Professional Cooking - Chapter 11 "Cooking Vegetables"

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 lump-free purées, but they may leave a grainy texture, depending on the vegetable, although a fine drum sieve (tamis) makes a very smooth purée. -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.

You can put a pan of candied sweet potatoes in a steamer, but the moist heat won't allow:

-A glaze to form. -The dry heat of baking produces desirable effects, such as browning and caramelizing of sugars.

Stir-Frying

-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.

Braising

-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.

Pan-Steaming

-A useful technique that combines boiling and 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.

What are some additional steps that are required after the basic cooking of vegetables is completed in order to make the product ready for serving?

-Adding butter, seasonings, flavorings, and sauces.

Suggested Seasonings, Flavorings, and Combinations for Sweet Tomatoes:

-Allspice -Cinnamon -Cloves -Nutmeg -Ginger -Brandy -Orange -Almonds -Apples -Bananas

Name some vegetables that can be blanched or precooked for frying in breading or batter.

-Artichoke hearts -Carrots -Fennel -Asparagus -Cauliflower -Okra -Beans, green and yellow -Celery -Parsnips -Broccoli -Celery root -Turnips -Brussels sprouts -Cucumbers

Suggested Seasonings, Flavorings, and Combinations for Tomatoes:

-Basil -Bay leaf -Garlic -Celery seed -Oregano -Thyme -Rosemary -Chili powder -Peppers -Black olives

Why are starchy vegetables baked?

-Because the dry heat produces a desirable texture. -Baked potatoes don't have the same texture as boiled or steamed potatoes.

What are the two most frequently used methods of cooking vegetables?

-Boiling or Steaming -Because they are easy, economical, and adaptable to a great variety of preparations.

Casseroles or gratin dishes that do not brown sufficiently in the oven may be browned for a few seconds under the:

-Broiler or salamander

How can broiling be 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.

Suggested Seasonings, Flavorings, and Combinations for Cabbage:

-Caraway -Celery seed -Dill -Mustard -Nutmeg -Garlic -Bacon -Ham -Carrots -Onion

Suggested Seasonings, Flavorings, and Combinations for Brussel Sprouts:

-Caraway -Dill -Parmesan cheese -Cheddar cheese -Chestnuts

Baking is used to finish certain vegetable combinations, sometimes known as _____________.

-Casseroles

Suggested Seasonings, Flavorings, and Combinations for Corn:

-Chili powder -Mild cheddar or jack cheese -Tomato -Bacon -Lima beans

Suggested Seasonings, Flavorings, and Combinations for Winter Squash:

-Cinnamon -Nutmeg -Allspice -Cloves -Ginger -Apples -Bacon -Pecans

Pan-frying

-Cooking in a larger amount of fat, usually for a longer time at lower heat, and the product is not tossed or flipped.

Sautéing

-Cooking quickly in a small amount of fat. -The product is often tossed or flipped in the pan over high heat.

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 or in an ice-water bath. -This is called shocking or refreshing, and it prevents the vegetables from being overcooked in their retained heat. -The vegetables should be drained as soon as cool. -Normally, they are then reheated quickly by sautéing in butter or other fat. -Seasonings and sauces can be added at this stage.

Suggested Seasonings, Flavorings, and Combinations for Summer Squash (including Zucchini):

-Cumin -Basil -Oregano -Mustard seed -Rosemary -Garlic -Parmesan cheese -Parsley -Tomato -Carrots (with zucchini) -Onion -Almonds -Walnuts

Grilled quick-cooking vegetables such as peppers, zucchini, large mushroom caps, and eggplant are pleasant accompaniments to grilled and roasted meats and poultry. Explain the process:

-Cut the vegetables into broad slices, brush with oil, and grill until lightly cooked and lightly browned. -Grilled vegetables are often dressed with vinaigrette. -Heavy browning may produce an unpleasant burned taste.

Suggested Seasonings, Flavorings, and Combinations for Green Beans:

-Dill -Basil -Tarragon -Oregano -Garlic -Brown butter -Soy sauce -Almonds -Sesame seed -Onion -Tomato -Celery -Mushrooms -Bacon

Suggested Seasonings, Flavorings, and Combinations for Cucumber:

-Dill -Garlic -Mint -Tarragon -Peas

Suggested Seasonings, Flavorings, and Combinations for Cauliflower:

-Dill -Nutmeg -Mustard -Curry -Cheese Tomato sauce -Hard-cooked egg -Peas -Almonds

Name some vegetables that can be fried raw in breading or batter.

-Eggplant -Onion rings -Tomatoes -Mushrooms -Peppers -Zucchini

Suggested Seasonings, Flavorings, and Combinations for Okra:

-Garlic -Coriander -Sage -Tomatoes -Corn

Suggested Seasonings, Flavorings, and Combinations for Eggplant:

-Garlic -Marjoram -Oregano -Parsley -Parmesan cheese -Tomato -Chopped walnuts

Why should you cook starchy vegetables in unsalted water?

