This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Double cooking of vegetables
When you cook vegetables, it's not easy to capture and preserve the flavours.
It is easy to undercook, but you can make up for it, or overcook, and then it is unfortunately a bit cooked (in the sense of "ruined").
But above all, how to get the maximum of the taste of the vegetable in the pan, then in your plate, and not in the air of the kitchen or the cooking water?
It's not easy, many cooks will tell you that cooking meat is relatively simple, but that vegetables...
It is easy to undercook, but you can make up for it, or overcook, and then it is unfortunately a bit cooked (in the sense of "ruined").
But above all, how to get the maximum of the taste of the vegetable in the pan, then in your plate, and not in the air of the kitchen or the cooking water?
It's not easy, many cooks will tell you that cooking meat is relatively simple, but that vegetables...
24 K 4.1/5 (27 reviews)
Keywords for this post:CookingVegetablesBoiling waterSaltDoubleTipLast modified on: July 12th 2019
Double cooking of vegetables
Add to all this that, in addition, it is difficult to generalize, that is to say that for such and such a vegetable it is better to do like this while for others it is better to do like that.
But rather than discuss it, I'll take an example with Brussels sprouts, which are tasty vegetables (but that it is easy to completely mess them up by overcooking them, like at the canteen when you were little).
Peel, cut in 4 if the cabbages are big to have pieces not bigger than a sugar cube, and wash with water.
2) First cooking
The cabbages are plunged into a large volume of salted water (1 tablespoon of coarse salt per litre of water), and cooked until they are tender, but not melting, it is very important
3) Cool quickly
Remove the cabbages from the cooking water with a skimmer and plunge them into very cold water, to stop cooking immediately, then drain carefully.
Note that the cooking water at this point is no longer simple salt water, it is already starting to be a vegetable broth, and you should keep it in the fridge after cooling, for other cooking of other vegetables.
4) Second cooking
In a saucepan or a frying pan, heat a large knob of butter or a little olive oil, once hot, add a finely chopped shallot, salt and pepper and cook for 1 minute, without colouring. Then add the vegetables, well drained, and cook for 2 or 3 minutes, hardly more. Serve immediately.
If you don't know, or have never practiced, you might be very surprised by the delicate taste of the vegetables treated this way. Making for example a dish with 3 or 4 different vegetables, in season, with this method, will give you a rather simple dish, just vegetables, but also exceptional in taste and finesse.
- For the seasoning, just salt and pepper you have seen, but some finesse is quite possible, like a little fleur de sel just before serving, or a sophisticated pepper.
- Obviously, and as always, it is much better with seasonal vegetables.
To sum up: The next time you have vegetables to cook, try the double cooking, boiling salted water, then pass in shallot, or onion, sautéed in butter or olive oil.
Insoluble?
No, not exactly, in fact there is a method that gives very good results for almost all vegetables, it is the double cooking.How does it work?
The general principle is that we cook a first time in boiling salted water (cooking called"A l'anglaise", by the French), then a second cooking with a little fat, butter or oil for example according to your taste. This double cooking, even if it is a little longer, is the quasi insurance of a taste of the vegetable revealed and preserved.But rather than discuss it, I'll take an example with Brussels sprouts, which are tasty vegetables (but that it is easy to completely mess them up by overcooking them, like at the canteen when you were little).
The double cooking of Brussels sprouts
1) Peel and wash
Peel, cut in 4 if the cabbages are big to have pieces not bigger than a sugar cube, and wash with water.
2) First cooking
The cabbages are plunged into a large volume of salted water (1 tablespoon of coarse salt per litre of water), and cooked until they are tender, but not melting, it is very important
3) Cool quickly
Remove the cabbages from the cooking water with a skimmer and plunge them into very cold water, to stop cooking immediately, then drain carefully.
Note that the cooking water at this point is no longer simple salt water, it is already starting to be a vegetable broth, and you should keep it in the fridge after cooling, for other cooking of other vegetables.
4) Second cooking
In a saucepan or a frying pan, heat a large knob of butter or a little olive oil, once hot, add a finely chopped shallot, salt and pepper and cook for 1 minute, without colouring. Then add the vegetables, well drained, and cook for 2 or 3 minutes, hardly more. Serve immediately.
If you don't know, or have never practiced, you might be very surprised by the delicate taste of the vegetables treated this way. Making for example a dish with 3 or 4 different vegetables, in season, with this method, will give you a rather simple dish, just vegetables, but also exceptional in taste and finesse.
Some more info-
For an even more delicate taste, use instead of boiling water, a vegetable or poultry stock.- For the seasoning, just salt and pepper you have seen, but some finesse is quite possible, like a little fleur de sel just before serving, or a sophisticated pepper.
- Obviously, and as always, it is much better with seasonal vegetables.
To sum up: The next time you have vegetables to cook, try the double cooking, boiling salted water, then pass in shallot, or onion, sautéed in butter or olive oil.
Lasts posts
Oven height
When we put a dish or cake in the oven, we naturally tend to put it on the middle shelf, and that's what we usually do. But in some cases, this position and height can be a little tricky, so let's find out why.October 8th 20251,2795
The importance of sieving
In recipes that use a fine powder (flour, powdered sugar, etc.), you'll often see the advice to sift before using it. To sift is to pass the powder in question through a sieve (a very fine strainer) before incorporating it into your recipe. It's often advice, but is it really useful?September 3rd 20256,7933
The grease spray
As soon as you have something in a recipe that sticks to the mold, the question always arises as to how difficult it is to remove from the mold. There's nothing more frustrating than breaking your cake when unmolding it, because part of it has stuck in the mold. The classic way to avoid this is...August 26th 20256,2405
Cake moulds
When we make a cake, or a cake of the same rectangular shape, we usually take out our usual mould and tell ourselves that the recipe is anyway "for a cake", but is it really that simple?August 25th 20256,3445
Thinning out herbs
If you need to add a long-stemmed herb (tarragon, mint, verbena, thyme, etc.) to a recipe, you'll probably only need the leaves and not the stem, so you'll need to remove the leaves. Leaf removal means keeping only the beautiful leaves, and eliminating the ugly stems and leaves, but how do you do...August 8th 20254,4875
Other pages you may also like
The bitterness of endives
As I write these lines, we are entering the endive season, and if you like it, it's time to enjoy it, if possible with your local producers. Endive is good, but the reproach that is often made of it, and children in particular, is: "It's bitter! And it is (somewhat) true of course, endives...February 9th 201914 K4.9
The super powers of cornstarch
I start this new year by evoking an old product, that you most probably have in your cupboards, a white powder, often in a small cardboard package with a slightly outdated look, only the "gluten free" is relatively recent, it is simply cornstarch, hence its name of maïzena. It's used for a lot...January 14th 202214 K
The different cooking modes
In cooking, cooking means bringing food into contact with a source of heat, to transform it: improving its taste, and sometimes its texture. This contact with the heat source can be achieved in a number of ways: these are the cooking methods, and let's take a look at the main ones.July 24th 20248,5974.7
Egg yolks and caster sugar
We often come across recipes where we need to mix egg yolks with caster sugar. This would appear to be a very ordinary and simple thing to do but, be warned, these two ingredients can behave oddly together.February 15th 201881 K 24.3
The baker always gild twice
I've already told you about gilding, the beaten whole egg that is spread with a brush on anything that needs to brown in the oven: puff pastry, pastries, etc. and that professionals use a lot, I'm going to come back to this to clarify a bit how to do it, and give you a professional tip.June 9th 201935 K4.2
Post a comment or question
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.