a perforated basket over a pot of boiling water. 1. Know your equipment. Read all operating instructions supplied with your equipment. Each model is a little different. 2. Collect all equipment and food products. 3. Trim and cut vegetables as required. 4. Preheat the steamer. 5. Arrange vegetables in pans or baskets for cooking. Make shallow, even layers for uniform cooking. a. Use perforated pans for best steam circulation. b. Use solid pans if cooking liquid must be retained. 6. Insert pans or baskets in steamer and close door or lid (Figure 17.1). 7. Steam for required period. Consult timing charts supplied with your model of steamer. 8. Remove vegetables from steamer. If it is a pressure steamer, pressure must return to zero before door is opened. 9. Finish vegetables according to recipe and serve at once, or cool quickly for later use. Vegetables that form compact layers do not steam well. They do not allow the steam to circulate, so they cook unevenly. Examples: spinach and other greens, peas, whole-kernel corn, frozen puréed squash. Procedure for Pan-Steaming Vegetables ------------------------------------- 1. Collect all equipment and food products. 2. Trim, peel, and cut vegetables as required. See pages 532--552 for prep requirements. 3. Add the vegetables and a small amount of water to an appropriate pan, such as a sautoir, large enough to hold the vegetables in a shallow layer. The amount of water needed depends on the cooking time of the vegetable. Use less liquid for quick-cooking vegetables, more liquid for long-cooking vegetables. In most cases, the water should cover the vegetables by no more than about three-quarters. 4. Add salt, and bring the water to a boil (Figure 17.2). Other seasonings may be added to the water if desired. 5. Add the vegetable and any other seasonings or ingredients as directed by the recipe. 6. Cover the pan and, if necessary, lower the heat to maintain a simmer. Cook until the vegetable is done. During cooking, remove the cover from time to time to check doneness and to make sure the water hasn't all evaporated. Add more water if the pan is going dry. 7. Remove the vegetable with a slotted spoon. 8. If desired, reduce the liquid to a glaze to toss with the vegetable. As an alternative, reduce the liquid as desired and finish it to make a sauce. For example: Thicken with a starch slurry or monter au beurre. Puréeing Vegetables ------------------- Vegetable purées are served as side dishes or garnishes, and they are also used as ingredients in other preparations. The vegetable purées are much thicker than pureed soups. Procedures for puréeing vary depending on the vegetable and how the purée is to be used, but some general guidelines can be stated. ### Guidelines for Puréeing Vegetables 1\. Vegetables to be puréed should be cooked until tender. Undercooked vegetables make a grainy purée. Be careful not to overcook green vegetables, which discolor when cooked too long. Exception: A few vegetables, such as avocados and tomatoes, are tender enough to be puréed raw. Whether or not they are cooked depends on the vegetable and the desired use for the purée. 2\. Vegetables for puréeing can be cooked by any method, but the most commonly used methods are boiling, steaming, and baking. Baking is used most often for starchy vegetables such as sweet potatoes and white potatoes. 3\. Vegetables cooked by boiling or simmering should be drained well when done. If a stiff purée is desired, it may be necessary to dry the cooked vegetable before puréeing. Place the colander of drained vegetables on a sheet pan and set in a moderate oven for a few minutes to dry. 4\. Always purée cooked vegetables while they are still hot. Cold vegetables are harder to purée to a smooth texture. 5\. Select appropriate equipment. Ricers, food processors, vertical cutter/mixers (VCMs), food mills, and sieves can be used for puréeing. Food mills, ricers, and sieves make lumpfree purées, but they may leave a grainy texture, depending on the vegetable, although a fine drum sieve (tamis) makes a very smooth purée (Figure 17.3). Food processors and VCMs can create a smooth texture, especially with starchy vegetables, but they do not eliminate vegetable fibers and may leave a few lumps. First using a processor and then passing the purée through a food mill or tamis yields the smoothest result. 