ow 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 briefly 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. Review pages 436-438 if necessary.
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.
After reading this chapter, you should be able to
1. Identify vegetables that are well suited to the different vegetable cooking methods.
2. Cook vegetables by boiling and steaming.
3. Cook vegetables by sauteing and pan-frying.
4. Cook vegetables by braising.
5. Cook vegetables by baking.
6. Cook vegetables by broiling and grilling.
7. Cook vegetables by deep-frying.
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