-If salt is added to the water, the sodium from the salt replaces the calcium, which weakens and partially dissolves the fiber.

Suggested Seasonings, Flavorings, and Combinations for Beets:

-Lemon -Allspice -Caraway -Cloves -Dill -Ginger -Horseradish -Bay leaf -Orange -Sour cream -Onion

Suggested Seasonings, Flavorings, and Combinations for Broccoli:

-Lemon -Mustard sauce -Almonds -Buttered and toasted bread crumbs -Hard-cooked egg

Suggested Seasonings, Flavorings, and Combinations for Asparagus:

-Lemon juice -Brown butter -Mustard sauce -Parmesan cheese -Hard-cooked egg -Peas -Artichokes -Mushrooms

Braised vegetable preparations tend to be more complex than boiled or steamed vegetables, and the cooking times are ________.

-Longer

Suggested Seasonings, Flavorings, and Combinations for Peas:

-Mint -Basil -Dill -Sage -Mushrooms -Pearl onions -Turnips -Potatoes -Carrots -Water chestnuts -Jerusalem artichokes

Any vegetable with enough _____________ can be baked like potatoes.

-Moisture -The drying effects of the oven and the long cooking time make it undesirable for most small vegetables, such as peas and green beans.

What vegetables are best fried?

-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.

Baked beans could be finished on a rangetop, but they would be:

-Mushier and more broken.

Suggested Seasonings, Flavorings, and Combinations for Spinach:

-Nutmeg -Garlic -Heavy cream -Mushrooms -Hard-cooked egg -Cheese

Suggested Seasonings, Flavorings, and Combinations for Mushrooms:

-Nutmeg -Parsley -Lemon -Paprika -Dill -Sherry -Parmesan cheese -Cayenne -Heavy cream -Peas -Spinach -Artichokes -Green beans

Suggested Seasonings, Flavorings, and Combinations for Onions:

-Nutmeg -Sage -Thyme -Cheese sauce -Sour cream -Pea

Suggested Seasonings, Flavorings, and Combinations for Lima Beans:

-Oregano -Sage -Thyme -Sour cream -Cheddar cheese -Corn -Peas -Onions -Mushrooms -Pimiento -Bacon

What are some similarities and differences between Sautéing and Pan-frying cooking methods?

-Pan-fried vegetables are often given a coating, such as breading, that gives the cooked vegetable a crisp exterior that makes an appealing contrast with the tender vegetable inside. -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.

The vegetables in casseroles are usually _____________ by simmering or steaming before they are baked.

-Parcooked

Suggested Seasonings, Flavorings, and Combinations for Turnips:

-Parsley -Chives -Nutmeg -Mushrooms -Potatoes -Peas

Suggested Seasonings, Flavorings, and Combinations for Carrots:

-Parsley -Dill -Fennel -Tarragon -Ginger -Nutmeg -Bay leaves -Caraway -Mint -Orange -Celery -Peas -Zucchini

Suggested Seasonings, Flavorings, and Combinations for Celery:

-Parsley -Tarragon -Onion -Green or red pepper -Potatoes

What are the most popular fried vegetables?

-Potatoes and Onion Rings

When would you fry a vegetable 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.

Custard-based timbales could be finished on a rangetop, instead of baked, but they would be: (Timbale- a dish of finely minced meat or fish cooked with other ingredients in a mold.)

-Pourable, not firmly set.

The term ____________ is often used for this type of baked vegetable preparation.

-Roasted -A degree of browning enhances appearance, and the caramelization of sugars creates a rich, complex flavor. -Vegetables that are cut before baking may become browned on the cut surfaces or only on the edges.

Except for starchy vegetables, most vegetables are best cooked in ______ water.

-Salted

Boiled and shocked vegetables are often finished by:

-Sautéing to reheat them. -They are then finished with a variety of sauces, flavorings, and seasonings.

Vegetable purées are served as:

-Side dishes or garnishes, and as ingredients in other preparations. -Procedures for puréeing vary depending on the vegetable and how the purée is to be used, but some general guidelines can be stated.

The vegetables in casseroles are usually parcooked by _______________ or ________________ before they are baked.

-Simmering or steaming

Why are Green vegetables generally boiled?

-So they cook quickly, preserving color and nutrients. -If the vegetables are delicate, however, the agitation and high temperature of boiling is likely to break them up, and simmering is more appropriate.

What is an ideal method for cooking certain vegetables, such as broccoli, that easily break or turn watery or mushy when simmered?

-Steaming

Salted water also affects the nutritional value and the ________ of vegetables.

-Texture -In some regions, tap water is hard, meaning that it contains many dissolved minerals, especially calcium. -When vegetables are cooked in hard water, the calcium makes the vegetables firmer, because the calcium reinforces the cellulose fiber in the cell walls, making it stronger. -If salt is added to the water, the sodium from the salt replaces the calcium, which weakens and partially dissolves the fiber.

The main differences between sautéing and pan-frying are:

-The amount of fat used and the cooking time.

