Doneness

A vegetable is said to be done when it reaches the desired degree of tenderness. This stage varies from vegetable to vegetable. Some, such as winter squash, eggplant, and braised celery, are considered properly cooked when they are quite soft. Most vegetables, however, are best cooked briefly, until they are crisp-tender or al dente (firm to the bite). At this stage of tenderness they not only have the most pleasing texture but also retain maximum flavor, color, and nutrients. Note, however, that we use the term “crisp-tender” to describe texture. The “tender” part of this term is as important as “crisp.” While the vegetables retain texture, they are still cooked enough to be pleasingly edible. Vegetables such as green beans are sometimes served barely cooked, difficult to cut, and tough to chew. Avoid this fault as much as overcooking.