General Rules of Vegetable Cookery

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Published 2014

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Now that you understand how vegetables change as they cook, let’s summarize that information in some general rules. You should now be able to explain the reasons for each of these rules:

Don’t overcook.
Cook as close to service time as possible, and in small quantities. Avoid holding for long periods on a steam table.
If the vegetable must be cooked ahead, undercook slightly and chill rapidly. Reheat at service time.
Never use baking soda with green vegetables.
Cut vegetables uniformly for even cooking.
Start with boiling, salted water when boiling green vegetables and other vegetables that grow above the ground. Roots and tubers are started in cold, salted water for more even cooking.
Cook green vegetables and strong-flavored vegetables uncovered.
To preserve color, cook red and white vegetables in a slightly acid (not strongly acid) liquid. Cook green vegetables in a neutral liquid.
Do not mix a batch of freshly cooked vegetables with a batch of the same vegetable that was cooked earlier and kept hot in a steam table.

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Understanding Vegetables

Controlling Quality Changes During Cooking

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