Tuesday, July 13, 2010

Green vegetables

Well, now that I have started a culinary blog it may be nice to give some culinary advice so today I will give you the "how to" of green vegetable cookery

First let's start with the obvious point.  Green vegetables are called that because of their color, so let's keep 'em that way.

I have put these instructions in the simplest and hopefully easy-to-follow manner to ensure no step is left out for those of you who don't know how to cook them properly.  If you don't know this you shouldn't feel bad.  I have found green vegetable cookery to be more challenging for less experienced cooks.

NOTE:  Whenever following any recipe or cooking instructions, read it/them at least a couple times prior to cooking.  Get everything ready before starting your recipe.  You don't want to be looking for some ingredient or utensil when it comes to that time in the recipe only to find you can't find it.

1.  Put a pot of water on high heat to boil.  To know what size pot to use will depend on the quantity of vegetables you are going to cook.  If you are cooking for 4 people then put a gallon sized pot on to boil.

2.  Add a generous amount of salt.   How much is enough?  After the salt has dissolved, (should take a few seconds or so) quickly dip your finger in the water and taste.  It should taste like sea water.

3.  While the water is coming to a boil, cut your vegetables for cooking. Cut some extra if you like to test doneness.

4.  Make sure the pieces of vegetables are the same size so everything cooks evenly.

5.  Place the colander in the sink.

6.  Make sure the water is boiling violently.  Add the vegetables and cook.  The proper ratio of vegetable to water is this:  Once you add the vegetables, if the water does not return to a boil IMMEDIATELY then you added too many vegetables.

7.  Get a saute pan large enough to accommodate the vegetables and add some butter.  Place the pan over medium heat to melt the butter.

8.  To test the doneness of the vegetables:  First, remember they should have a pretty green color and be tender but have some bite when bitten into.  If you are new at this, stand there and watch the time and vegetables so you have some kind of gauge. Assuming you are cooking normal sized broccoli spears or green beans, take a piece out after 2-3 mintues.  Taste it.  Is it really crunchy?  If you can hear a crunch when you bite it, it is undercooked.  Does it have some firmness but tender?  If the latter, pour the pot of vegetables into the colander and drain completely.
NOTE:  If you are new to this, taste a piece of vegetable every minute so you don't run the risk of overcooking until you are comfortable with cooking green vegetables.

9.  Once the vegetables are drained add them to the pan with the melted butter, add seasoning and toss to ensure the vegetables are coated.  Taste.  Serve.
One note about seasoning.  Add in small amounts.  You can always add more but you cant take out.

If you don't have a large pot to cook in than cook in a smaller pot and cook smaller quantities at a time.

Over and out Y'all

1 comment:

  1. If only all cookbooks had instructions like these... amazing that you can stoop the level of newbies and get those details - if i still cannot get veggies done,it's eat raw salad day