Doneness

A vegetable is said to be done when it has reached the desired degree of tenderness. This stage varies from vegetable to vegetable. Some, such as winter squash, eggplant, and braised celery, are considered properly cooked when they are quite soft. Most vegetables, however, are best cooked very briefly, until they are crisp-tender or al dente (firm to the bite). At this stage of tenderness, they not only have the most pleasing texture but also retain maximum flavor, color, and nutrients.

uidelines for Achieving Proper Doneness in Vegetables

1. Don't overcook.

2. Cook as close to service as possible. Holding vegetables in a steam table continues to cook them.

3. If vegetables must be cooked in advance, slightly undercook them, cool rapidly in cold water, drain, and refrigerate, then reheat to order.

4. For uniform doneness, cut vegetables into pieces of uniform size before cooking.

5. Vegetables with both tough and tender parts need special treatment so the tender parts are not overcooked by the time the tougher parts are done. For example,

Peel the woody stalks of asparagus.

Peel or split broccoli stalks.

Pierce the base of brussels sprouts with a sharp knife. Remove the heavy center stalks of lettuce leaves before braising.

6. Don't mix batches of cooked vegetables. They are likely to be cooked to slightly different levels of doneness.

Was this article helpful?

0 0
Knife Throwing Techniques of the Ninja

Knife Throwing Techniques of the Ninja

Knife Throwing Techniques of the Ninja. span stylecolor: 000000Do you want to learn the art of throwing knives? Ever wondered how it is done to perfection every time? Well here is your chance. This book contains well over 50 pages of detailed information and illustrations all about the art of knife throwing. This intriguing book focuses on the ninja's techniques and training. This is a must for all martial artists and anyone wanting to learn the knife throwing techniques of the ninja.span

Get My Free Ebook


Post a comment