6\. Season and finish the purée as desired. Butter or cream is often used to finish vegetable purées. Alternatively, use the purée as an ingredient in another recipe as directed. Broiling and Grilling ===================== Grilled quick-cooking vegetables such as peppers, zucchini, large mushroom caps, and eggplant are pleasant accompaniments to grilled and roasted meats and poultry. Cut the vegetables into broad slices, brush with oil, and grill until lightly cooked and lightly browned. Heavy browning may produce an unpleasant burned taste. Grilled vegetables are often dressed with vinaigrette. Broiling is also 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. Procedure for Broiling or Grilling Vegetables --------------------------------------------- 1\. Collect equipment and food supplies. 2\. Prepare the vegetables as necessary, including cutting them into required shapes and seasoning or marinating them. 3\. Preheat the broiler or grill. 4\. If necessary, brush the grill with a wire brush to clean it of any charred food particles. 5\. Place the vegetables directly on the grill or broiler grate. Alternatively, place tender vegetables on broiler platters or sheet pans and set under the broiler. Cook the vegetables to the desired doneness and color, turning them as necessary (Figure 17.7). 6\. Remove from broiler or grill and serve immediately. Grilling Vegetables ------------------- When most people think of summer grilling, they typically imagine steaks, hamburgers, and chicken, among other meaty mains. But the grill happens to be an excellent and easy way to cook vegetables. You may be surprised to discover how much of summer\'s fresh bounty tastes best cooked on the grill. The dry, intense heat of the grill does something magical to most vegetables. It caramelizes their natural sugars, highlighting and deepening the taste of even the most delicately-flavored produce. We\'ve put together this ultimate guide of vegetable grilling hacks you need to know, so you can be a successful griller every time. Read on to learn how to select, prep, season, grill, and serve vegetables. You\'ll also find handy links below to grilling recipes for specific vegetables of all kinds. Preparing the Vegetables Much like grilling any protein, vegetables can require some preparation before laying on the grill. From cleaning and cutting to marinating and seasoning, grilled vegetables can be as easy or complex as you desire. Slicing and Dicing While some vegetables (we\'re looking at you, asparagus) can be grilled whole, most will need to be chopped up first. As with other cooking methods, but maybe more so, it is important to cut vegetables into equally-sized chunks. This will help to ensure they cook at the same rate, so you won\'t end up with half a grill\'s worth of veggies that is ready to eat, while the other half is still limp and under-cooked. Smaller pieces will always cook faster than larger ones, of course, but watch that you don\'t chop pieces so small they can fall through the grate. Marinating Isn\'t Just for Meat Most vegetables can be oiled (and maybe salted) and grilled, with no other preparation. But some produce benefits from a quick marinade before grilling time. For instance, cabbage and butternut squash will develop an extra depth of flavor on the barbecue when first soaked for 15 minutes in a simple solution of olive oil, lemon juice, and fresh herbs. Of course, you can get as creative as you wish with marinade ingredients, from soy sauce, sesame oil, and rice vinegar, to Japanese mayonnaise, chimichurri sauce, or peanut butter-spiked preparations. Just be sure to avoid marinades with any type of sweetener as an ingredient, as the vegetable will burn on the outside before it is cooked on the inside. Brining and Par-Cooking Certain veggies do better on the barbecue when you give them a little extra TLC first. Eggplant, for one, loses its bitterness when treated to a simple saltwater brine before cooking over high heat. Soak slices for at least 30 minutes, and up to an hour, before patting dry, oiling, and placing on the grill. Tough root vegetables, such as parsnips, artichokes, beets, and carrots, can be par-cooked before grilling for a more tender end result. Simply blanch them in a pot of simmering water until semi-tender, about 3 to 5 minutes. Never Skip Oiling Your Vegetables Oil is essential to grilling vegetables. Before you introduce your produce to the BBQ, give them a light but thorough coating of olive oil or vegetable oil. Not only will this help to prevent vegetables sticking to the grill surface, it also helps any seasoning to stick to veggies, and can make all the difference to their final cooked