egetableswere,atonetime,abusedandneglected,relegated to the minor role of unimportant side dishes, to be taken or left, ornotevennoticedonthetable. 可食用的东西曾一度被滥用和忽视,沦为不重要的配菜的次要角色,被拿走或留下,甚至在餐桌上都没有注意到。
Today, however, lowly vegetables are much more appreciated, not 然而,今天,低级蔬菜更受赞赏,而不是
Changing texture is one of the main purposes of cooking vegetables. 改变质地是烹饪蔬菜的主要目的之一。
Fiber 纤维
The fiber structures of vegetables (including cellulose and pectins) give them shape and firmness. Cooking softens some of these components. 蔬菜(包括纤维素和果胶)的纤维结构赋予它们形状和硬度。烹饪会软化其中一些成分。
Steam vegetables whenever appropriate. Steam cooking reduces leaching out of flavorandshortenscookingtime. 在适当的时候蒸蔬菜。蒸汽烹饪可减少风味浸出并缩短烹饪时间。
STRONG-FLAVOREDVEGETABLES
Withcertainstrong-flavoredvegetables,itisdesirabletolosesomeoftheflavortomake them more appealing to the taste. These include the onion family (onions, garlic, leeks, shallots),thecabbagefamily(cabbage,Brusselssprouts,cauliflower,broccoli),andsome rootvegetables(turnips,rutabagas). 对于某些味道浓郁的蔬菜,最好失去一些味道,使它们对味道更具吸引力。这些包括洋葱科(洋葱、大蒜、韭菜、青葱)、卷心菜科(卷心菜、抱子甘蓝、花椰菜、西兰花)和一些根茎类蔬菜(萝卜、大头菜)。
Overcooking produces undesirable changes in members of the cabbage family. They develop a strong, unpleasant flavor. Cabbage and its relatives should be cooked quickly, uncovered. 过度烹饪会在卷心菜家族的成员中产生不良变化。它们会产生强烈的、令人不快的味道。卷心菜及其亲戚应迅速煮熟,不盖盖子。
It is important to preserve as much natural color as possible when cooking vegetables. Becausecustomersmayrejectoracceptavegetableonthebasisofitsappearance,itcanbe saidthatitsvisualqualityisasimportantasitsflavorornutritionalvalue. 烹饪蔬菜时,尽可能多地保留自然色素很重要。因为顾客可能会根据蔬菜的外观拒绝或接受它,所以可以说它的视觉质量与它的味道或营养价值一样重要。
Pigments are compounds that give vegetables their color. Different pigments react in different ways to heat and to acids and other elements that may be present during cooking, so it is necessary to discuss them one at a time. Table 16.1 summarizes thisinformation. 色素是赋予蔬菜颜色的化合物。不同的颜料以不同的方式对热量、酸和烹饪过程中可能存在的其他元素做出反应,因此有必要一次讨论一个。表 16.1 总结了这些信息。
Steaming is rapidly becoming the preferred method for cooking green vegetables. Steam cooks food rapidly, lessens the dissolving out of nutrients and flavor, and does not break up delicate vegetables. Overcooking, however, can occur rapidly in steamers. 蒸正迅速成为烹饪绿色蔬菜的首选方法。蒸汽可以快速烹饪食物,减少营养和风味的溶解,并且不会破坏精致的蔬菜。然而,在蒸锅中可能会迅速发生过度烹饪。
Vegetablesareanimportantpartofourdietbecausetheysupplyawidevarietyofessential nutrients.TheyareourmajorsourcesofvitaminsAandCandarerichinmanyothervitamins andminerals.Unfortunately,manyofthesenutrientsareeasilylost. 蔬菜是我们饮食的重要组成部分,因为它们提供多种必需营养素。它们是我们维生素 A 和 C 的主要来源,并富含许多其他维生素和矿物质。不幸的是,这些营养素中的许多很容易流失。
Six factors are responsible for most nutrient loss: 六个因素是造成大部分营养损失的原因:
Imaginative and appropriate combinations and garnishes are always well received. 富有想象力和适当的组合和装饰总是很受欢迎。
Texture. 质地。
Cooked to the right degree of doneness. 煮熟至适当的熟度。
Most vegetables should be crisp-tender, not overcooked and mushy, but not tough or woody either. 大多数蔬菜应该是酥脆嫩的,不要煮过头和糊状,但也不是坚硬或木质的。
Vegetables intended to be soft (potatoes, squash, sweet potatoes, tomatoes, vegetable purées) should be cooked through, with a pleasant, smooth texture. 想要变软的蔬菜(土豆、南瓜、红薯、西红柿、蔬菜泥)应该煮熟,质地宜人、光滑。
Flavor. 味道。
Full, natural flavor and sweetness, sometimes called garden-fresh flavor. Strong- flavored vegetables should be pleasantly mild, with no off flavors or bitterness. 饱满、天然的风味和甜味,有时被称为花园清新风味。味道浓郁的蔬菜应该是令人愉快的温和的,没有异味或苦味。
Toabotanist,thetermfruitreferstoaspecificpartofaplant,justasdothetermsstem, root,andleaf.Afruitisdefinedastheripenedovaryorovariesofaseed-bearingplant,andit containstheseeds.Inotherwords,ifithasseeds,it’safruit.Weshouldn’tbemisledbythe fact that a few fruits are sweet. Many, if not most, fruits in nature are not sweet at all. Some examples of fruits used in the vegetable kitchen are tomatoes, eggplant, peppers, green beans,okra,cucumbers,squash,peapods,walnuts,andavocados. 对于植物学家来说,术语水果是指植物的特定部分,就像术语茎、根和叶一样水果被定义为种子植物的成熟子房或子房,它包含种子。换句话说,如果它有种子,它就是一种果实。我们不应该被一些水果是甜的这一事实所误导。自然界中的许多(如果不是大多数)水果根本不甜。蔬菜厨房中使用的水果的一些例子是西红柿、茄子、辣椒、青豆、秋葵、黄瓜、南瓜、豌豆荚、核桃和鳄梨。
There are many ways of classifying vegetables. Some are more helpful to the cook 蔬菜分类的方法有很多种。有些对厨师更有帮助
Leafygreens:spinach,beetgreens,lettuces,endiveandchicory,Swisschard,sorrel, watercress, collards, kale, turnip greens (The last three are also members of the cabbagefamily.) 绿叶蔬菜:菠菜、甜菜、生菜、菊苣和菊苣、瑞士甜菜、酢浆草、豆瓣菜、羽衣甘蓝、羽衣甘蓝、萝卜青菜(后三种也是卷心菜家族的成员。
