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Chokoes
Peel under running water. Halve and remove
seeds. Cut into quarters.
Boil: Follow basic boiling directions and cook for
10-15 minutes or until tender.
Corn – Cob
Remove husks and ‘threads from cob and trim
tip and base. Wash under running water.
Boil: Follow basic boiling directions. Simmer for
10-15 minutes.
Corn Kernels
Hold cob upright on chopping board, with sharp
knife, cut down near core, removing kernels
from cob.
Boil: In
1
/
2
-1 cup boiling salted and sugared
water.
Cook for 8-10 minutes.
Eggplant (Aubergine)
Wash and remove stems. Follow recipe
regarding cutting.
Shallow or Deep Fried: Coat with batter, flour, or
crumb and fry according to basic frying
directions.
Mushrooms
Wipe mushrooms with damp cloth. Trim stems or
remove if necessary.
DO NOT peel unless necessary. Leave whole or
slice. Keep stalks and peelings for flavouring
sauces, soups.
Saute: Cover surface of vessel with butter,
margarine or oil and saute mushrooms on
Simmer to 1 for 3-5 minutes. Season and serve.
Onion
Trim tops and roots and peel under cold water.
Use as required.
To Blanch: See basic blanching directions.
Saute: Quickly in hot butter, margarine or oil.
Boil: Follow basic boiling directions, add to
soups, casseroles or stews.
Parsnips
Wash well, trim top and bottom. Peel thinly and
cut as desired. Chop into cubes for soups,
casseroles or stews.
Parboil: For 5-7 minutes, cook and use in salads.
Peas
Wash pea pods; shell.
Boil: Place peas into small amount boiling, salted
water. Add sugar and mint (if desired). Cook
uncovered for 10 minutes.
Potatoes
Wash well. If potatoes are to be cooked in their
jackets, scrub skin well with vegetable brush.
Remove “eyes”. OR peel and cut as desired, e.g.
slices, thick strips, cubes. After preparation place
into cold water to prevent discolouration.
Boil: Follow basic boiling directions and cook for
approx. 20 minutes or until tender. Serve whole,
mashed or cold for potato salad.
Deep Fried: Heat oil on dial setting 10
(see notes on deep frying, pages 9-10 ).
Cook until golden and drain.
Pumpkin
Wash pumpkin, slice and remove seeds and
membranes. Remove skin if desired. N.B. (Skins
are easy to remove after cooking).
Cut slices in half if large.
Boil: Follow basic boiling directions and cook for
15 minutes or until tender.
Spinach
Wash well in cold water. Trim leaves from stalks.
N.B. Stalks may be used in Chinese cookery or
cooked in milk until tender.
Cooking: If desired place leaves in vessel and add
salt. DO NOT add water. Cover and simmer for
5-10 minutes. Drain and chop spinach. Add
butter, salt and pepper (if desired).
15
Vegetable Cooking Hints (cont).