state. While you\'re at it, feel free to sprinkle some Kosher salt on your vegetables, for added flavor and crunch. Or season them after grilling, with our tips below. Preparing To Grill If your grill doesn\'t already stay ready, while you finish the vegetable prep, take a break to prepare your grill by cleaning and preheating it. Never wait on a grill. The grill should always be waiting for you. Clean Your Grill Before you throw your vegetables on the grill, you\'ll want to make sure it is clean. Nobody likes the unpleasant flavor of baked-on food particles from barbecues past, which can migrate and lend an unpleasant flavor to mild-tasting veggies. Crank up the heat on the grill, and use a stiff wire brush to scour the grate, and remove any leftover charred morsels. (If you lack a grill brush, you can spear half an onion on a fork, and use the cut side to rub down the grill). There is no need to oil the grate once it\'s clean, as you will be oiling your vegetables (per below). Grill Without the Lid Grilling vegetables should be done with the cover off. Even the good kind of barbecue smoke can overpower the flavor of grilled vegetables. That means it\'s almost always best to cook them uncovered or without the lid. Of course, if you are grilling meats and vegetables at the same time, all bets are off. But building a two-zone fire is a good place to start. Turn Up the Heat For most vegetables, you\'ll want to set the grill to medium-high heat. This means 400 to 425 F. If you\'re using a gas grill, simply turn it up to 400 to 425 F and you\'re all set. With a charcoal grill, you will need to set the temperature the old-fashioned way, using around 75 charcoal briquets, or a chimney starter that is 3/4 full. Certain vegetables require a grill heat that is closer to medium, or 350 F, so always check recipe instructions. Vegetables are more forgiving (and a lot less expensive) than pricey chops and steaks, so give yourself permission to experiment with different temperatures and cook times. Use Both Direct and Indirect Heat When vegetables are almost done, pull them off the direct heat, and move them to the outside of the grill (indirect heat). They will continue to cook slightly for a few minutes, due to internal heat (this is called \"carry over cooking\"). This is a great grilling hack when you need to hold vegetables or anything until other food is ready, or until your cookout guests are ready with their plates. Other Vegetable Grilling Methods Not every vegetable needs to be contained, or skewered. Larger vegetables such as eggplant, portabello mushrooms, and even artichoke halves can cook directly on the grill grate, once oiled. Grill Basket But other items, such as cherry tomatoes, broccoli spears, and button mushrooms, are in danger of falling through the grill. A grill basket is a great tool to keep smaller vegetables from rolling around, or disappearing into the coals. Foil Packet If you don\'t have a proper grill basket, you can DIY one by folding a long piece of heavy-duty tinfoil in half, and crimping the edges to create a lip. Or seal vegetables or potatoes inside a foil packet or envelope, so they can steam atop the grill. Skewer Skewers are a fun way to cook and serve vegetables, and are also helpful for turning them as they cook. You can invest in flat metal skewers, which can be used again and again. Or pick ordinary, disposable bamboo skewers for grilling parties. Just be sure to soak bamboo skewers in warm water for 15 to 30 minutes before placing them on the grill, to prevent burning. Cooking Times for Different Vegetables Vegetables generally cook quite quickly on the barbecue. While individual results may vary, and cook times will differ depending on the size (or chopped size) of your vegetables. Here are some general times for grilling vegetables: 4 to 6 minutes - tomatoes, spring onions, Romaine lettuce (whole head), and asparagus 7 to 8 minutes - summer squash, zucchini, eggplant, whole field carrots, cauliflower \"steaks\", and small mushrooms 8 to 10 minutes - whole onions, bell peppers, artichokes, and okra pods 10 to 14 minutes - portabello mushroom caps, corn on the cob Finish Strong With Seasoning Seasoning grilled vegetables is uncomplicated, and a great final step to deliver maximum flavor. Almost any grilled vegetable will taste divine sprinkled with the indispensable Kosher salt, and a little freshly ground black pepper, and drizzled with an acid (such as fresh lemon or lime juice, or balsamic vinegar). Any fresh chopped