Identification: Artichokes are the unopened or immature flowers of a type of thistle. They vary in size and coloration but are usually round to somewhat elongated, colored light to medium green, sometimes with purple tints. 鉴别:朝鲜蓟是一种蓟的未开封或未成熟的花朵。它们的大小和颜色各不相同,但通常是圆形到有点细长,颜色为浅绿色到中绿色,有时带有紫色调。
RelatedVarieties:Babyartichokesarenotactuallybabiesbutcomefromadifferent place on the plant and are at their full size. Especially young baby artichokes may be tender enough to eat whole, with little trimming except for removing the top points of theleaves. 相关品种:小洋蓟实际上不是婴儿,而是来自植物的不同地方,并且是全尺寸的。尤其是年幼的小洋蓟可能足够嫩,可以整只吃掉,除了去除叶子的顶点外,几乎不做修剪。
Evaluation: Look for compact, tight leaves; heavy for size; few or no brown blemishes. 评估:寻找紧凑、紧密的叶子;尺寸较重;很少或没有棕色瑕疵。
Withaballcutterortablespoon,scrapeout the fuzzychoke. 用球刀或汤匙刮掉毛茸茸的扼流圈。
A trimmed artichoke bottom on the left; a trimmedwholeartichokeontheright.Notethat thepointsoftheleaveshavebeencutoffandthe centerchokeremoved. 左边是修剪过的洋蓟底部;右边是修剪过的整颗洋蓟。请注意,叶子的点已被切断,中心扼流圈已被移除。
Figure 16.2 To keep the cut stem end of an artichokefromdarkeningduringsteamingor boiling,tieasliceoflemonoverthecutsurface. 图 16.2 为了防止洋蓟的切茎端在蒸或煮沸过程中变黑,请在切面上系一片柠檬。
RelatedVarieties:Whiteasparagusisthesameplantasgreen,butsoilismounded over the shoots, protecting them from the sun so they do not turn green. In Europe, white asparagus is more common than green. The flavor is milder than that of green, althoughNorthAmericanwhiteasparagusisusuallymorebitterthanEuropean.Purple asparagusturnsdarkgreenwhencooked.Itistenderandsweet. 相关品种:白芦笋与绿色芦笋是同一株植物,但土壤堆积在枝条上,保护它们免受阳光照射,因此它们不会变绿。在欧洲,白芦笋比绿芦笋更常见。味道比绿色更温和,尽管北美白芦笋通常比欧洲更苦。紫色芦笋煮熟后会变成深绿色。它又嫩又甜。
Evaluation:Lookfortightlyclosedtips;firm,notwithered,stalks.Forwhiteasparagus, buy only product that has been kept chilled for its entire storage time; unchilled white asparagus becomesfibrous. 评估:寻找紧闭的尖端;结实,不枯萎,茎。对于白芦笋,只购买在整个储存时间内保持冷藏的产品;未冷却的白芦笋变成纤维状。
Preparation:Breakoffwoodylowerends.Removelowerscales,whichmayharbor sand,orpeellowerpartofstalk.Figure16.3showsanalternativemethod.Cuttipsto uniform lengths and/or tie them in bundles for cooking. White asparagus should be peeledtheentirelengthofthestalk.Purpleasparagusneedsnopeeling;justtrimthe bottoms. 准备工作:折断木质下端。去除可能含有沙子的下部鳞片,或剥离茎的下部。图 16.3 显示了另一种方法。将尖端切成均匀的长度和/或将它们捆成一捆进行烹饪。白芦笋应在茎的整个长度上去皮。紫芦笋不需要去皮;只需修剪底部即可。
RelatedVarieties:Thereareseveralvarietiesthatfallintotwomaincategories:(1)The Mexican or Californian avocados, mostly the Hass variety, which have rough, dark green skins that turn black when ripe. These have a rich, buttery flesh with a high oil content. (2) The West Indian or Florida type, which has smoother skin that remains green.Thesearejuicierandhavealoweroilcontent. 相关品种:有几个品种分为两大类:(1)墨西哥或加利福尼亚鳄梨,主要是哈斯品种,它们有粗糙的深绿色皮肤,成熟时会变成黑色。它们具有丰富的黄油肉质和高含油量。(2)西印度或佛罗里达类型,皮肤更光滑,保持绿色。这些产品多汁,含油量较低。
Evaluation: Look for fresh appearance; fruit heavy for size; no blemishes or bruises. 评价:寻找新鲜的外观;果实大小较重;没有瑕疵或瘀伤。
Identification:Alsocalledbroadbean.Unlikemostofourcommonbeans,whichorig- inated in the Western Hemisphere, favas are Old World beans. The large pods hold four to six beans in a soft, white lining. The flat beans slightly resemble limas, but they are notasstarchy.Flavorissubtleandnutlike. 鉴别:也称为蚕豆与我们大多数起源于西半球的普通豆类不同,蚕豆是旧世界豆类。大豆荚在柔软的白色衬里中容纳四到六颗豆子。扁豆有点像利马斯,但它们没有淀粉含量高。味道微妙而坚果味。
Preparation: Preparation is labor-intensive. Shell the beans, parboil, then peel off skins or husks (Figure 16.5). 准备:准备工作是劳动密集型的。将豆子去壳,煮熟,然后剥去皮或外壳(图 16.5)。
Identification: These are the fresh, moist versions of the many types of dried beans. 鉴别:这些是许多类型干豆的新鲜、湿润版本。
Related Varieties: Although many types of beans are grown to be shelled, most of thesearedried,and,withtheexceptionofcranberryorborlottibeans,southernpeasor cowpeas,andblack-eyedpeas,fewareavailablefresh.Soybeansandlimabeanshave their own entriesbelow. 相关品种:虽然许多类型的豆子都是为了去壳而种植的,但大多数豆类都是干燥的,除了蔓越莓或波洛蒂豆外,南方豌豆或豇豆和黑眼豆很少是新鲜的。大豆和利马豆在下面有自己的条目。
Preparation: Shell and rinse. Cook before serving; raw beans can be harmful. 做法:去壳并冲洗干净。上菜前煮熟;生豆可能有害。
Percentage Yield: 40% 收益率: 40%
BEANS, LIMA 豆类,利马
Identification: Flat, pale-green beans in flat, slightly fuzzy pods, with three or four beans per pod. Larger limas tend to be starchier than small or baby limas. 鉴别:扁平、淡绿色的豆子,扁平、略带毛茸茸的豆荚,每个豆荚有三到四个豆子。较大的利马往往比小利马或小利马的淀粉含量更高。
Evaluation: Beans should be plump, with tender skins. 评价:豆子要饱满,皮嫩。
Preparation: Shell, wash, and drain. 准备方法:去壳、清洗和沥干。
Percentage Yield: 40% 收益率: 40%
BEANS, SNAP 豆子,快照
