3.3: Effect of Cooking Method on Vegetable Flavor Types
- Page ID
- 43458
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\(\newcommand{\avec}{\mathbf a}\) \(\newcommand{\bvec}{\mathbf b}\) \(\newcommand{\cvec}{\mathbf c}\) \(\newcommand{\dvec}{\mathbf d}\) \(\newcommand{\dtil}{\widetilde{\mathbf d}}\) \(\newcommand{\evec}{\mathbf e}\) \(\newcommand{\fvec}{\mathbf f}\) \(\newcommand{\nvec}{\mathbf n}\) \(\newcommand{\pvec}{\mathbf p}\) \(\newcommand{\qvec}{\mathbf q}\) \(\newcommand{\svec}{\mathbf s}\) \(\newcommand{\tvec}{\mathbf t}\) \(\newcommand{\uvec}{\mathbf u}\) \(\newcommand{\vvec}{\mathbf v}\) \(\newcommand{\wvec}{\mathbf w}\) \(\newcommand{\xvec}{\mathbf x}\) \(\newcommand{\yvec}{\mathbf y}\) \(\newcommand{\zvec}{\mathbf z}\) \(\newcommand{\rvec}{\mathbf r}\) \(\newcommand{\mvec}{\mathbf m}\) \(\newcommand{\zerovec}{\mathbf 0}\) \(\newcommand{\onevec}{\mathbf 1}\) \(\newcommand{\real}{\mathbb R}\) \(\newcommand{\twovec}[2]{\left[\begin{array}{r}#1 \\ #2 \end{array}\right]}\) \(\newcommand{\ctwovec}[2]{\left[\begin{array}{c}#1 \\ #2 \end{array}\right]}\) \(\newcommand{\threevec}[3]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \end{array}\right]}\) \(\newcommand{\cthreevec}[3]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \end{array}\right]}\) \(\newcommand{\fourvec}[4]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \\ #4 \end{array}\right]}\) \(\newcommand{\cfourvec}[4]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \\ #4 \end{array}\right]}\) \(\newcommand{\fivevec}[5]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \\ #4 \\ #5 \\ \end{array}\right]}\) \(\newcommand{\cfivevec}[5]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \\ #4 \\ #5 \\ \end{array}\right]}\) \(\newcommand{\mattwo}[4]{\left[\begin{array}{rr}#1 \amp #2 \\ #3 \amp #4 \\ \end{array}\right]}\) \(\newcommand{\laspan}[1]{\text{Span}\{#1\}}\) \(\newcommand{\bcal}{\cal B}\) \(\newcommand{\ccal}{\cal C}\) \(\newcommand{\scal}{\cal S}\) \(\newcommand{\wcal}{\cal W}\) \(\newcommand{\ecal}{\cal E}\) \(\newcommand{\coords}[2]{\left\{#1\right\}_{#2}}\) \(\newcommand{\gray}[1]{\color{gray}{#1}}\) \(\newcommand{\lgray}[1]{\color{lightgray}{#1}}\) \(\newcommand{\rank}{\operatorname{rank}}\) \(\newcommand{\row}{\text{Row}}\) \(\newcommand{\col}{\text{Col}}\) \(\renewcommand{\row}{\text{Row}}\) \(\newcommand{\nul}{\text{Nul}}\) \(\newcommand{\var}{\text{Var}}\) \(\newcommand{\corr}{\text{corr}}\) \(\newcommand{\len}[1]{\left|#1\right|}\) \(\newcommand{\bbar}{\overline{\bvec}}\) \(\newcommand{\bhat}{\widehat{\bvec}}\) \(\newcommand{\bperp}{\bvec^\perp}\) \(\newcommand{\xhat}{\widehat{\xvec}}\) \(\newcommand{\vhat}{\widehat{\vvec}}\) \(\newcommand{\uhat}{\widehat{\uvec}}\) \(\newcommand{\what}{\widehat{\wvec}}\) \(\newcommand{\Sighat}{\widehat{\Sigma}}\) \(\newcommand{\lt}{<}\) \(\newcommand{\gt}{>}\) \(\newcommand{\amp}{&}\) \(\definecolor{fillinmathshade}{gray}{0.9}\)- Identify the various flavor categories of vegetables.
- Determine the influences of a cover and of the amount of water during cooking on the flavor of vegetables.
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)
- 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.
- Add ¼ tsp. salt for each cup of vegetable being cooked.
- Add the vegetable to boiling water, cover the pan, and bring back to a boil. Begin timing.
- 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.
- Record cooking time.
Boiling in a Large Amount of Water (Recommended for Brassica and Allium Vegetables)
- Boil enough water to cover the vegetable.
- Add ¼ tsp. salt for each cup of vegetable being cooked.
- Add the vegetable to boiling water and bring the water back to a boil. Do not cover the pan. Begin timing.
- Boil gently until the vegetable is done. (Crisp-tender for Brassica and mild-flavored vegetables, and until tender for Allium vegetables.)
- Drain the vegetable.
- Record cooking time.
Steaming (Beneficial for Vegetables That Overcook Easily)
- Use enough water in the bottom part of a steamer so the pan will not boil dry during the cooking period.
- When the water in the bottom part of the steamer is boiling, place the vegetable in top of the steamer.
- Assemble the steamer and cover it with a lid. Begin timing.
- Cook the vegetable in steam over rapidly boiling water until done (crisp-tender).
- Record cooking time.
Microwave Cooking (Convenient Method)
- Use a 1-pint baking dish with a tight-fitting lid or plastic wrap appropriate for the microwave. Add 2-4 tablespoons water.
- 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.
- Salt the vegetables once they are done heating, approximately 1/4 teaspoon salt per cup of the vegetable.
- Record the cooking time.
Evaluation
Record observations on flavor, texture, and appearance:
| Vegetable | Lid on, Small Amount of Water | Lid off, Large Amount of Water | Steamer | Microwave |
|---|---|---|---|---|
| Mild flavor:
Carrots |
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| Brassica sp.:
Cabbage |
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| Allium sp.:
Onions |