Master class from the chef: how much to cook fresh cauliflower so as not to spoil the finished dish?

Master class from the chef: how much to cook fresh cauliflower so as not to spoil the finished dish?

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Cauliflower is a versatile vegetable that can be used as a dish on its own or as a side dish. It is perfect for diet food and baby food. With this vegetable, you can prepare a variety of dishes for the festive table.

In any season of the year, it will not be difficult to acquire it. It is best and most profitable to buy a vegetable for the season. This will cut financial costs and the chance that the cabbage is grown in good conditions and does not contain many chemicals is much higher.

You can cook cabbage in a variety of ways. After reading the article, we will learn how to properly boil this vegetable, while retaining all the useful properties and taste.

Vegetable selection rules

For cooking, choose vegetables without dark spots or damage. Cauliflower should be white or slightly yellowish, elastic, leaves are not sluggish. The quality of raw materials plays a big role in the output: a dish of cabbage grown on our own will be as tasty and healthy as possible.

How to boil frozen inflorescences?

If a frozen product will be boiled, take care of preliminary defrosting. Don't wait for the vegetable to thaw quickly. As soon as the large pieces of ice melt, you can safely start cooking.

FOR REFERENCE: It's okay if you put cauliflower straight from the freezer into the pan in the heat of the moment or inadvertently. In this case, you can simply increase the cooking time of the product. This will not affect the taste of the final dish in any way. However, professionals recommend using fresh cabbage inflorescences.

How to properly process a non-frozen vegetable?

Before cooking, you need to process the vegetable. For this it is recommended to soak the head of cabbage in salted water for five to seven minutes... Such a procedure is done to eliminate possible small insects. It happens that they are difficult to notice in the inflorescences. Therefore, do not be lazy and spend extra time on additional processing of cabbage. Thus, the risk of finding unwanted guests in food will be reduced to zero.

Which capacity to choose?

Any deep dish is suitable for cooking: a ladle, a saucepan, a cauldron. It all depends on your personal preference. You can cook cauliflower both in the microwave and in the multicooker. To do this, you need to use special containers designed for this or that device.

Boiling time for inflorescences after boiling - a step by step recipe

There are two ways of cooking: put the disassembled inflorescences in boiling water or initially pour the vegetable with water and bring to a boil. In both cases, there must be enough water so that the entire volume of the product is completely covered with water.

Both methods are good for cooking. The difference is how long it takes to cook the vegetable. According to the experience of culinary specialists cabbage, filled with water and brought to a boil, cooks faster... Try both and find the one you like.

  1. If you are placing fresh food in already boiling water, the next step is to wait until it boils.
  2. From the moment of boiling, it should take about 15-20 minutes.

When cooking the other way, once the water has boiled, reduce heat and cook for about 7-10 minutes. Do not forget to salt the water in which our vegetable will be cooked.

IMPORTANT: Cooking time for inflorescences varies depending on the variety and quality of the cabbage. Always check the readiness of the product with a plug 3-5 minutes before turning off if you are guided by the time.

Features of bringing the product to readiness in various dishes

For salads

Next, you should decide for what purposes you plan to boil the inflorescences. If they are intended for salads, then the vegetable must be brought to full readiness. At the same time, the inflorescences are soft, retained their shape, do not fall apart.

Before frying or baking

When cooking a vegetable in a pan or in the oven is conceived, then the cabbage needs to be slightly undercooked. This is exactly the case when you need to turn off the heat 3-5 minutes before the end of cooking. Don't worry about a possible raw or uncooked product. In the future, the inflorescences will undergo one more heat treatment. Otherwise, you risk getting a crumbling cabbage porridge.

In the soup

The situation is the same with cabbage intended for soups. If the vegetable is already practically cooked, it should be added 5-7 minutes before the end of cooking soup. In the case where cabbage is the main element of the soup, you can cook it in the resulting vegetable broth without removing the cabbage from the pan. Then the cooking process will be faster than planned.

Having prepared the cabbage for making soup, calculate the laying of the rest of the products so that the inflorescences do not boil in the pan. The boiled vegetable will be ready two to three minutes after the soup boils. Take this time as a guideline for the cauliflower order.

You can check the readiness of the vegetable with a fork, knife, toothpick, as the cook is more convenient. The inflorescence should not fall apart from contact with a fork or knife, soft inside or slightly crunchy, if the vegetable will undergo further heat treatment.

Cauliflower is a very affordable and delicious product. Thanks to this step-by-step instruction, any culinary specialist will be able to properly prepare such a dietary and simple vegetable. Correct heat treatment of any product plays an important role. Let's reveal a little secret - if you want to preserve the maximum energy value and vitamins of cauliflower, put it in boiling water.

Watch the video: Butternut Squash Three Ways. Jamie u0026 Gennaro. Realtime Recipes (August 2022).