We all love every single vegetable out there right? (WRONG!)
Sometimes one bad experience can completely ruin it for you.
For example, I used to adore mushrooms until I experimented with my dehydrator in attempt to create raw mushroom steaks. What a complete failure – they tasted like gym socks. To this day I can’t look at a mushroom without thinking of that mishap. That was my inspiration for this post… A Cheaters Guide to Cooking Veggies!
Two very important things to keep in mind before the actual cooking of the veggies takes place…
- The QUALITY of the your ingredients. (Freshness, Organic, etc.)
- What TOOLS you need. (Pots, Pans, Knives, Vegetable peeler…)
Now onto some basic kitchen lingo…
- Bake: To cook by dry heat in the oven.
- Blanch: To scald quickly; e.g. pouring boiling water over almonds to loosen skins.
- Boil: To cook in liquid at boiling temperature–bubbles should be breaking on the surface of the liquid and steam should be given off.
- Grill: To cook on a rack over hot coals or other direct heat. Same as broil.
- Roast: To cook meat in an uncovered pan by dry heat in an oven.
- Sauté: To brown in a small quantity of fat.
- Steam: To cook covered, directly over boiling water or in a tightly covered utensil called a steamer.
- Stir Fry: To cook in a frypan or wok over high heat in a small amount of fat, tossing or stirring constantly.
For an extensive list of vegetables, check out TLC’s nifty compilation here.
Other things to consider before you cook your veggies..
- WHAT FORM they are going to be used in (stand alone dish, ingredient in a recipe)
- HOW SOON they are going to be consumed (30 minutes, 1 days.. think FRESHNESS IS KEY)
VEGGIE UP MY FRIENDS!