Basic Professional French Cooking

Methods of Cooking Vegetables

Tourner (5 sizes)

1. 1.Bouquetière     3 cm long
   

2. 2.Cocotte            5 cm long
   

3. 3.Vapeur             6 cm long
   

4. 4.Chateau           7.5 cm long
   

5. 5.Fondante          8 - 9 cm long
   

On www.melaniff.com since 2016

Glacer à Blond

1. -Place vegetables in a pan large enough to fit them in a single layer.
   

2. -Add water to come a little less than halfway up the sides of the vegetables.
   

3. -Add butter, salt, pepper and sugar for turnips and pearl onions.
   

4. -Cover with parchment paper and bring to a simmer and cook until tender and the vegetables are lightly glazed with butter.
   

5. -Serve right away.
   

Glacer à Brun

1. -The same technique as Glacer à Blond , except when vegetables are tender, remove parchment paper and cook over medium heat until vegetables are caramelized.
   

Rissoler (for Potatoes)

1. -Shape the potatoes, place into a sauce pot and cover with cold water. Bring to a simmer and drain immediately. Do not refresh, but let air dry.
   

2. -heat oil in a sauté pan large enough to accommodate all potatoes in a single layer. When hot, add the dry potatoes and sauté rapidly (rissoler) over medium-high heat until golden brown.
   

3. -Drain oil, add butter and place into preheated oven until tender.
   

4. -When tender, add salt and pepper and serve as soon as possible.
   

Un Blanc

1. -A solution of salted water with oil, lemon juice, salt and flour, generally 1 liter of water to 15 g flour, the juice of 1/2 lemon. 30 ml oil, and 10 g salt. This solution is used for vegetables that discolor easily, such as artichokes and salsify, as well as calves head. The flour and lemon juice bleaches the food and keeps it white.