Cooking vegetables in salted water helps:

-Their flavor and nutritional value. -If vegetables are cooked in unsalted water, the water extracts salts and sugars from the vegetable cells. -When salted water is used, on the other hand, more of these compounds stay inside the vegetables.

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. 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. Evaluate the quality of the finished item. -In addition to the general standards of quality for cooked vegetables, also refer to the standards for fried foods below. 8. Serve at once, or, if necessary, hold uncovered in a warm place for the shortest possible time.

Procedure for Baking 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 5. Evaluate the quality of the cooked vegetable. (Browning, if any, should not be excessive, as this could create burnt flavors.)

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. -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. -Too much flipping may break 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. -Evaluate the quality of the cooked vegetable. -Browning may or may not be desirable, depending on the vegetable and the particular preparation.

Procedure for Pan-Frying Vegetables: (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. -Preparation may include breading or dredging in flour. 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. 7. Evaluate the quality of the cooked vegetable. 3 -In addition to the quality standards, pan-fried vegetables that have been breaded or given another coating have a crisp exterior that has been attractively browned but not charred.

Procedure for Boiling Vegetables:

1. Collect all equipment and food products. 2. Trim, peel, and cut vegetables as required. 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). 4. Add salt (1½−2 tbsp per gal water 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. -Green vegetables and strong-flavored vegetables are cooked uncovered. -Other vegetables are cooked covered. 7. Drain the vegetables quickly to avoid overcooking. 8. Evaluate the quality of the cooked vegetable. 9. If the vegetables are to be served at once, complete the recipe and serve. 10. If the vegetables are not to be served at once, cool them (except potatoes and starchy vegetables) in ice-cold water, drain as soon as cool, and refrigerate until needed.

Procedure for Pan-Steaming Vegetables:

1. Collect all equipment and food products. 2. Trim, peel, and cut vegetables as required. 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. -Other seasonings may be added to the water if desired. 5. Add any other 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. 9. Evaluate the quality of the finished vegetable.

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. -Lightly oil the cleaned grill rods. 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. 6. Remove from broiler or grill. -Evaluate the quality of the cooked vegetables. -Depending on the exact procedure used, grilled vegetables should have a lightly browned exterior, grill marks when appropriate, and a pleasantly charred flavor. 7. Serve immediately.

Baking vegetables usually means one of two things:

1. Cooking starchy vegetables, such as potatoes, winter squash, and sweet potatoes, as well as root vegetables and other moist, dense-textured vegetables such as tomatoes, beets, eggplant, onions, and turnips, from the raw to the finished state. 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.

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.

General Guidelines for Deep-Frying:

1. Fry at proper temperatures. -Most foods are fried at 350°−375°F. -Excessive greasiness in fried foods is usually caused by frying at too low a temperature. 2. Don't overload the baskets. -Doing so greatly lowers the fat temperature. 3. Use good-quality fat. -The best fat for frying has a high smoke point (the temperature at which the fat begins to smoke and to break down rapidly). 4. Replace 15−20% of the fat with fresh fat after each daily use. -This extends frying life. 5. Discard spent fat. -Old fat loses frying ability, browns excessively, and imparts off-flavors. 6. Avoid frying strong- and mild-flavored foods in the same fat, if possible. -French fries should not taste like fried fish. 7. Fry as close to service as possible. -Do not leave foods in the basket above the fry kettle, and do not hold under heat lamps for more than a few minutes. -The foods' moisture quickly makes the breading or coating soggy. 8. Protect fat from its enemies:

When frying food, what will make the fat ineffective?

1. Heat. -Turn the fryer off or to a lower holding temperature (200°−250°F) when not in use. 2. Oxygen. -Keep fat covered between services, and try to aerate the fat as little as possible when filtering. 3. Water. -Remove excess moisture from foods before frying. -Dry baskets and kettle thoroughly after cleaning. -Keep liquids away from the fryer to prevent accidental spills. 4. Salt. -Never salt foods over the fat. 5. Food particles. -Shake loose crumbs off breaded items before placing over the fat. -Skim and strain the fat frequently. 6. Detergent. -Rinse baskets and kettle well after cleaning.

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. • Use perforated pans for best steam circulation. • Use solid pans if cooking liquid must be retained. 6. Insert pans or baskets in steamer and close door or lid 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. Evaluate the quality of the cooked vegetable. 10. 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.

High quality in a deep-fried product is characterized by what properties?

1. Minimal fat absorption 2. Minimal moisture loss (that is, not overcooked) 3. Attractive golden color 4. Crisp surface or coating 5. No off-flavors imparted by the frying fat

What are some reasons that Vegetable Casseroles are baked and not finished on a rangetop?

1. The slow, all-around heat allows the product to cook undisturbed. -The agitation and stirring of rangetop cooking is not always desirable. 2. The dry heat produces desirable effects, such as browning and caramelizing of sugars.

Deep-fried vegetables may be divided into five categories:

1. Vegetables dipped in batter and fried. (fritter) 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. (fritter) 5. Croquettes