Vegetables

Cooking Vegetables in Water

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All lessons in the Vegetables section:

Lesson Goals

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. By understanding the differences between boiling, simmering, blanching and parboiling, you won’t ever have those childhood fears of eating poorly-cooked vegetables again.

At the end of this cooking school lesson, you will be able to:

  • identify the key steps for preparing to cook vegetables in water
  • understand why salt plays an important role
  • understand which vegetables should be boiled or simmered
  • properly test vegetables for doneness
  • understand the difference between blanching and parboiling
  • identify when you should blanch or parboil
  • know how to cook frozen vegetables

Pre-requisites

In partnership with:
Northwest Culinary Academy of Vancouver