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how to cook vegetables early.

post #1 of 5
Thread Starter 

using some baking soda in vegetables make them blackish. is there any other way to cook vegetables early?

post #2 of 5

Do you mean quickly?

Don't use baking soda, it takes away nutritional value.  Stuff with hard stems, like broccoli, should be peeled, cut up lengthwise into segments that are not too thick.  Aim for the same thickness throughout. 

Cauliflower should be divided into flowerets, then you should take the thicker-stemmed ones and slit up the stem in a crosswise way, two slits vertically crossing each other, so the stem of these is no thicker than the stems of the smaller ones. 

Carrots can be peeled and either sliced or cut in sticks to boil. 

 

Put the vegetables in a large quantity of boiling water (like you would cook pasta) and if you run hot water over them just before putting in the water you won;t make the temperature go down.  check frequently so they don;t over cook. 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #3 of 5

Blanch in boiling salt water first , then ice shock. All vege'sl cut and trimmed to same size for even cooking. Cook 1 variety at a time. No soda as it kills vitamin c content. Drain well store in fridge. For cob corn and cauliflower  put a little milk in water.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #4 of 5
Quote:
Originally Posted by Ed Buchanan View Post

Blanch in boiling salt water first , then ice shock. All vege'sl cut and trimmed to same size for even cooking. Cook 1 variety at a time. No soda as it kills vitamin c content. Drain well store in fridge. For cob corn and cauliflower  put a little milk in water.


Ed,

Just curious as to the purpose of adding a little milk to the cob corn and cauli is, i.e. how does it improve the blanching?

 

TIA - DC
 

 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #5 of 5

I was always taught that the milk tends to help keep the lighter color veges.their same color, only thing I can figure is that it would change the ph of water slightly.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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