- Enables vibrant color to come thru
- Use (lots) of salt to season veggie
- How much to cook a veggie is a very personal preference (the “tooth”) – some people want just a little resistance. In the 70’s “nouvelle cooking” went for much crisper veggies. Again, very much your preference
Peeling veggies (like asparagus)
- Peeling gives “refinement” to remove some of the outer fiber … provides better color
- Keller does not like old style peelers (suggests to just throw away)
- Another kind of peeler is an “econome” … looks much like old style peeler. Leaves more to eat. Unclear what makes this different from old style peeler????
- Another kind of peeler is a “swiss” peeler
- Another technique is to use a “scrubby” (typically associated with pot scrubbing). This removes less fiber than swiss or econome peelers
- For asparagus … remove some of the “leaves” below the main tip to create a smoother surface using paring knife
- When putting veggies in boiling water…want water to be boiling in a big pot and after veggies added pot doesn’t stop boiling
Back to peeling:
- Put parchment paper down
- Then on top of parchment paper a loaf pan (which helps to avoid breaking asparagus stems)
- For asparagus, after peeling, “snap” the stem and it will snap between touch and edible part
- Want to bundle asparagus to avoid damaging fragile tips when added to boiling water due to bumping.
- Keller prefers the econome peeler vs swiss peeler as he indicates it gives him more control. Hands closer to the fruit/veggie for more control and the econome peeler also allows to core things like apples due to sharp tip. Again, a personal preference
- After peeling fruits/veggies (the trip/scraps…Keller doesn’t like “scrap” term but rather “trip”). He doesn’t mention to save the “trip” for later use in stocks
- Butcher twine started close to tip, twice, then around bottom twice.
- Then use slip knot (string under knot and then under again … two loops). Then to cinch, tie another knot.
- Trim the ends so they are even
- Then, with boiling water in big pot, add salt so water tastes like sea water to begin blanching process …colors get vibrant
- Allows to handle veggies so don’t burn
- Allows to stop cooking process … can be important if multi-step mise en place…sets colors
- Don’t leave veggies in water too long
- Don’t have to “shock” if going directly to table