Peeling And Cutting

1. Peel most vegetables as thinly as possible. Many nutrients lie just under the skin.

2. Cut vegetables into uniform pieces for even cooking.

3. Peel and cut vegetables as close to cooking time as possible to prevent drying and loss of vitamins through oxidation.

4. For machine paring, sort vegetables for evenness of size to minimize waste.

5. Treat vegetables that brown easily (potatoes, eggplant, artichokes, sweet potatoes) with an acid, such as lemon juice, or an antioxidant solution, or hold under water until ready to use (some vitamins and minerals will be lost).

6. Save edible trim for soups, stocks, and vegetable purées.

Continue reading here: Trimming Loss Calculating Yields And Amounts Needed

Was this article helpful?

0 0