herbs (think thyme, basil, parsley, cilantro, oregano, or rosemary), or a herbaceous pesto sauce if you\'ve got one in the fridge, would be a flavorful and welcome finisher. Beyond these simple seasonings, there is a world of sauces to explore for finishing your grilled veggies. Adding some combination of crunch, acid, and fat brings your simple side dish to the next level. For instance, try tossing grilled eggplant in peanut sauce, and topping it with hulled sunflower seeds. Or slather crisp-tender grilled asparagus in creamy aioli, boosted with spicy harissa or Sriracha sauce. The only limit is your imagination! Braising ======== Braising, as you know, is a slow, moist-heat cooking method using a small amount of liquid. When meats are braised, they are seared or browned in fat before liquid is added. Braised vegetables are not always cooked in fat before liquid is added, although 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. Unfortunately, there are so many variations of braised vegetable that it is not possible to prescribe a single basic procedure. Instead, we discuss the procedures in general terms and use the recipes to illustrate them. Characteristics of Vegetable Braising Procedures ------------------------------------------------ 1\. Fat is added to a braising or baking pan or a saucepan and heated. Finely diced mirepoix or other flavoring ingredients may be cooked briefly in the fat. The fat contributes to flavor and eating quality. 2\. The vegetable (blanched or raw) is placed in the pan. It may or may not be cooked in the fat before the liquid is added, depending on the recipe. 3\. Liquid is added---stock, water, wine, or a combination of liquids. The liquid generally covers the vegetable only partway. 4\. The pot or saucepan is covered and the vegetable is cooked slowly in the oven or on the rangetop. 5\. The flavorful cooking liquid is served with the vegetable. It is sometimes drained off and reduced over high heat before serving in order to concentrate flavor. Baking and Roasting =================== You could, if you wished, cook carrots by placing them in a pot of boiling water, placing the pot in a hot oven, and cooking until tender. This is not baking, however. It's plain old simmering. You'd just be using the heat of the oven rather than the rangetop to simmer the water. When we talk about baking vegetables, we usually mean one of two things: 1\. Cooking starchy vegetables, such as potatoes, winter squash, and sweet potatoes, and other moist, dense-textured vegetables such as tomatoes, beets, eggplant, onions, and turnips, from the raw to the finished state. Starch vegetables are baked because the dry heat produces a desirable texture. Baked potatoes, for example, do not have the same texture as boiled or steamed potatoes. In some areas, it is fashionable to refer to baked vegetables as roasted. In theory, any vegetable with enough moisture can be baked like potatoes, but the drying effects of the oven and the long cooking time make it undesirable for most small vegetables, such as peas and green beans. 2\. Finishing certain vegetable combinations, sometimes known as casseroles. The vegetables in these items are usually parcooked by simmering or steaming before they are baked. Vegetable casseroles are baked for either of two reasons: The slow, all-around heat allows the product to cook undisturbed. The agitation and stirring of rangetop cooking is not always desirable. Baked beans could be finished on top of the range, but they would be mushier and more broken. Custard-based timbales would be pourable, not firmly set. The dry heat produces desirable effects, such as browning and caramelizing of sugars. For example, you could put a pan of candied sweet potatoes in a steamer, but the moist heat would not allow a glaze to form. Procedure for Baking & Roasting Vegetables ------------------------------------------ 1\. Collect all equipment and food products. 2\. Prepare vegetables as required. 