Staub enameled cast iron cookware is the choice of France’s greatest chefs, including Paul Bocuse and Alain Ducasse.Grains & Vegetables
Vegetables are usually served as accompaniments to main meals, but with imagination and good cooking, they can be used as the main part of a meal in a variety of interesting ways.
A wide variety of fresh vegetables can be purchased easily from markets these days. Vegetables are also available in a preserved state, frozen, canned or dried. Many types of vegetables can be grown in domestic gardens.
Vegetables can be classified according to the part of the plant they come from. Some people distinguish vegetables from fruits by their inclusion in savoury parts of a meal, while fruits are eaten with sweet parts of a meal. However, some foods which are called vegetables, e.g. tomatoes, are really fruits.
Preparation and choice
Vegetables should be chosen carefully. The following points should be considered:
- Damaged, wilted and bruised vegetables should be avoided, as there is likely to be waste and loss of nutrients.
- Leaf vegetables should be crisp, firm and of a good colour, and root vegetables should be firm and free of spade marks.
- Insect or mould-infected vegetables should be avoided.
In order to preserve the vitamin and mineral content, vegetables should be prepared as follows:
- If the vegetable requires peeling, peel it very thinly, as there are vitamins and minerals under the skin which could easily be removed. Young vegetables, e.g. potatoes, carrots, often do not require peeling and can be served with their skins on.
- Prepare vegetables just before cooking to prevent the destruction of vitamins by enzymes. They can be placed in a plastic bag in a cool place to prevent the oxidation of vitamins.
- Wash the vegetables but do not soak them in water, as this will cause water –soluble vitamins to be lost.
- Cook the vegetables in the minimum amount of boiling water. Placing them in boiling water destroys enzymes, and therefore helps to preserve the vitamins. They should be cooked for the minimum time, with a lid on the pan.
- When the vegetables are just tender, they should be drained and served immediately. If kept hot, there will be further losses of Vitamin C.
Conservative method of cooking vegetables
Vegetables, except for leaf types, can be chopped and sauteed in fat, then placed in a covered casserole with a little liquid in the oven, and cooked until tender. The juices should be used for gravy. This conserves most of the flavour, color and shape of the vegetables.
Effect of heat on Vegetables
Vegetables are cooked to reduce their bulk and make them more digestive by cooking the starch they contain. Some vegetables, e.g. potatoes, actually increase in bulk when cooked as they absorb water. Vitamins and minerals, particularly vitamin C, are destroyed by heat and vegetables should be cooked carefully to keep such losses to a minimum.
Grains & Vegetables - Cook it All
The Fruit, Grains and Vegetables section includes recipes for foods that contain Beans and Grains, Fruits and Vegetables. It also has sections for instructions for making Pickles, Rice. Stuffings and Stuffed Vegetables.
Page Last Updated on : Apr 30, 2007
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