Identification: Fresh green beans and other varieties are in the same family as shell beans, except they are grown to be picked immature for their tender, edible pods. 鉴别:新鲜青豆和其他品种与贝壳豆属于同一家族,只是它们被种植为未成熟,因为它们的豆荚柔软、可食用。
RelatedVarieties:Greenbeansarethemostcommon.Somegreenvarieties,picked whenverysmallandtender,areknownasharicotsverts(ahreecohvehr,Frenchfor “green beans”). Other varieties include yellow or wax beans, purple beans, and flat, Italian-style greenbeans. 相关品种:青豆是最常见的。一些绿色品种,在非常小和嫩的时候采摘,被称为 haricots verts(ah ree coh vehr,法语为“绿豆”)。其他品种包括黄豆或蜡豆、紫豆和扁平的意大利式青豆。
Identification: A tender, bulbous, somewhat sweet root, usually but not always dark red. The tops can also be cooked like other greens; handle and treat beet tops like Swisschard(seebelow),whichisinthebeetfamily. 鉴别:一种柔软的、球状的、有点甜的根,通常但并不总是深红色。顶部也可以像其他蔬菜一样煮熟;像瑞士甜菜一样处理和处理甜菜顶部(见下文),甜菜属于甜菜家族。
RelatedVarieties:Beetscomeinseveralshapesandcolorsinadditiontothecommon red, including yellow, pink, orange or brick red, and white. Chioggia (kee oh ja) are stripedredandwhite.Shapesincluderound,elongatedoval,andcylindrical. 相关品种:除了常见的红色外,甜菜还有多种形状和颜色,包括黄色、粉红色、橙色或砖红色和白色。基奥贾(kee oh ja)是红色和白色的条纹。形状包括圆形、细长椭圆形和圆柱形。
Preparation:Cutofftops,leaving1inch(2–3cm)ofstemattachedtobeets.Leave roots on to avoid loss of color and juice during cooking. Scrub well. Steam, boil, or bake beforepeeling. 准备工作:切掉顶部,留下 1 英寸(2-3 厘米)的茎附着在甜菜上。保留根部以避免在烹饪过程中失去颜色和汁液。擦洗干净。去皮前蒸、煮或烘烤。
Percentage Yield: 40–45% (75% if purchased without tops) 收益率:40–45%(如果购买时不带顶部,则为75%)
BOK CHO Y
Identification: An Asian member of the cabbage family, related to Chinese cabbage, except the stalk is thicker and fleshier and the green portion is smoother and darker incolor.Leavesandstalksaretender,crisp,andjuicy. 鉴别:卷心菜科的亚洲成员,与大白菜有亲缘关系,只是茎更粗更肉,绿色部分更光滑,颜色更深。叶子和茎嫩、脆、多汁。
Evaluation: Fresh, green appearance for all varieties, with no wilting or discoloration. 评价:所有品种的外观清新、绿色,无枯萎或变色。
Preparation:Cutinhalflengthwiseandwashunderrunningwatertoremovesoilfrom the crooks of the stalks. Trim bottom by cutting off a thin slice, or cut out core. Cut as desired.Smallvarietiesmaybecookedwhole. 做法:纵向切成两半,用流水清洗,以去除秸秆弯曲处的土壤。通过切下薄片或切出芯来修剪底部。根据需要切割。小品种可以整个煮熟。
Percentage Yield: 80% 收益率: 80%
BROCCOLI 西兰花
Identification: A green vegetable in the cabbage family, consisting of tight clusters of tiny green flower buds on fleshy stalks. 鉴别:卷心菜科的一种绿色蔬菜,由肉质茎上的一簇簇绿色小花蕾组成。
RelatedVarieties:Palegreenbroccofloweriscloserincharactertocauliflowerthanto broccoliandshouldbehandledlikecauliflower.Broccoliniisarelativelynewbroccoli hybridwithslenderstemsandsmall,looseflorets(flowerbudheads).Broccolirabe (alsocalledbroccoliraab,broccolettidirape,rapini,andcimaderapa),likebroccolini, has slender stems and loose florets, but it also has tender leaves attached to the stems, and the stems are slightly ribbed rather than smooth. Broccoli has a stronger, moremustardyflavor.SeveralvarietiesofChinesebroccoliaresimilartobroccolirabe inbothshapeandflavor,butthestemsaresmootherandfleshier. 相关品种:淡绿色的西兰花在性质上更接近花椰菜而不是西兰花,应该像花椰菜一样处理。西兰花是一种相对较新的西兰花杂交种,茎细长,小而松散的小花(花蕾头)。西兰花拉贝(也称为西兰花拉布、西兰花迪油菜、拉皮尼和 cima de rapa)和西兰花一样,有细长的茎和松散的小花,但它也有嫩叶附着在茎上,茎略呈肋状而不是光滑。西兰花的味道更浓,更芥末味。中国西兰花的几个品种在形状和风味上都与西兰花相似,但茎更光滑、更肉质。
Evaluation:Lookfordarkgreen,tightlyclosedbudsinregularbroccoliandbrocco- flower. Broccoli rabe and Asian types should be dark green with crisp, not wilted, leaves. 评估:在普通西兰花和西兰花中寻找深绿色、紧密闭合的芽。西兰花拉贝和亚洲类型应该是深绿色的,叶子很脆,没有枯萎。
Preparation:Washwell.Soakinsaltedwater30minutesifnecessarytoremoveinsects. Split large stalks into smaller sizes for portioning. Split thick stalks partway for faster cooking,orcuttopsfromstalks.Tougherstalksmaybepeeled(Figure16.6). 做法:洗净。如有必要,在盐水中浸泡 30 分钟以去除昆虫。将大茎切成小尺寸进行分份。将粗茎切成一半以加快烹饪速度,或从茎上切下顶部。较坚硬的秸秆可以去皮(图 16.6)。
Percentage Yield: 65–75% 收益率:65–75%
BRUSSELS SPROUTS 布鲁塞尔斯普劳特 S
Identification: This cabbage relative resembles a tiny cabbage head. The clusters of leaves grow in rows along a thick stalk. Flavor is somewhat stronger than that of green cabbage. 鉴别:这种卷心菜亲戚类似于一个小卷心菜头。一簇簇的叶子沿着粗茎成排生长。味道比青甘蓝要浓一些。
Evaluation: Look for bright green, tight heads; uniform size. 评价:寻找亮绿色、紧绷的头部;统一尺寸。
Preparation:Trimbottomendsandremoveyellowedouterleaves(butdon’tcutofftoo much of the bottom or you will lose too many leaves). For more even cooking, pierce base with sharp knife point. Rinse well. Rinse in cold salted water 30 minutes if necessarytoremoveinsects. 准备方法:修剪底端并去除发黄的外叶(但不要剪掉太多的底部,否则会失去太多的叶子)。为了更均匀地烹饪,请用锋利的刀尖刺穿底座。冲洗干净。如有必要,用冷盐水冲洗 30 分钟以去除昆虫。
Percentage Yield: 80% 收益率: 80%