3\. Place in appropriate pan and set in preheated oven. 4\. Bake to desired doneness. Making roasted vegetables is as easy as putting them in the oven. But, making the best, most delicious roasted vegetables---soft and tender, browned and caramelized, full of intensified flavor---involves a few tricks. Make perfectly roasted vegetables every time by following the insanely easy tips here. You may also want to see recipes for specific roasted vegetables, but these steps really do apply to any vegetable: from asparagus to zucchini, delicate ripe tomatoes to hearty root vegetables. The only thing that will change is how long things need to be roasted. Cut the Vegetables Arrange a rack in the top third of an oven and preheat the oven. The exact temperature doesn\'t matter too much. Setting the oven to 375 F is great, but anything in the 350 F to 425 F range will work. While the oven heats, cut the vegetables to the same size. Smaller vegetables can be roasted whole, as long as they are of even sizes. You want even pieces so the vegetables cook at an even rate. In general, vegetables need to be trimmed and cut---larger pieces will make a more dramatic presentation whereas smaller, bite-size pieces are easier to eat. Prep the Vegetables While you can roast vegetables just as they are, they will be much more delicious if you take the time to oil and salt them. Either in the roasting pan or a large bowl, toss vegetables with a tablespoon or two of olive oil or the oil of your choice. Oil helps the vegetables brown, so don\'t skip this step. Drizzle the vegetables with the oil, then toss to coat them as evenly as possible. The reason roasted vegetables at restaurants always taste so great? They are seasoned in layers and given a bit of space. A bit of salt at the beginning and another small dose of salt when they\'re done. Give the vegetables a sprinkle of salt before you pop them in the oven. You can give a final, finishing sprinkle of salt at the end, so just add a little bit here. This is another opportunity to toss on additional seasonings such as herbs you want to roast with the veggies, aromatics such as onions or garlic, or a dusting of spices that will benefit from the heat of the oven. The final element of preparing the vegetables for roasting is to arrange them in a roasting pan or on a baking sheet. You want plenty of hot air to be around the vegetables, all around. The less the vegetables touch each other, the more area on them will brown. Use a pan big enough to hold the vegetables in a single layer. For easy clean-up, consider lining the pan with parchment paper. You may also want to know that the more cut sides are facing down, the more browned area you\'ll get. Roast Them at the Top When they\'re ready to put in the oven, make sure there\'s a rack in the top third of the oven and roast the vegetables there: it will help the vegetables brown the best. The vegetables will start to brown on the bottom first (the side in contact with a hot surface will brown faster than the sides in touch with hot air), so for even browning you\'ll need to turn them. When the vegetables start to brown, give the pan a good shake or use tongs or a spatula to turn the vegetables to move them around a bit to brown evenly. You want roasted vegetables to be two things: brown and tender. Keep the vegetables in a hot oven until they are both. If they start to get too dark, cover them with foil until tender, then cook for a final 5 minutes or so with the foil off. If they aren\'t browning, raise the heat in the oven and move the pan to the top of the oven. Finish & Serve the Vegetables Roasted vegetables are best with a final drizzle of good quality olive oil and a little sprinkle of salt (or a sprinkle of chile flakes, as pictured above). Other final hits of flavor can include: Freshly ground black pepper Fresh lemon juice Minced herbs (mint, parsley, thyme, or just a wee bit of rosemary are great choices) Balsamic vinegar Roasted vegetables are great while still warm, obviously, but many---including peppers, asparagus, eggplant, and tomatoes---can also be served at room temperature to great effect. If you want to serve room temperature roasted vegetables, however, be sure to let them cool in a single layer, uncovered or very loosely covered, so the vegetables don\'t start to steam each other and get soggy or sad. -Procedure for Baking & Roasting Fruit -------------------------------------- Sautéing and Pan-Frying ======================= Remember that the main differences between sautéing and pan-frying are the amount of fat used and the cooking time. Sautéing 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, usually for a longer time at lower heat, and the product is not tossed or flipped. In practice, the two methods are similar, and the distinction between them is hard to draw. Both methods may be used for finish-cooking precooked or blanched vegetables as well as for completely cooking vegetables from the raw state. Sautéing in butter is especially popular for finishing precooked and chilled vegetables for service. Stir-frying is a quick-cooking technique used in Asian cookery. In effect, it is similar to sautéing, except the pan is left stationary and the items being cooked are stirred and flipped in hot fat with spatulas or other tools. For the basic stir-frying procedure, see page 316. This is the general procedure for stir-frying all foods, including meats. To use the procedure for vegetables only, omit steps 4, 5, and 6. Procedure for Sautéing Vegetables --------------------------------- This method is used for precooked or blanched vegetables and for tender, small-cut vegetables that cook quickly. 