RSSCooking Vegetables in Water – Rouxbe Cooking School Lesson
May 28th, 2009 by Kimberley
May 28, 2009: Cooking Vegetables in Water
Properly-cooked vegetables are hard to come by. They are either too crunchy or terribly over-cooked. When cooking vegetables, the main objectives are to preserve flavor and color, while achieving the desired texture.
In this lesson, you will learn the basics of vegetable cookery in water. By understanding the differences between boiling, simmering, blanching and parboiling, you won?t ever have those childhood fears of eating poorly-cooked vegetables again.
Happy Cooking!
The Rouxbe Cooking School Team.
