3.3 Effect of Cooking Method on Vegetable Flavor Types

Vegetable Flavor Categories

Brassica Vegetables

• One type of sulfur-containing precursors = distinct aroma.
• Examples include Broccoli, Cabbage, Brussels Sprouts, Cauliflower, Kale, Kohlrabi, Mustard, Turnip, & Rutabaga

Allium Vegetables

• Another type of sulfur-containing precursors = distinct aroma.
• Examples include Onions, Chives, Leeks, Fennel, & Garlic

Mild Flavor Vegetables

• All other vegetables (regardless of how “mild” the flavor is).
• Examples are numerous and include Carrots, Peas, Artichoke, Asparagus, Eggplant, Okra, Squash, Tomatoes, Potatoes, & Green Pepper

Effect of Cooking Method on the Palatability of Vegetables

Prepare 1 cup of fresh vegetables for each part of the assignment. The lab will need a total of 4 cups of each vegetable. Keep vegetable pieces the same size for uniform cooking. Cook, following specific assignment directions, to the appropriate degree of doneness for the assigned vegetable. Record cooking time.

Raw vegetable preparation

• Cabbage (green): Remove the outer leaves, and wash the remaining head. It is not necessary to remove the entire core.  Shred cabbage into bite-size pieces with a chef’s knife.
• Carrots: Peel, wash and slice into ¼-inch slices. If the carrot is large, quarter lengthwise before slicing crosswise.
• Onions: Remove outer skin by peeling. Cut off the root end. For large onions, cut into bite-size pieces.

Directions for cooking vegetables for each flavor category

Boiling in a Small Amount of Water (Recommended for Mild-Flavored Vegetables)

1. Use only enough water to prevent scorching the vegetables during cooking; approximately ¼ cup water for a one-quart saucepan. Add more if needed to prevent scorching.
2. Add ¼ tsp. salt for each cup of vegetable being cooked.
3. Add the vegetable to boiling water, cover the pan, and bring back to a boil. Begin timing.
4. Boil gently until the vegetable is crisp-tender. This means the fork can easily be inserted into the vegetable, but the vegetable is not yet mushy or overly soft.
5. Record cooking time.

Boiling in a Large Amount of Water (Recommended for Brassica and Allium Vegetables)

1. Boil enough water to cover the vegetable.
2. Add ¼ tsp. salt for each cup of vegetable being cooked.
3. Add the vegetable to boiling water and bring the water back to a boil. Do not cover the pan. Begin timing.
4. Boil gently until the vegetable is done. (Crisp-tender for Brassica and mild-flavored vegetables, and until tender for Allium vegetables.)
5. Drain the vegetable.
6. Record cooking time.

Steaming (Beneficial for Vegetables That Overcook Easily)

1. Use enough water in the bottom part of a steamer so the pan will not boil dry during the cooking period.
2. When the water in the bottom part of the steamer is boiling, place the vegetable in top of the steamer.
3. Assemble the steamer and cover it with a lid. Begin timing.
4. Cook the vegetable in steam over rapidly boiling water until done (crisp-tender).
5. Record cooking time.

Microwave Cooking (Convenient Method)

1. Use a 1-pint baking dish with a tight-fitting lid or plastic wrap appropriate for the microwave. Add 2-4 tablespoons water.
2. Cook on full power for 2.5-3 minutes for one cup of vegetables. Check for doneness and microwave for additional time if not crisp-tend.
3. Salt the vegetables once they are done heating, approximately 1/4 teaspoon salt per cup of the vegetable.
4. Record the cooking time.

Evaluation

Record observations on flavor, texture, and appearance: