Class: CHRM 1030
Blanching and Shocking Green Vegetables
Any vegetable may be blanched or par-cooked as part of a kitchen’s mise en place, but green vegetables in particular benefit by the preservation of their green color. As green vegetables cook, they release enzymes which attack their color pigments. Boiling the water destroys these enzymes. The use of salt helps reduce the loss of these pigments to the water as well as seasoning the vegetables. Blanching vegetables in a large pot of water helps to maintain water at a boil.
If preparing well ahead of time, blanch AND shock the items. If preparing for immediate use, there’s no need to shock in ice water.
Waffles
American waffles are typically made with a batter leavened with baking powder and may be round, or square in shape. They are usually served as breakfast food, topped with butter and maple syrup, and other fruit syrups, honey, or powdered sugar. They are also found in some savory dishes, such as “fried chicken and waffles.” They may also be served as desserts, topped with ice cream and various other toppings.
In the North America, “Belgian” waffles are a type of waffle identified by its larger size, lighter batter and larger and deeper squares than standard American waffles. Despite its name, the “Belgian waffle” does not exist in Belgium. The Belgian waffle attributes its height to the use of yeast batter instead of a chemically-leavened batter. Toppings vary from whipped cream, confectioners sugar, soft fruit, chocolate spread, to syrup and butter or margarine. Alternatively, they are served with vanilla ice cream and fresh fruit as a dessert.
French Omelet with Gruyère & Chives
A classic French omelet is rolled or folded, bright yellow with little or no browning. It is smooth and soft in consistency. Fillings are optional and are added as the omelet is rolled or a cut is made in the top of the finished omelet and stuffed with ingredients.