Preparation

Most vegetables today require only the minimum of preparation, either because they are harvested when young and tender, or because they are offered for sale ready trimmed. Also, fashions have changed and over trimming is no longer thought necessary with some vegetables, like green beans. The tails of beans, for example, are quite edible, and look more natural left on. Also, many more people like crisp vegetables so it is not vital to prepare them for more thorough cooking. All these vegetables need only brief cooking in rapidly boiling water or by steaming until bordering on what is now called tender-crisp – soft enough but still with a bite, and bright green.