CABBAGE: GREEN, RED, AND SAV O Y 卷心菜:绿色、红色和 SAV O Y
Evaluation:Forbothgreenandredcabbage,lookforafirmhead,heavyforsize.Good color. Crisp leaves, finely ribbed. Savoy cabbage is not as heavy, with darker green, ruffledleaves. 评价:对于绿色和红色卷心菜,寻找一个结实的头,大小较重。颜色好。酥脆的叶子,细肋。萨沃伊卷心菜没有那么重,叶子呈深绿色,褶皱。
Identification: Heads of tender, crinkly, pale green leaves with broad, flat center stalks. The flavor is mild and slightly spicy. 鉴别:嫩的、皱巴巴的、淡绿色的叶子的头部,中间有宽而扁平的茎。味道温和,略带辛辣。
Preparation: Wash. Cut as desired, discarding the center core. 准备方法:洗净,根据需要切割,丢弃中心芯。
Percentage Yield: 85% 收益率: 85%
Savoy cabbage 萨沃伊卷心菜
Cactus pad 仙人掌垫
Cauliflower 花椰菜
CACTUS PAD S OR NOPALES 仙人掌垫 S 或胭脂 S
Identification:Nopalesaretenderpadsofthepricklypearcactus.Whencooked,their texture is slippery, like that of okra, and their flavor slightly resembles cooked green pepperorpossiblygreenbeanswithaslightsourness. 鉴别:胭脂是仙人掌的嫩垫。煮熟后,它们的质地很滑,就像秋葵一样,它们的味道有点类似于煮熟的青椒或青豆,略带酸味。
Identification: Long, pointed,orange roots. Among the most widely used vegetables. Specialty carrots are also available in other colors, including yellow, red, andpurple. 鉴别:长而尖的橙色根。使用最广泛的蔬菜之一。特色胡萝卜也有其他颜色,包括黄色、红色和紫色。
Evaluation: Look for brightorange color; crisp, straight, and well shaped shaft; smooth surface. Large carrots are sometimeswoody. 评价:寻找明亮的橙色;酥脆、笔直、形状良好的轴;光滑的表面。大胡萝卜有时是木质的。
Preparation: Trim top and bottom ends. Pare with hand peeler. 准备工作:修剪顶端和底端。用手动削皮器削皮。
Percentage Yield: 75–80% 收益率:75–80%
CAULIFLOWER
Identification: White or off-white, tight cluster of tiny flowers (florets) branching off a central stalk. Member of the cabbage family. 鉴别:白色或灰白色,紧密的小花簇(小花)从中央茎上分叉出来。卷心菜家族成员。
Preparation:Removeleavesandtrimtoughpartofstalk.Cutawaydiscoloredparts. Wash.Soakinsaltedwater30minutesifnecessarytoremoveinsects.Separateinto florets, leaving portion of center stalk attached to each one to minimize trim loss. If cookingwhole,cutoutcenterofstalkformoreevencooking. 准备工作:去除叶子并修剪茎的坚硬部分。切掉变色的部分。如有必要,在盐水中浸泡 30 分钟以去除昆虫。分离成小花,将部分中心茎附着在每个小花上,以尽量减少修剪损失。如果整个烹饪,切掉茎的中心,以便更均匀地烹饪。
Preparation:Cutoffrootend.Separatestemsandscrubwell.Reserveleaves and tough outer stems for stocks, soups, mirepoix. Ribbed outer side of stemsmaybepeeledtoremovestrings. 做法:切掉根端。分开茎并擦洗干净。保留叶子和坚韧的外茎,用于高汤、汤、mirepoix。茎的肋状外侧可以去皮以去除绳子。
Percentage Yield: 75% 收益率: 75%
Celery 芹菜
C ELERY ROOT OR C ELERIAC C ELERY 根或 C ELERIAC
Identification: A variety of celery grown for its round, fleshy white root. 鉴别:因其圆形、肉质的白色根而种植的各种芹菜。
Evaluation:Selectfirmandheavyroots.Largeonesareoftensoftandspongy in thecenter. 评价:选择坚实而沉重的根。大的通常柔软,中心呈海绵状。
Preparation: Wash well, peel, and cut as desired. 做法:洗净,去皮,根据需要切开。
Percentage Yield: 75% 收益率: 75%
CHAYOTE 柴奥特
Identification: A member of the gourd or squash family, this vegetable has a crisp texture and a mild flavor somewhere between zucchini and cucumber. It is roughly pear-shaped, although more rounded, with a thin yellow-green skin and creamy white flesh. It is also known as mirliton and vegetable pear 鉴别:葫芦或南瓜家族的一员,这种蔬菜质地酥脆,味道温和,介于西葫芦和黄瓜之间。它大致呈梨形,但更圆润,有薄薄的黄绿色皮肤和乳白色的果肉。它也被称为mirliton和蔬菜梨.
Evaluation: Look for firm, solid chayotes without blemishes. 评估:寻找没有瑕疵的结实、坚实的佛手瓜。
Percentage Yield:100% if unpeeled; 85–90% if peeled 百分比收率:100%如果未去皮;85–90%如果去皮
CHESTNUT 切·斯特努特
Identification:Chestnutsaretheseedornutofavarietyoftreesgrownprimarily in Europe. They have a thin, hard, dark brown outer shell and a bitter inner skin surroundingasoft,starchymeat. 鉴定:栗子是主要在欧洲种植的各种树木的种子或坚果。它们有一个薄而硬的深棕色外壳和苦涩的内皮,周围是柔软的淀粉状肉。
Evaluation: Look for plump, firm nuts with no blemishes on the shells. 评估:寻找丰满、坚硬的坚果,外壳上没有瑕疵。
Preparation:Theshellandskinmustberemovedbeforeuse.Withthepointofaparing knife, cut an X in the shell on the flat side of each nut. Roast at 350°F (180°C) for 15minutes,orblanchinboilingwater.Peelwhilestillhot. 准备:使用前必须去除外壳和皮肤。用削皮刀的尖端,在每个螺母平坦面的外壳上切一个 X。在 350°F (180°C) 下烘烤 15 分钟,或在沸水中焯水。趁热去皮。
Percentage Yield: 75% 收益率: 75%
CORN 玉米
Identification:Cornisagrainusedasavegetableifimmature.Itgrowsinrowsonthe outside of a central woody cob and is covered with a leafy husk. Varieties grown for vegetableusearesweeterthangrainvarieties. 鉴别:玉米是一种未成熟时用作蔬菜的谷物。它成排生长在中央木质玉米棒的外面,上面覆盖着多叶的外壳。为蔬菜种植的品种比谷物品种更甜。
Identification: A member of the gourd family, like squash, the cucumber has a thin green skin and a crisp, mild, juicy off-white flesh. 鉴别:黄瓜是葫芦科的一员,与南瓜一样,黄瓜的皮薄而绿色,果肉酥脆、温和、多汁。
