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Appears in

Published 2025

Collect all equipment and food products.
Trim, peel, and cut vegetables as required. See pages 293–315 for prep requirements.
Add the required amount of water to the pot (saucepot, steam‐jacketed kettle, tilting skillet, or whatever equipment you are using).

Most vegetables are cooked in just enough water to cover, but many green vegetables and strong‐flavored vegetables may be cooked in a large quantity of water (2 or 3 times their volume). See page 289 for discussion.
Add salt (1\12;–2 tbsp per gal water/6–8 g per L) and bring to a boil.
Place the vegetables in the pot and return the water to a boil.
Reduce heat to a simmer and cook the vegetables, covered or uncovered, as indicated, to required doneness.

Green vegetables and strong‐flavored vegetables are cooked uncovered. Other vegetables are cooked covered.
Drain the vegetables quickly to avoid overcooking.
Evaluate the quality of the cooked vegetable.
If the vegetables are to be served at once, complete the recipe and serve.
If the vegetables are not to be served at once, cool them (except potatoes and starchy vegetables) in ice‐cold water, drain as soon as cool, and refrigerate until needed.