1\. Collect all equipment and food products. 2\. Prepare vegetables as required. 3\. Place sauté pan on high heat. 4\. When the pan is hot, add a small amount of clarified butter, oil, or other fat, enough to coat the bottom of the pan. (Clarified butter is used because the milk solids in whole butter burn quickly at the high heat necessary for sautéing.) 5\. As soon as the fat is hot, add the vegetable. Do not overload the pan, or the temperature will be lowered too much and the vegetables will simmer instead of sauté. 6\. After the heat has recovered, flip the pan a few times to turn and toss the vegetables (see Figure 17.4). Let the pan set again over the heat. 7\. Continue to flip the vegetables as often as necessary for them to cook or heat evenly and become coated with the cooking fat. (Don't flip more than necessary, however. It may be fun and a good way to show off, but it's a waste of time and accomplishes nothing except breaking fragile vegetables. Also, the heat must have time to recover between flips.) 8\. As soon as the vegetables are cooked, or heated through if precooked, remove from the pan and serve. Browning may or may not be desirable, depending on the vegetable and the particular preparation. Procedure for Pan-Frying Vegetables ----------------------------------- Note: A griddle is often used for this procedure if only a small amount of fat is required. 1\. Collect all equipment and food products. 2\. Prepare vegetables as required. 3\. Place a sauté pan or cast-iron skillet on moderately high heat. Add required amount of fat to the pan and let it heat. 4\. Place prepared vegetables in the pan. Adjust the heat so the product cooks through with the desired amount of browning but without burning the outside. 5\. Turn vegetables with a spatula and continue to cook until done. 6\. Remove from pan. If necessary, drain on absorbent paper to eliminate excess fat. Stir-Frying Vegetables ---------------------- A vegetable stir-fry is a healthy meal you can get on the table in a snap and sure to please the whole family. It is also the perfect dish when you want to use the ingredients you have on hand. But depending on what is in your refrigerator vegetable drawer, you may not feel confident whether a certain vegetable is a good candidate for stir-frying. Will it be able to withstand the high cooking temperature? Does it need a longer cooking time than stir-frying allows? Will it achieve the right texture? Once you learn a few stir-frying rules---from knowing when to add certain vegetables to employing the proper cutting techniques---you will be able to throw together a vegetable stir-fry with confidence no matter what is in the fridge. And don\'t forget to make sure you use an oil with a high smoking point. Choosing the Vegetables Almost any vegetable can be stir-fried, and a successful stir-fry comes down to the density and moisture level of the vegetable. These factors will determine when you should add the vegetable to the stir-fry, or whether you need to pre-cook them before adding to the wok. High moisture vegetables that are not too hard, like zucchini, sweet peppers, spinach, and mung bean sprouts, can be quickly stir-fried at high heat without the addition of extra liquid. Denser, low-moisture vegetables like broccoli and carrots require more cooking time. Many recipes call for the vegetables to be stir-fried briefly and then boiled in a liquid such as chicken broth. Another option is to briefly blanch the vegetables prior to stir-frying. Many vegetables fall somewhere between these two extremes. Snow peas (also called sugar peas and snap peas) have medium moisture levels and thickness; they can be stir-fried dry or finished in a sauce. Asparagus, on the other hand, is a high moisture vegetable but relatively hard and thick, so a liquid is usually added. Preparing the Vegetables If you have rinsed the vegetables, or they happen to be from