RelatedVarieties:Cucumbersareoftwotypes,slicingandpickling.Thecommongreen slicing cucumber, with dark green skin, is most often used in food service. The long, slenderhothousecucumber,alsocalledseedlessandburpless,isanothercommon slicing cucumber. Pickling cucumbers, also called Kirbys, range in size from tiny gherkinstothelargeonesusedtomakedillpickles.Theyaresomewhatdrierandalit- tle more flavorful than the slicing types. Their green skin is a little lighter in color than thatofslicingcucumbers,andthesurfaceisbumpy. 相关品种:黄瓜有两种类型,切片和腌制。常见的绿色切片黄瓜,深绿色的皮肤,最常用于食品服务。细长的温室黄瓜,也称为无籽黄瓜和打嗝黄瓜,是另一种常见的切片黄瓜。腌黄瓜,也称为柯比黄瓜,大小从小黄瓜到用于制作莳萝泡菜的大黄瓜不等。它们比切片类型更干燥,味道更鲜美。它们的绿色皮肤颜色比切成薄片的黄瓜浅一点,表面凹凸不平。
Percentage Yield: 75–95%, depending on peeling 成品率:75–95%,取决于剥离情况
E GGPLANT
Identification:Eggplantsaremembersofthesamefamilyastomatoes,peppers,and potatoes. They have purple, white, or pale green skin and a firm but spongy off-white fleshcontainingtinyedibleseeds. 鉴别:茄子与西红柿、辣椒和土豆属于同一家族。它们有紫色、白色或淡绿色的皮肤,果肉坚硬但呈海绵状,含有微小的可食用种子。
Related Varieties: Worldwide, there are dozens of varieties. In the West, the most common is the large, oblong, purple-skinned variety. Smaller, elongated varieties are sometimescalledItalianeggplant.White-skinnedvarietiesareround,egg-shaped(the originofthenameeggplant),orlongandslender.Japaneseeggplantsaresmall,long, and slender, with a purple instead of green stem. Asian types include small round, green-skinned fruits, including a Thai eggplant no larger than a pea. The flesh of these varieties is similar in flavor, varying in texture or density from soft to almosthard. 相关品种:全世界有几十个品种。在西方,最常见的是大的、长方形的、紫色皮肤的品种。较小、细长的品种有时被称为意大利茄子白皮品种是圆形的、蛋形的(茄子这个名字的由来),或长而细长。日本茄子又小又长又细长,茎是紫色而不是绿色。亚洲类型包括小的圆形绿皮水果,包括比豌豆还大的泰国茄子。这些品种的果肉味道相似,质地或密度从软到几乎硬不等。
Preparation:Wash.Trimoffstemend.Peelifskinistough.Cutjustbeforeuse.Dipin lemon juice or antioxidant solution to prevent discoloration if not to be cooked within afewminutesafterpeelingandcutting. 准备方法:洗净。 修剪茎端。如果皮肤坚硬,请去皮。使用前切开。如果在去皮和切割后的几分钟内不煮熟,请浸入柠檬汁或抗氧化溶液中以防止变色。
Percentage Yield: 收益率百分比:90% (75% if peeled) 90%(去皮时为75%)
White eggplant 白茄子
FENNEL 茴香
Identification: The clustered or bunched stems form a bulbous base. The fleshy bulb is white with a pale hint of green, while the stems are darker green. The aroma and flavorhaveafaintsuggestionoflicorice. 鉴别:簇生或成束的茎形成球状基部。肉质鳞茎是白色的,带有淡淡的绿色,而茎是深绿色的。香气和味道有淡淡的甘草味。
Identification: This spring vegetable is the early shoot of a fern, usually ostrich fern, harvested just as it emerges from the ground. It consists of a tightly curled stem lined with the tiniest beginnings of leaves. It is usually handled and cooked like tender asparagus. 鉴别:这种春季蔬菜是蕨类植物(通常是鸵鸟蕨)的早期芽,在它从地下冒出来时收获。它由一个紧密卷曲的茎组成,内衬着最小的叶子。它通常像嫩芦笋一样处理和烹饪。
Preparation: Trim the cut ends. Rinse well. 准备工作:修剪切口末端。冲洗干净。
Percentage Yield: 85% 收益率: 85%
GARLIC 蒜
Identification: A pungent member of the onion family, garlic forms bunches of cloves attached at the root end and covered with a papery skin. 鉴别:大蒜是洋葱家族的辛辣成员,大蒜形成一束丁香,附着在根端,上面覆盖着一层纸皮。
RelatedVarieties:Therearemanyvarieties,withwhiteorpurplishskins.Someare more pungent than others. Elephant garlic is the size of an apple, with relatively few largecloves;itismilderthanothervarieties. 相关品种:品种很多,皮肤呈白色或紫色。有些比其他的更刺鼻。大象大蒜有苹果那么大,大丁香相对较少;它比其他品种更温和。
Preparation: Separate cloves as needed, or strike whole bulb with heel of hand to separate.Topeelcloves,crushslightlywithsideofheavyknife.Peelandtrimrootend (see Figure16.10). 做法:根据需要将丁香分开,或用手掌敲击整个鳞茎以分离。要剥丁香,请用重刀的一面轻轻压碎。剥离并修剪根端(见图 16.10)。
Percentage Yield: 88% 收益率: 88%
Fiddlehead ferns 小提琴头蕨类植物
Figure 16.10 Peeling and crushing garlic. 图 16.10 大蒜去皮和压碎。
Chopormincethegarlic.(d) To make a paste of the garlic, sprinkle it withsaltandmashitfirmlywiththebackofthe knifeblade. 将大蒜切碎或切碎。(d) 将大蒜制成糊状物,撒上盐,然后用刀刃背面将其牢固捣碎。
Collard greens 羽衣甘蓝
GREENS, CABBAGE F AMILY (COLLARDS, TURNIP GREENS, KALE) 蔬菜,卷心菜F AMILY(羽衣甘蓝,萝卜青菜,羽衣甘蓝)
Identification: These sturdy, flavorful greens are nearly always cooked because they are too tough to eat raw, unless very young. The kale varieties have curly or ruffled dark green leaves (except the ornamental varieties, which may have touches of red or other colors). Turnip greens resemble large, lobed mustard or arugula leaves. Collards are similar, generally with heavier stems and more rounded leaves. 鉴别:这些结实、美味的蔬菜几乎总是煮熟的,因为它们太硬了,除非很年轻,否则不能生吃。羽衣甘蓝品种有卷曲或褶皱的深绿色叶子(观赏品种除外,它们可能带有红色或其他颜色)。萝卜青菜类似于大而裂的芥菜或芝麻菜叶。羽衣甘蓝是相似的,通常具有较重的茎和更圆的叶子。
Identification:Jícama(HEEkama)isalarge, round tuber with a thin brown skin and crisp, mild, juicy, creamy white flesh similar to water chestnuts. 鉴别:Jícama (HEE kama) 是一种大而圆的块茎,具有薄薄的棕色皮肤和酥脆、温和、多汁、乳白色的果肉,类似于荸荠。
