Question

general rules of vegetable cookery

Answer 1

GENERAL RULES OF VEGETABLE COOKERY. DON'T OVERCOOK

. 1 GENERAL RULES OF VEGETABLE COOKERY

. 2 DON'T OVERCOOK

. 3 PREPARE VEGETABLE AS CLOSE TO SERVICE TIME AS POSSIBLE AND IN SMALL QUANTITIES.

4 IF THE VEGETABLE MUST BE COOKED AHEAD, UNDERCOOK SLIGHTLY AND CHILL RAPIDLY

. 5 NEVER USE BAKING SODA WITH GREEN VEGETABLES.

Answer 2

GENERAL RULES OF VEGETABLE COOKERY

• Don't overcook.

• Cook as near provider time as viable and in small quantities. Avoid retaining for lengthy intervals on a steam table.
• If the vegetable ought to be cooked ahead, undercook barely and relax rapidly. Reheat at provider time.
• Never use baking soda with inexperienced greens.
• Cut greens uniformly for even cooking.
• Start with boiling, salted water while boiling inexperienced greens and different greens that develop above the ground. Roots and tubers are began out in cold, salted water for extra even cooking.
• Cook inexperienced greens and strong-flavored greens uncovered.
• To keep color, prepare dinner dinner purple and white greens in a barely acid (now no longer strongly acid) liquid. Cook inexperienced greens in a impartial liquid.
• Do now no longer blend a batch of freshly cooked greens with a batch of the identical vegetable that has been cooked in advance and stored warm in a steam table.

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