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Block 13–14 Quick Reference — Vegetables & Plant-Forward Cooking

← Back to Block 11–12 Guide

Core Techniques at a Glance

Technique Best for Key rule
Blanch & shock Green vegetables, par-cooking Salted boiling water → salted ice water immediately
Roasting Root veg, cruciferous, anything with sugar 425–450°F, single layer, dry surface
Panroasting Brussels sprouts, mushrooms, dense cuts Cast iron or stainless, very hot, don't move
Pan-braising Cabbage, fennel, leeks Sear → small splash of liquid → cover → finish
Charring Eggplant, peppers, scallions, cabbage Open flame or broiler; the burnt outside is removed or eaten
Purée Any cooked vegetable Simmer until dead-soft, blend very fine, strain through sieve
Grilling Zucchini, asparagus, corn, halved lemons Dry surface, oiled grate, high heat
Quick pickle Onions, cucumbers, jalapeños, carrots Warm brine (water + vinegar + salt + sugar); ready in 20–30 min
Lacto-ferment Cabbage (sauerkraut), brine-packed anything 2% salt by weight; room temp; 5–7 days

The Purée Method (Universal)

  1. Sweat aromatics in butter or olive oil (don't brown)
  2. Add vegetable cut into uniform pieces
  3. Add stock or water — just enough to cover
  4. Simmer until completely, fully, collapse-on-a-fork soft
  5. Transfer to blender — blend 2–3 minutes until very smooth
  6. Pass through a fine mesh sieve, pressing with a ladle
  7. Adjust seasoning; add cream or butter to adjust richness and sheen

Texture test: A spoonful held up should drop cleanly and coat the spoon evenly with no graininess.

Color Science Reference

Color Pigment Acid Alkali
Green Chlorophyll Turns olive/drab Brightens (pinch baking soda)
Red/Purple Anthocyanin Stays vivid Turns blue-grey
Orange Carotenoid Stable Stable
Deep red Betanin (beets) Stable Stable

Rule of thumb: Season green vegetables with acid (lemon, vinegar) only after they come off the heat.

Roasting Rules Summary

  • Oven: 425–450°F
  • Fat: enough to coat each piece — not swimming, not bare
  • Pan: sheet pan with space — crowded = steamed
  • Start: don't stir for the first 10–15 minutes — let the contact surface brown
  • Test: a knife should slide in with no resistance

Mushroom Sauté Protocol

  1. Pan (cast iron or stainless) over high heat — no fat yet — until smoking
  2. Add mushrooms — they will sizzle and immediately weep water
  3. Resist stirring; let the water evaporate (~4–5 min)
  4. Once pan is dry and mushrooms are shrinking, add butter + aromatics
  5. Toss; cook 2 more minutes; season at the end
  6. Salt only after browning

Quick Pickle Formula

Ingredient Ratio
Vinegar (any) 1 cup
Water 1 cup
Salt 1 tsp
Sugar 1 tsp (optional)
Flavoring Peppercorns, garlic, chilli, herbs — whatever fits
  • Heat brine until salt and sugar dissolve
  • Pour over sliced vegetables in a clean jar
  • Cool; seal; refrigerate
  • Ready in 20–30 minutes, best after 1–2 hours
  • Lasts 2–4 weeks refrigerated

Lacto-Fermentation Formula

Variable Target
Salt by weight 2% of vegetable weight
Temperature 65–75°F room temperature
Time 5–7 days (taste daily after day 3)
Container Clean glass jar with loose lid (release CO2)
Key rule Keep vegetables submerged under the brine at all times

Block 11–12 Dishes Summary

Session Dish Technique
Session 42 Brown butter asparagus + haricots verts Blanch + shock + beurre noisette
Session 43 Sheet pan carrots, cauliflower, beets Roasting
Session 44 Crispy Brussels + charred cabbage with miso Pan sear + char
Session 45 Baba ganoush + grilled veg spread Charring + grilling
🔨 Service 11 Plant-forward dinner party Multi-technique
Session 46 Caesar salad from scratch Emulsification + dressing
Session 47 Braised white beans + crispy chickpeas Braising + pan-frying legumes
Session 48 Mushroom Bourguignon Sear + braise
Session 49 Potato Three Ways (Rösti / Purée / Dauphinoise) + Green Salad Starch release, texture control
🔨 Service 12 5-course vegetable tasting menu Multi-technique