Evaluation:Lookforsmooth,almostshinyskin with noblemishes. 评估:寻找光滑、几乎有光泽、没有瑕疵的皮肤。
Preparation: Peel. Cut as desired. 做法:去皮。根据需要切割。
Percentage Yield: 85% 收益率: 85%
Jícama 吉卡马
Kale 甘蓝
KOHLRABI 大头菜
Identification: 鉴定:Kohlrabi, when trimmed, resembles a root vegetable, but 修剪后的大头菜类似于根茎类蔬菜,但it is 是的actually a swollen stem. A member of the cabbage 实际上是一个肿胀的茎。卷心菜的成员family, 家庭its pale white, crisp flesh resembles, in texture and flavor, the interior of a broccoli stem. The skin 淡白色、酥脆的果肉在质地和风味上类似于西兰花茎的内部。皮肤is tough and must be removed. 坚韧,必须移除。
Related Varieties: Purple-skinned kohlrabi are similar to the more common green variety, except for skin color. 相关品种:紫色皮肤大头菜与更常见的绿色品种相似,只是肤色不同。
Evaluation:Lookforuniformlightgreencolor; 2–3 inches (5–8 cm) in diameter. Crisp and firm. Nowoodiness. 评价:寻找均匀的浅绿色;直径 2-3 英寸(5-8 厘米)。酥脆而紧实。没有木质感。
Preparation:Peel like turnips, being sure to removethefullthicknessofskin. 做法:像萝卜一样去皮,一定要去除整个皮肤的厚度。
Percentage Yield: 55% 收益率: 55%
LEEKS 韭菜 S
Kohlrabi 大头菜
Identification: A long, slender member of the onion family with distinctive flavor, milder than onions. 鉴别:洋葱家族中细长的成员,具有独特的风味,比洋葱更温和。
Evaluation: Look for fresh green leaves; 2–3 inches (5–8 cm) of white. White part should be crisp and tender, not fibrous. 评价:寻找新鲜的绿叶;2-3 英寸(5-8 厘米)的白色。白色部分应该是脆嫩的,而不是纤维状的。
Evaluation: Select firm, white caps, closed at the stem. Stems should be relatively short. No dark spots, bruises, or mold. 评估:选择坚硬的白色帽,在茎上闭合。茎应该相对较短。没有黑斑、瘀伤或霉菌。
Preparation:Trimbottomsofstems.Justbeforecooking,washquicklyincoldwater; drain well. If you desire to keep the mushrooms white, add a small amount of acid (lemon juice, vinegar, ascorbic acid) to the rinse water. To flute mushrooms, see Figure16.12. 准备方法:修剪茎的底部。烹饪前,用冷水快速清洗;沥干水分。如果您想保持蘑菇的白色,请在冲洗水中加入少量酸(柠檬汁、醋、抗坏血酸)。要凹槽蘑菇,请参见图 16.12。
Percentage Yield: 90% 收益率: 90%
MUSHROOM S, EXOTIC AND WILD VARIETIES 蘑菇 S,异国情调和野生品种 S
See pages 552–553. 见第552-553页。
White mushrooms 白蘑菇
Figure 16.12 Basic method for fluting mushrooms. 图 16.12 凹槽蘑菇的基本方法。
Graspingthebladeofaparingknife,holdthe edgeagainstthecenterofthemushroomcapat a sharpangle. 握住削皮刀的刀片,将边缘以锐角靠在蘑菇帽的中心。
Identification:Okraisthepodorfruitofamemberofthemallowfamily.Itislongand tapered, with ridges running its length. Inside the pod are tender seeds and a thick, stickyjuice.Theflavorisverymild. 鉴别:秋葵是锦葵家族成员的豆荚或果实。它长而锥形,有山脊贯穿其长度。豆荚内有嫩种子和浓稠粘稠的汁液。味道非常温和。
Evaluation: Look for tender, full pods, not dry or shriveled. Ridges should be soft. Seeds should be soft and white. Uniform color. 评估:寻找柔软、饱满的豆荚,不要干燥或干瘪。脊应该是柔软的。种子应该是柔软和白色的。颜色均匀。
Preparation: Wash. Trim ends (see Figure 16.13). Slice or leave whole. 准备方法:清洗。 修剪端(见图 16.13)。切片或整个。
Percentage Yield: 82% 收益率: 82%
ONIONS, DRY 洋葱,干
Identification: A pungent, many-layered bulbous root that is the kitchen’s most com- mon vegetable. 鉴别:一种辛辣的多层球根,是厨房里最常见的蔬菜。
RelatedVarieties:Onionscomeinalmostlimitlessvarieties,fromtinywhite,yellow, and red pearl onions and cipolline (chip oh lee neh, Italian pearl onions) to medium and large yellow onions, the workhorse of the kitchen, to large red and white onions. Mild varieties include Vidalia, Walla Walla, and Maui. These are often said to be sweeter,buttheydonotcontainmoresugarthanregularvarieties.Rather,theyhave lessofthechemicalcompoundsthatmakeonionsstrong. 相关品种:洋葱的品种几乎无穷无尽,从微小的白色、黄色和红色珍珠洋葱和 cipolline(chip oh lee neh,意大利珍珠洋葱)到中型和大型黄色洋葱,厨房的主力,再到大红洋葱和白洋葱。温和的品种包括 Vidalia、Walla Walla 和 Maui。这些通常被认为更甜,但它们所含的糖分并不比普通品种多。相反,它们含有较少的使洋葱强壮的化合物。
Preparation: Cut off root and stem ends. Peel. Wash. Cut or slice as needed (see Figure 7.10). 做法:剪掉根和茎的末端。皮。根据需要切开或切片(见图 7.10)。
Percentage Yield: 90% 收益率: 90%
RedonionsWhiteonionPearlonions 红洋葱 白洋葱 珍珠洋葱
Scallions 葱
ONIONS, GREEN (SCALLIONS) 洋葱,绿色(葱)
Identification: These are very young, immature bulb onions, sold with their stems. Scallions are almost always white varieties of onion, although red varieties can some- times be found. 鉴别:这些是非常年轻、未成熟的鳞茎洋葱,与茎一起出售。大葱几乎总是白色的洋葱品种,尽管有时可以找到红色品种。
Evaluation:Scallionsshouldhavefresh,crispgreentops;littleornobulbformation at whitepart. 评价:大葱的顶部应有新鲜、清脆的绿色;白色部分很少或没有鳞茎形成。
Identification: Parsley is the most common fresh herb used in kitchens. It is used in such quantities that it is included here with vegetables. 鉴别:欧芹是厨房中最常见的新鲜香草。它的使用量如此之大,以至于它与蔬菜一起包含在内。
Related Varieties: The two main varieties are curly parsley and flat or Italian parsley. 相关品种:两个主要品种是卷曲欧芹和扁平或意大利欧芹。
