Here is a method I have never tried before, but now plan on trying soon. It is called:
DEEP BATH BOILING
"This is an especially good way to cook carrots, beets, potatoes, and various other green vegetables. It is a quick and efficient way to achieve good texture, color, and flavor.
Fill a large pot with enough water so the vegetables can roll around freely once the water begins boiling. Add salt (if desired) and bring the water to a full boil. Drop the vegetables in gradually so that the water continues to boil. Begin timing, but do not cover the pot. Remember to always cut vegetables into uniformly sized pieces so they will cook in the same amount of time. Onion, garlic, herbs, and spices will all add flavor through the cooking water. When the vegetables are tender, scoop them out with a slotted spoon and you're ready to go."
I look forward to trying this out with some summer produce, perhaps when making my mom's 'boiled dinner' made with green beans, potatoes, carrots, etc.
STEAMING
"In this method, vegetables steam in the water vapor instead of the water itself, in a way that doctors and nutritionists consider to be the best method for preserving vegetable nutrients. Collapsible stainless steel steamers and bamboo racks are inexpensive and easy to find, or you can improvise with a metal colander or wire rack set into a large pan. The newer electric counter top steamers with built-in timers are a bit more expensive but very handy. Almost all vegetables steam well, particularly tender ones like leafy greens or snow peas.
Boil a pot of water, keeping the water level just below the steaming tray. Place the vegetables on the tray. For even results, arrange vegetables in a single layer and avoid overfilling the pan. Cover the pot and reduce the heat to medium. It's important not to allow the water to boil away. The timing is similar to that for deep bath boiling: Tender vegetables take one to three minutes; sturdy ones need more time."
BRAISING AND STEWING
"When you slowly simmer a single vegetable in a small amount of stock or liquid, you're braising. Stewing is closely related, with the exception that several differently flavored vegetables are cooked at once in more liquid that is not completely boiled away.
To braise, start cooking using a medium saucepan with a little seasoning and enough water to come halfway up the sides of the food. Cover and cook over medium heat until almost tender, then uncover, raise the heat, and rapidly boil the liquid away, leaving only about a tablespoon of syrupy liquid clinging to the vegetable. If you're stewing, fill the pot almost to the top with water and follow the directions for braising. However, at the end, do not raise the temperature to boil the liquid away."
SAUTEING
"When you saute, you're tossing vegetables around in an uncovered pan heated to high temperatures. Any skillet can be used to saute, although a larger one is preferred to allow more room for the ingredients. Use a tiny amount of oil or a liquid such as water, wine, or stock (no more than a quarter of a cup for a large skillet) to begin. Maintaining a high temperature, add dry, uniformly cut vegetables slowly in order to avoid reducing the heat. If you crowd the pan, the ingredients will steam instead of saute. (Note: I tend to crowd the pan, so I need to improve on this method!) Shake the pan often or stir continuously with a spatula until vegetables are crisp-tender.
When more than one kind of vegetable is involved, start with the longest-cooking first and work gradually toward the fastest-cooking. Diagonally cut slices have a greater surface area, which speeds the cooking process and helps vegetables absorb more of the seasonings."
STIR-FRYING
"This is sauteing, Asian-style. High heat and brief cooking are the keys here, and although a well-seasoned wok is preferred, you can also use a large heavy skillet. Cut ingredients into a uniform size, then line them up next to the cooking pan in their order of use. Flavoring agents such as garlic and ginger are added first, tofu next, the longest-cooking ingredients (usually carrots and other root vegetables) next, and the shortest-cooking ones (green peas, scallions, etc.) last. Heat a wok or skillet until very hot. Add a small amount of oil or liquid and wait about one minute until it begins to bubble; then begin adding the vegetables. Instead of shaking the pan, keep moving the vegetables with a spatula in between adding other ingredients. Serve vegetables immediately to keep a crisp-tender texture. "
BROILING AND GRILLING
"Broiled or grilled vegetables are cooked by direct radiant heat, which produces a delicious smoky exterior and a tender interior. A perforated enamel rack is a good investment, since regular metal grills are usually too far apart for anything but corn on the cob and whole potatoes. Vegetables can also be skewered to keep them from falling through to the hot coals below. Either way, oil the grill or rack just before cooking.
Light coals thirty to forty-five minutes before you plan to cook. When coals are gray, they're hot enough. A gas grill requires only about five minutes of preheating: an oven broiler between five and ten minutes.
Tomatoes, peppers, eggplant, sweet potatoes, mushrooms, whole scallions or sliced onions, leeks, fennel, summer squash, and even snow peas can be grilled. Slice vegetables about one-half inch thick, or into one-inch thick cubes for kebabs. Before setting them on the rack, marinate or spray the vegetables lightly with nonstick cooking spray.
Longer-cooking vegetables such as potatoes, winter squashes (including pumpkin), turnips, and rutabagas should be parboiled before grilling. Peel and slice them a half-inch thick, then boil or steam the slices for five minutes. Dry, then spray the vegetables with a little oil before grilling. Lightly oil whole bulbs of garlic, wrap in foil, and place on the side of the grill where coals aren't as hot. Cook thirty to forty--five minutes, or until soft."
I'm looking forward to seeing the results of some of these methods as soon as I decide to try them. It's never too late to change or improve!
