Boil, Blanch, Glaze and Sauté

July 15, 2008

Today’s class is about vegetables. We were introduced different types of vegetables and different ways of cooking them such as boiling, blanching, glazing and sautéing. These are all cooking terms. I am sure all of us know what boiling is. Blanching is a method of boiling vegetable at 100 degrees C and after that remove and plunge the vegetable into iced water or placed it under cold running water to stop the cooking process. Glazing, in cooking terms, means to make the food look shinny. Here, we glazed carrots with butter and chicken stock in a sauce pan over medium heat for a start then towards the end, turn on high heat to finish it. The carrots are caramelized. Sautéing is a method of cooking food that uses a small amount of fat in a shallow pan over relatively high heat.

Group A1 – Cooking in process

My version for today’s lesson

(from clockwise: glazed/caramelized carrots, sunny-side-up, blanched & sauté mix vege)


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