a can (like water chestnuts and baby corn), be sure they are thoroughly drained and dried before stir-frying. Wet vegetables can ruin a stir-fry---the moisture will not allow the vegetables to become crispy and you will end up with a soggy stir-fry. A good tip is to wash the vegetables earlier in the day and then leave them to drain until you are ready to cook in the evening. Cutting and Adding the Vegetables If you are using different types of vegetables, you want to make sure they all finish cooking at the same time. Cutting the vegetables and adding them to the wok at the right time will help ensure success. It is important that you cut the vegetables into uniform sizes before stir-frying. So if you are incorporating asparagus spears and red bell pepper, both vegetables should be sliced into pieces the same size as each other. And, due to density and moisture, some vegetables take longer to cook than others. Therefore, you will need to add certain vegetables in stages, starting with those that require a longer cooking time. For example, broccoli will take longer than zucchini, so add it to the hot oil and start cooking before you include the squash. Stirring the Stir-Fry Because you are cooking on such high heat, there is a risk of burning your stir-fry. There are two ways to prevent this from happening---one is to keep moving the vegetables around the wok or pan so they don\'t sit long enough to overcook. The other is to splash them with a bit of Chinese rice wine, dry sherry, or water while stir-frying, but only if you notice the vegetables becoming too dry during cooking. Vegetable Stir-Fry Recipes Once you have mastered the stir-frying technique, and have found one or two recipes for sauces that you like, you can whip up a vegetable stir-fry easily, without a recipe. But in case you need some inspiration, no worries---there are plenty of delicious vegetable stir-fry dishes to choose from. Asparagus stir-fry combines the vegetable with mushrooms and bell peppers in a flavorful oyster sauce, while stir-fry baby bok choy keeps it simple highlighting this tender vegetable in a soy-ginger sauce. Reminiscent of Chinese take-out, stir-fried broccoli with garlic incorporates a cornstarch slurry to give the sauce that familiar texture. Ideal for a busy weeknight, a simple snow peas stir-fry has just five ingredients and can be on the dinner table in less than five minutes. And next time you serve steak, instead of a creamy spinach side dish, surprise the family with spinach with garlic stir-fry---the drizzle of Asian sesame oil will have everyone asking for more. Have nothing in the fridge except for a head of lettuce? Believe it or not, you can make a delicious lettuce stir-fry, turning what is usually eaten raw and crisp into something tender with a bit of umami. Deep-Frying =========== Potatoes (covered in the next chapter) and onion rings are the most popular fried vegetables, but many others may be fried, too. 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. Potatoes are the obvious example. Other starchy vegetables, such as sweet potatoes, may be fried without breading or batter if they are cut thin to reduce cooking time. The sugar in them burns easily if they are cooked too long. Thin slices and shavings of vegetables, deep-fried until light and crisp, make an attractive and interesting garnish for many dishes. Root vegetables, such as beets, celery root, and parsnips, can be sliced thin and fried like potato chips (slice long roots like parsnips lengthwise). Other vegetables, such as leeks and celery, can be cut into thin shreds or julienne and fried. These may be dusted in flour before frying. 4\. Small vegetables or cuts mixed with a batter and dropped with a scoop into hot fat. The term fritter is used for this preparation, as well as for that in category 1. 5\. Croquettes: thick vegetable purées or mixtures of small pieces of vegetable and a heavy béchamel or other binder, formed into shapes, breaded, and fried. Procedure for Deep-Frying Vegetables ------------------------------------ 1\. Collect all equipment and food products. 2\. Preheat fryer to proper temperature. Most vegetables are fried at 325°--350°F (160°--175°C). 3\. Prepare food items as required. Apply breading or batter if necessary. 4\. Place proper amount of food in fryer. Do not overload. 5\. Fry to desired doneness. 6\. Remove food from fryer and let fat drain from it. 7\. Serve at once, or, if necessary, hold uncovered in a warm place for the shortest possible time.