tle (methods - refrigerating) Flashcards
This method does not fully cook the food but softens the texture. To stop the cooking and set the color, “ refresh”vegetables by immediately draining and plunging them into ice water.
Blanching
are necessary before freezing vegetables to keep the enzymes from breaking down both color and texture.
Blanching
The vegetables are added to a pot of boiling water with a small amount of salt, and cooked until the color is more vibrant.
Boiling
Vegetables contain lots of natural moisture, which releases in cooking
Braising
How to braise vegetable?
Lightly brown the vegetables in a little fat, then add a tablespoon or two of liquid to start the cooking process.Cover the pan and cook slowly over medium-low heat. Once the vegetables has released its moisture, add only enough additional liquid to keep it moist.
This technique is similar to boiling but uses less liquid and a lower heat to gently cook more fragile vegetables.
Poaching
generally calls for food to be fully submerged in a liquid that is kept at a constant and moderate temperature
Poaching
What is the temperature for poaching?
160 - 180 farenheit
works by boiling water which evaporates into steam; it is the steam that carries heat to the food, thus, cooking it.
Steaming
What is the difference between steaming and boiling
Boiling = direct water steaming = steam only
What are the moist heat methods
Steaming boiling poacging blanching braising
what are the dry heat methods
broiling, grilling, sauteing , stir frying, roasting
The heat source is above the food, making this a great technique for blistering the skins of some vegetables and a smoky flavor.
Broiling
This is similar to broiling, but the heat source comes from below, and a basting liquid is needed to keep food moist.
grilling
In this cooking method, the vegetables are cooked slowly in the oven. It helps caramelize the vegetables, thus bringing out their natural sweetness and enhancing the flavor.
Roasting
