METHODS OF COOKING

VEGETABLES DISHES
 BOILING
Boiling is fast and easy to control,it allows you to season the vegetables as they cook (use 1
tbsp salt per 4 quarts water).The secret is to use as little water as possible and avoid
overcooking so all the vitamins and flavor are retained.
For a vegetables such as broccoli,cut into equal size pieces,add to a pan of boiling
water,quickly bring back to the boil,cover then simmer until the vegetables are just tender.
To evenly cook potatoes and other starchy roots such as parsnips and carrots,place in cold
water and boil them gently to allow the heat to diffuse through the vegetables.
 STEAMING
It is a moist heat method of cooking that works by boiling water which vaporizes into steam,
with steaming the food is kept separate from the boiling water but comes into direct contact
with the hot steam.

Steaming is the best way of retaining flavour, colour and vital nutrients.Just be careful not to
overcook them as this will make them limp and tasteless.

There are two ways to steam vegetables: either place them loosely in the steamer and cover,
or to steam them in their own juices,wrap in baking parchment or foil then cook in the oven
at 180 C for 20 minutes until tender.
 BLANCHING
Blanching is scalding vegetables in boiling water or steam for a short time.It is typically
followed by quick, thorough cooling in very cold or ice water to stop the cooking process.
Drain and pat dry with kitchen paper before using or freezing.
It is a technique used to soften vegetables,either to remove their raw edge before adding to
salads or loosen skins on foods such as tomatoes or shallots.
Vegetables should also be blanched before they are frozen, as this destroy the enzymes that
cause deterioration.
 ROASTING
Roasting is a slow cooking process,using indirect,diffused heat to cook its ingredients.Rub
the oil and seasoning of choice into the vegetables and arrange into even layers so there isn’t
much or any overlap.
Roasting isn’t just for potatoes-root vegetables,squashes and tomatoes all taste wonderful
cooked this way.
Roasting works by intensifying flavours and causing natural sugars to caramelise, creating a
crisp outer coating and a tender centre.
 STIR FRYING
Stir Frying uses very little oil,and cooks vegetables quickly,so they keep their texture and
taste.
Cut the vegetable into small,even sized pieces,add a little oil to a pre heated wok or frying
pan and heat until just smoking.Start with the vegetables that need longest cooking and keep
stirring as they cook.Dont overfill the pan as they will steam rather than fry.cook in batches
instead,If you are adding a sauce,do so at the very end,then toss to coat and serve
immediately.
 GRIDDLING
Griddling and barbecuing are direct heat cooking methods,which produce vegetables with a
crisp coating and a tender centre.For the best results,make sure your griddle pan is hot before
you start.Slice the vegetables so they sit flat in the pan then brush with a little oil.Avoid
pricking them while they are cooking,as this will release their juices and dry them out.To get
the chargrilled stripe effect,don’t move them as they cook,just turn them once.
 BRAIZE
Braising and Stewing are techniques that,once you master,youll want to use ove and over
again.
They involve cooking ingredients slowly in flavorful liquid on a low heat,usually over
several hours,and they quarantee soft,and tender vegetables
This method work best for sturdy and tough vegetables like winter squash,root
vegetables,beans and legumes or fibrous veggies like celery,fennel and leeks.To add more
flavour to your vegetable dish,start by sautéing the ingredients in olive oil until lightly
browned and caramelized,then add the liquids.
 PICKLE
Pickling isn’t just for cucmbers! It adds a deliciously pungent,briny flavour to any vegetable
you choose to use – though this method works especially wwell for naturally firm,crisp
vegetables that will stand up to the pickling process,and wont turn to mush.A quick pickle (one
that is not vacuum sealed in a canning jar)can last for up to 2 months in the refrigerator and
takes only minute to make.To start,boil your pickling liquid- usually 1 or 2 parts vinegar to 1
part water -along with your favourite herbs and spices for flavouring.Boil mixture for about 5
minutes,then pour the hot liquid over the prepared vegetables,allow pickles to cool before
refrigerating.
To process,(in other words to vacuum seal and preserve)your pickle.First put your vegetables
into sterelized canning jar,leaving ¼ inch of headspace.Pour the hot liquid pickling over
them,then seal the jars.Place jars in a large pot of boiling water(lids should be covered by atleast
1 inch of water)and boil for 10-15 minutes.Remove jar from water and fully cool on countertop
without moving.Store in a cool dark place for up to 1year.