Two Classic Methods for Cooking Vegetables

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
When preparing vegetables for cooking, never leave the washed, peeled, and/or cut vegetables in water for an extended period of time, as this will leach out flavor and nutrients. The exception to this rule are those vegetables and fruits such as artichokes, apples, or pears, that will discolor if exposed to air. These can be placed in acidulated water (water with lemon juice or vinegar added) while being worked with. However, we feel that it is far better to rub the cut item with lemon (either a cut lemon half or the juice) to prevent discoloration than to compromise flavor and texture by an extended stay in water.