CHOOSE ME AND KNOW ME

BONUS

Vegetables large enough to coat with breading or batter may be fried. Quick – cooking vegetables can be fried raw. Some, may be precooked by simmering or steaming briefly to reduce the cooking time in frying

Both methods may be used to complete cooking or precooked or blanched vegetables. Also used for complete cooking of raw vegetables.

Cooking starchy vegetables using heat of the oven, rather than range top. Starchy vegetables are baked because the dry heat produces a desirable texture.

Vegetables are drained as soon as they are cooked and then cool quickly under cold water to prevent overcooking from the residual heat. They are reheated quickly by sautéing in butter or other fat.

The blanched or raw vegetable, is placed in the pan then liquid is added (stock, water, wine) to cover vegetables, then cooked slowly.