Boiling-allows you to season vegetables as they cook (use 1 Tbs. salt per 4 quarts water). It's easy to overcook vegetables when boiling, and this method washes away flavor. Boiled vegetables need further embellishment, such as a compound butter or vinaigrette. Try with nonporous green vegetables, such as green beans and snap peas.
Steaming-washes away less flavor than boiling and leaves vegetables crisper. Doesn't allow for seasoning vegetables and only works with small batches (one pound or less). Try with porous or delicate vegetables such as asparagus, broccoli, and cauliflower.
Sauteing-allows for the addition of everything from garlic to herbs but requires constant attention and a nonstick pan. Try with peas and zucchini.
Pan-Roasting-caramelizes natural sugars in vegetables and promotes browning. Doesn't work if the pan is overloaded, and most recipes rely on tight-fitting lids to capture steam and help cook vegetables through. Try with asparagus and broccoli.
Roasting-concentrates flavors by driving off excess moisture and makes vegetables crisp. Requires at least 30 minutes (including time to heat over). Try with asparagus, carrots, cauliflower, green beans, and zucchini.
Broiling-browns vegetables quickly and deeply. Broilers require constant attention; keep food at least 4 inches from the heating element to prevent flare-ups. Try with asparagus and zucchini.
No comments:
Post a Comment