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Chapter 27 Bonus Video Clip: Parcooking Vegetables

Chef Koetke: Part of the standard mise en place, or preparation, of most commercial kitchens is parcooking vegetables. Parcooking is the process of partially cooking vegetables. The big advantage to parcooking is that it allows vegetables to be prepared ahead of time and quickly finished prior to serving, saving you time when it counts the most.

Another word for parcooking vegetables is blanching. Start the parcooking process by bringing your water to a boil. The amount of water should be enough to allow the vegetables to circulate freely during the cooking process. Add salt or an acid such as lemon juice or vinegar to the water according to the color of the vegetables being cooked.

Water for cooking green vegetables is seasoned with salt which will help preserve the natural green color. Water for red, purple, and white vegetables is seasoned with an acid to help enhance their natural color. Here we are adding salt which is appropriate for green vegetables. Place the vegetables in the boiling water and cook over high heat. Different types and sizes of vegetables should be cooked in separate batches to ensure even cooking.

Test the doneness of the vegetables to determine if they are properly cooked. This can be done by inserting a paring knife to test the resistance or tenderness of the vegetable. Remember not to cook the vegetables too much as they will be cooked further when they are reheated later. To describe the proper degree of doneness chefs often use the Italian term "al dente" which literally means "to the tooth". It's a way to describe vegetables that are fully cooked but not soft or mushy.

Remove the vegetables from the boiling water and place them in ice water. This stops the cooking process and is called "shocking." As soon as the vegetables are fully cooled, drain the vegetables and set them aside until you're ready to serve.

Vegetables to be used in the day's meal service are routinely parcooked. It's a way to assure proper cooking of vegetables while preserving their color, texture, flavor, and nutrients. And it's a part of the standard "mise en place" of most every professional kitchen.

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