Evaluation: Select bright green, unwilted leaves with no rot. 评价:选择鲜绿色、未枯萎、无腐烂的叶子。
Related Varieties: The two main varieties are the flat-podded snow pea, with tiny undevelopedseeds,andtheroundersugarpeaorsugarsnappea,withlargerseeds. 相关品种:两个主要品种是扁豆荚荷兰豆,种子微小未发育,以及种子较大的圆豌豆或糖豌豆。
Identification: Peppers are the fruit of a plant related to tomatoes, eggplant, and potatoes.BothsweetandhotpeppersaremembersoftheCapsicumfamily.Theyhave fleshy walls and a hollow interior, with a seedy core just below the stem. Also called bellpeppers. 鉴别:辣椒是与西红柿、茄子和土豆有关的植物的果实。甜椒和辣椒都是辣椒家族的成员。它们有肉质的墙壁和中空的内部,茎下方有一个肮脏的核心。也称为甜椒。
Related Varieties: Green, red, yellow, orange, and purple peppers are widely available. 相关品种:绿色、红色、黄色、橙色和紫色辣椒随处可见。
Evaluation: Shiny color; well shaped; no soft spots or shriveling. 评价:有光泽的颜色;形状良好;没有软点或干瘪。
Identification:Relativesofsweetpeppers,butcontainingacompoundcalledcapsaicin, which makes them spicy hot. (Chile is the original Spanish spelling; also spelled chili andchilli.) 鉴别:甜椒的亲戚,但含有一种叫做辣椒素的化合物,使它们变得辛辣。(Chile是西班牙语的原始拼写,也拼写为chili和chilli。
RelatedVarieties:Manyvarietiesareavailableworldwide.Theheatofanyparticular pepper is determined by how much capsaicin it contains and is measured in Scoville units. A mildly hot jalapeño averages 2,500–3,000 units, while the intensely hot habanero averages around 200,000 units. Commonly used fresh chiles include the jalapeño,serrano,poblano,California,NewMexico,Thaigreen,andcayenne. 相关品种:全球有许多品种。任何特定辣椒的热量取决于它所含的辣椒素含量,并以斯科维尔单位测量。温和的墨西哥胡椒平均为 2,500-3,000 个单位,而烈热的哈瓦那辣椒平均约为 200,000 个单位。常用的新鲜辣椒包括墨西哥辣椒、塞拉诺辣椒、波布拉诺辣椒、加利福尼亚辣椒、新墨西哥辣椒、泰国蔬菜辣椒和辣椒辣椒。
Preparation:Largerfreshchilepeppers,suchasancho,mulato, NewMexico,andAnaheim,areusuallyroastedandpreparedlike sweet peppers (see p. 546). Small peppers, such as cayenne, jalapeño, and serrano, are usually chopped or sliced and used as seasoning.Removecore,veins,andseedscarefully;wearrubber glovesifyouaresensitivetothehotoils,andavoidtouchingthe eyesoranysensitivepartoftheskinafterworkingwithchiles. 准备:较大的新鲜辣椒,如凤尾辣椒、黑白辣椒、新墨西哥州和阿纳海姆辣椒,通常像甜椒一样烘烤和准备(见第 546 页)。小辣椒,如辣椒、墨西哥胡椒和塞拉诺,通常被切碎或切片并用作调味料。小心地去除核心、静脉和种子;如果您对热油敏感,请戴上橡胶手套,并在使用辣椒后避免触摸眼睛或皮肤的任何敏感部位。
Percentage Yield: 80–90% 收益率:80–90%
POTATOES , WHITE POTAT OE S , 白色
Identification: See Chapter 18. 鉴定:见第 18 章。
Percentage Yield: 80% 收益率: 80%
Hotpeppervarieties:redhabanero,caribe,orangehabanero, and greenchiles 辣椒品种:红哈瓦那辣椒、加勒比辣椒、橙辣椒和青辣椒
POTATOES , SWEET POTAT OE S , 甜
Identification: Sweet potatoes are any of several types of tubers, usually bulbous, with tapered or pointed ends. They are unrelated to potatoes and to yams. (True yams are an entirely different vegetable, with starchy white flesh. They are not often seen in NorthAmerica,exceptinHispanicandsomeotherspecialtymarkets.) 鉴别:红薯是几种块茎中的任何一种,通常是球茎状,末端呈锥形或尖头。它们与土豆和山药无关。(真正的山药是一种完全不同的蔬菜,具有淀粉状的白色果肉。它们在北美并不常见,除了在西班牙裔和其他一些专业市场。
Preparation: Scrub, boil, or steam, then peel. May be peeled before cooking but must be dipped in antioxidant to prevent discoloring. Machine paring is wasteful with irregular shapes. 准备方法:擦洗、煮沸或蒸煮,然后去皮。可以在烹饪前去皮,但必须浸入抗氧化剂中以防止变色。机器削皮是不规则形状的浪费。
RelatedVarieties:InNorthAmericaandWesternEurope,thewordradishusuallyindi- cates the small, round or tapered, red-skinned and white-fleshed variety, or some- times the white icicle radish. Other important radishes are the turnip-size black radish, eaten raw or cooked, and the very large, long Asian daikon (the name is Japanese for “big root”), with white skin and flesh, also served raw or cooked. Cooked radishes are somewhatliketurnipsbothinflavorandtexture. 相关品种:在北美和西欧,“萝卜”一词通常表示小的、圆形或锥形的、红皮和白肉的品种,有时也表示白色冰柱萝卜。其他重要的萝卜是萝卜大小的黑萝卜,可以生吃或煮熟,还有非常大而长的亚洲萝卜(名字是日语中的“大根”),皮和肉都是白色的,也可以生吃或煮熟。煮熟的萝卜在味道和质地上都有点像萝卜。
Evaluation: Select firm, tender, crisp radishes, with good shape and color. 评价:选用硬、嫩、脆的萝卜,形状和颜色都好。
Figure 16.15 Radishes can be cut into many decorative forms, including those shown here. 图 16.15 萝卜可以切成多种装饰形式,包括这里所示的那些。
RUTABAGAS 大头菜
See Turnip. 见萝卜。
Salsify 婆罗门参
SALSIFY SALSIF型
Identification:Thenamesalsify(salsifee)referstoeitheroftwodistantlyrelatedlong, slender root vegetables with off-white flesh and a flavor, when cooked, sometimes said to resembleartichoke. 鉴别:salsify(sal si fee)这个名字指的是两种关系较远的细长根茎类蔬菜中的任何一种,具有灰白色的果肉和煮熟后的味道,有时据说类似于洋蓟。
RelatedVarieties:Truesalsify,orwhitesalsify,hasbrownish-whiteroots,oftenforked and branched, with many root hairs attached. Scorzonera (score tso nerra), or black salsify,isstraight,long,andslender,withdarkbrownskin.Bothhaveoff-whiteflesh. 相关品种:真正的鼠尾草,或白色的鼠尾草,具有棕白色的根,通常分叉和分枝,附有许多根毛。Scorzonera (score tso nerra),或黑色 salsify,笔直、长而细长,皮肤呈深棕色。两者都有灰白色的果肉。
