In a world that is increasingly aware of nutrition and healthful choices, knowing your vegetables is a must in any chef’s education. They are increasingly used as main dishes as well as side dishes. Vegetables and the unique cooking techniques that serve them best will be discussed in this episode, as well as product quality, freshness, shelf life, and storage. Vegetarian main dishes and Vegetable side dishes are prepared in this important class.
Blanching Green Beans/Eggplant
Haricot Vert Amandine