Sauteing vegetables – Introduction
Sauteing vegetables is a simple but disciplinary act. The overused term of deconstruction by restaurants has some bearing here… The deconstruction here happens thru applying different cooking times to each vegetable as applicable Just like my article on cooking techniques sauteing vegetables has some very basic and elementary understanding.
The basics of sauteing vegetables
- Each vegetable has its own cooking time and that’s its sweet spot, remember less is more
- Always cook them separately before you assemble them to a saute
- Blanching is the sweet & simple little trick nobody told you, this is what most chefs do to ensure the crunchy lively texture
- Rapid boiling before you blanch the vegetables
- Rapid cooling to help them restore the texture
- Toss gently and fast once you want to serve
Blanching it before sauteing vegetables
Once you get the water to an aggressive boil, pot these vegetable and keep a colander and iced water ready to cool them.
Vegetables like French beans take about 4 minutes of aggressive boiling
Diced carrots would take about 2.5 minutes (An elaborate list with variance of vegetable sizes are listed) You will just like my article on cooking techniques the recipe of what you do with these vegetables is “insignificant” considering this important context.
Potatoes should be cut in advance to the desired shape and then blanched this restores the shape and form
Vegetables like spinach can be sauteed with these blanched vegetables and needs to cooking, in short while you added most vegetables onto a skillet and noticed they are squishy it was because you did not allow the vegetables to firm up. So it just wilts away.
While blanching one can use a pinch of soda bicarbonate to ensure colour restoration, do note soda bicarbonate accelerates cooking time, these examples of cooking time are mentioned assuming you will NOT be using them. Reduce cooking times to 30 seconds to a minute.
Tip: Start by boiling the longest time consuming vegetable first and then proceed to the next. Do not use vegetables like beetroot or potatoes into this, they are best done separately. This is definitely not the best way but an effective cheat.
Once the vegetables are boiled to the desired time keep a strainer and a colander full of iced water to arrest the heat and cooking. Run the vegetable on tap water for a while to drain put the surface heat, then dip them in this iced cold water.
Place them in the refrigerator, they stay great upto 2 days in this state.
Notes on Sauteing vegetables
Now that your vegetables are ready ensure you saute the garlics or onions well, use which ever sauce you please. If you use leaves such as spinach add them now say 30 seconds before the vegetable along with, turn up the heat and now add the rest of your vegetables and flash toss them adding seasonings sprinkling over them. once you see the glaze and if you’re using any white sauce you might want to give the edges a bit of browning as well. Pan/Wok movement ensure equal distribution of heat and not letting the vegetables on the base cook more than the surface. This alows for the sauce and glaze to coat uniformly as well.
Serve immediately enjoy this new little trick on sauteing vegetables
List of vegetables & their cooking time
Blanch (boiling chart) – Pre sauteing vegetables
|Artichoke – Jerusalem||3 to 5|
|Asparagus – small stalk||2|
|Asparagus – medium stalk||3|
|Asparagus – large stalk||4|
|Beans – snap, green, or wax||3|
|Beans – lima, butter, or pinto – small||2|
|Beans – lima, butter, or pinto – medium||3|
|Beans – lima, butter, or pinto – large||4|
|Broccoli (flowerets 1 1/2 inches across)||3|
|Brussels sprouts – small heads||3|
|Brussels sprouts – medium heads||4|
|Brussels sprouts – large heads||5|
|Cabbage or Chinese cabbage – shredded||1 1/2|
|Cabbage or Chinese cabbage – wedges||3|
|Carrots – small, whole||5|
|Carrots – diced, sliced, or lengthwise strips||2|
|Cauliflower (flowerets, 1 inch across)||3|
|Corn-on-the-cob – small ears||7|
|Corn-on-the-cob – medium ears||9|
|Corn-on-the-cob – large ears||11|
|Greens – collards||3|
|Greens – all other||2|
|Kohlrabi – whole||3|
|Kohlrabi – cubes||1|
|Okra – small pods||3|
|Okra – large pods||4|
|Onions (blanch until center is heated)||3 to 7|
|Onion rings||10-15 secs|
|Peas – edible pod||2 to 3|
|Peas – green||1 1/2 – 2 1/2|
|Peppers, sweet – halves||5|
|Peppers, sweet – strips or rings||3|
|Potatoes||3 to 5|
|Soybeans – green||5|
|Squash – summer||3|
Fruit Blanching Times
|Tomato (for peeling)||30 secs|
|Apples (for peeling)||30 secs|
|Peaches (for peeling)||30 secs|
|Pears (for peeling)||30-60 secs|