UNIT 4 |
MOIST HEAT COOKING |
It is great to know that any vegetable can be steamed. No matter what vegetable you choose, it is important to understand that only the freshest and quality vegetables should be used for steaming. Compared to other method of cooking such as roasting, stir fry or grilling, steaming does not add flavor. It merely brings out flavor within the vegetable. Even if the liquid is very flavorful, the volatile oil released by the aromatics will apart only very little topical flavor. That's why it is important to use only the best ingredients. Steaming allows the pure, clean flavor of the vegetables to shine through.
|
To prepare vegetables for steaming there's not much to do. Just make sure they are washed and peeled if necessary. For fast and even cooking, you have to make sure the vegetables are roughly the same size. For ingredients such as leafy greens, delicately leaves can be steamed whole. Harder greens such as collard greens should be torn or cut into pieces prior to steaming, this makes them easier to eat.
|
To steam vegetables, first prepare the steaming liquid and bring it to the simmer. Next, place the vegetables in a steaming basket preferably in a single layer. Make sure not to crowd or overload the basket. Otherwise, the vegetables will cook unevenly. Cover, and let steam. Note, depending on the size of the steamer, you may need to rotate the vegetables halfway to make sure they cook evenly. Vegetables can tolerate a more vigorous steam, so it is ok if the liquid beneath is simmering rather briskly. This will create more intense steam and encourage quicker cooking. Quick cooking helps to maintain the vegetables color and valuable nutrients.
|
Cooking time will vary depending on the size and type of the vegetable. Harder vegetables such as beets and carrots will obviously take longer to cook than softer vegetables such as broccoli or leafy greens. Also the age of the vegetable will affect the cooking time. For example, the young tender asparagus will take less time to cook than older thicker asparagus. If you are steaming more than one vegetable in the same basket, steam the harder vegetable first, and then add the softer vegetables part way through. Alternatively, you can stock another layer of vegetables according to their cooking times. During steaming, some vegetables will loose some of their chlorophyll pigment. This is because the a lid is used during cooking. When it comes to steaming certain vegetables, it is a small compromise between preserving nutrients over their color. But rest assured the vegetables will still be delicious.
|
Steamed vegetables should retain their natural shape and should be just cooked through and tender. Vegetables tend to cook very rapidly in steam. So over cooking them is a common mistake. Timing your vegetables and cooking them to the required doneness simply becomes a matter of experience. In general, most bite size vegetables depending on their hardness takes between 5 to 7 minutes to steam. Give or take a couple of minutes. However, don't rely solely on cooking time as these are merely estimates. Make sure to taste the vegetable sooner rather than later to prevent overcooking them. To test the vegetables, simply insert the tip of your pairing knife into the center. If you are able to lift the vegetable and it does not slide off the knife, the vegetable is still raw in the middle. If the knife slides through and you can just barely lift the food off of the basket, the vegetable is properly cooked. If the knife slides in and out and you cannot lift it off of the basket, it is likely overcooked. It is also important to get into the habit of tasting the food as you cook to determine the proper doneness. Vegetables when steamed properly should be tender and offer resistance to the tooth. They should also maintain their vibrant color.
|
The simplest way to finish steamed vegetables is to transfer them to a bowl. Then lightly season them with your seasoning of choice, and then toss and serve. Steamed vegetables can also be finished in a variety of many other ways. Lemon juice will brighten the flavor of many vegetables. Also toasted spices or freshly chopped herbs will add burst of other flavors. The can also enhance the final presentation. Even the same ingredient can be finished in different ways to add variety to your meals. Example is potato. One portion can be tossed with green onions and parsley then other portion can be tossed with other ingredients of choice. Another easy way to take everyday vegetables to turn into something special is to add your favorite vinaigrette. Gently tossed the vegetables much like a salad. Tossing steamed vegetables with a vinaigrette is a great way to enhance their flavor. By also adding ingredients such as toasted nuts, seeds, or fresh herbs, you can easily create dish that started out rather simple and turn it into something healthy and delicious.
|
Vegetables can be steamed and stored for later use. They are best par-cooked to the point where they are still crunchy. To stop the cooking process, quickly cool the steamed vegetables in an ice bath. Drain and store in tightly sealed container in a refrigerator for 2-3 days. To serve, you will just need a quick re-steaming. To do this simply set up your steaming basket and steam until heated through and cooked to desired doneness. Season to taste. Alternatively, the vegetables can be added to stir fries or quickly sauted until heated through.
|
|
|
|
SUBMERSION COOKING
|
|
COOKING VEGETABLES IN WATER
|
DRY HEAT COOKING |
|
|
|
Unit TaskSautéing without Oil
Follow the procedure shown in the video and document your activity by taking photos with descriptions. |
|
Pan tossing
|
Address
26 Huervana Street., Lapaz, Iloilo City Philippines 5000 |
Email Us
info@culinarymd.org |
Working Hours
Monday to Friday: 10:00am - 5:00pm |