Identification:Shallotsaresmall,dry-skinned onions that grow in clusters attached atthe rootend.Theyhaveabrown,paperyskinand whiteandpurpleflesh.Theirflavorismilder thanthatofonions. 鉴别:青葱是小的、干燥的洋葱,成簇生长在根端。它们有棕色的纸质皮肤和白色和紫色的果肉。它们的味道比洋葱更温和。
Evaluation: Same as for dry onions. Preparation: Same as for dry onions. PercentageYield:Sameasfordryonions. 评价:与干洋葱相同。做法:与干洋葱相同。百分比产量:与干洋葱相同。
Shallots 葱
Sorrel 栗色
SORREL 栗色
Identification: A tender leafy green with a tart, astringent taste, used in small quantities, usually to flavor sauces. The leaf resembles spinach but is longer and not as dark green. 鉴别:一种嫩绿叶,带有酸味、涩味,少量使用,通常用于调味酱汁。叶子类似于菠菜,但更长,不像深绿色。
Identification: Most soybeans are allowed to mature and dry and are harvested and processed as a grain. The use of tender, unripe soybeans, known as edamame (edd ah mah meh), is a popular adoption from Japanese cuisine. The small, fuzzy pods usually hold three light green, roundish beans. 鉴定:大多数大豆被允许成熟和干燥,并作为谷物收获和加工。使用嫩的、未成熟的大豆,被称为毛豆(edd ah mah meh),是日本料理的流行选择。小而毛茸茸的豆荚通常有三颗浅绿色的圆形豆子。
Evaluation: Same as shell beans. 评价:与贝壳豆相同。
Preparation: Rinse, boil in the pod until the beans are tender, and shell. 做法:冲洗干净,在豆荚中煮至豆子变软,然后去壳。
Preparation:Removestemsanddamagedleaves(Figure16.16).Washinseveral changes of water. Use a large quantity of water and lift spinach up and down to float offsandanddirt.Liftfromwateranddrainwell. 准备:去除茎和受损的叶子(图 16.16)。用几次换水清洗。使用大量的水,上下抬起菠菜,使其漂浮在沙子和污垢上。从水中提起并排水。
Percentage Yield: 50–70% 收益率:50–70%
SQU ASH, 灰SUMMER 夏天
Identification:Severaltypesoftender-skinned membersofthegourdfamilyarecalledsummer squash. All have tender seeds in a firmly filled seed cavity, unlike the hard seeds encased in a fibrous mesh in the hollow interior of winter squash. 鉴别:葫芦科的几种嫩皮成员被称为夏南瓜。所有南瓜的种子都位于牢固填充的种子腔中,这与冬瓜中空内部包裹在纤维网中的坚硬种子不同。
Relatedvarieties:Green-skinnedzucchiniiswell known and the most popular.Yellow straight 相关品种:绿皮西葫芦是众所周知的,也是最受欢迎的。黄色直线
Evaluation: Look for firm, heavy, and crisp squash, with tender skin, no blemishes. 评价:寻找结实、厚重、酥脆的南瓜,皮肤柔嫩,无瑕疵。
Preparation: Wash or scrub well. Trim ends. 做法:清洗或擦洗干净。修剪端。
Percentage Yield: 90% 收益率: 90%
SQU ASH, WINTER, 灰烬,冬天,
INCL UDING PUMPKIN 包括乌丁南瓜
Identification: Winter squash are mature members of the gourd family, with thick skins and hard seeds in a hollow cavity. They are starchier and less moist than summer squash and, unlike summer squash, are not generally eaten raw. 鉴别:冬瓜是葫芦科的成熟成员,皮厚,种子坚硬,空腔。它们比夏南瓜淀粉含量更高,湿度更低,而且与夏南瓜不同,它们通常不能生吃。
RelatedVarieties:Manytypes,ofallsizesandshapes,areavailable,includingHubbard, acorn, butternut, buttercup, kabocha, turban, delicata, sweet dumpling, and pumpkin. Spaghetti squash has a fibrous flesh that, when cooked and scraped out of the shell, resemblesatangledpileofspaghetti. 相关品种:有许多类型,各种大小和形状,包括哈伯德、橡子、胡桃、毛茛、卡博查、头巾、熟食、甜饺子和南瓜。意大利面南瓜有纤维状的果肉,煮熟并从壳中刮出时,类似于一堆缠结的意大利面。
Evaluation: Heavy and firm. Hard rind. No blemishes. 评价:沉重而坚固。硬皮。无瑕疵。
Identification: Young, yellow blossoms of any summer squash. 鉴别:任何夏季南瓜的嫩黄花朵。
RelatedVarieties:Femaleflowersareattachedtotheendsofnewsquashes.Theyfall offafterthesquashisadayortwooldsomustbeharvested,attachedtothetinyfruit, in a timely manner. Male blossoms contain the pollen and grow on a separate part of thesameplant.Bothtypesareused,oftenforstuffing,orsimplyslicedandsautéed. 相关品种:雌花附着在新南瓜的末端。它们在南瓜一两天大后脱落,因此必须及时收获,附着在小果实上。雄花含有花粉,生长在同一株植物的不同部分。这两种类型都用于馅料,或者只是切片和炒。
Preparation: Open the flower petals gently and carefully rinse in water. 做法:轻轻打开花瓣,用清水仔细冲洗。
Percentage Yield: 100% 收益率: 100%
SUNCHOKESORJERUSALEMARTICHOKES SUNCHOKE S 或 JERUS ALEM AR TICHOKE S
Identification: 鉴定:Sunchoke Sunchoke(太阳旋门酒店)isarelatively 相对new marketing term for a Jerusalem artichoke, created because the vegetable is not an artichoke and has nothing to do with Jerusalem. Sunchokes are knobby brown tubers with crisp, creamy white 菊芋的营销术语,因为这种蔬菜不是朝鲜蓟,与耶路撒冷无关。Sunchokes 是多节的棕色块茎,带有清脆的乳白色flesh. 肉。
Evaluation:Lookforfirmsunchokeswith clean brown skin, no soft or green spots, and nosprouts. 评估:寻找皮肤干净的棕色、没有柔软或绿色斑点、没有豆芽的坚实太阳窒息。
Preparation: Wash and peel off brown skin. 准备:洗净并剥离棕色皮肤。
Evaluation: 评估:Fresh, 新鲜dark 黑暗green 绿color, not wilted. Crisp, not wilted or 颜色,不枯萎。酥脆,不萎蔫或rubbery stalks. 橡胶茎。
Preparation: Wash thoroughly. Trim ends of stalks. Remove leafy greens from stalks by cutting along the mar- ginsofthestalkdownthecenterofthe leaf.Centerstalksmaybecookedsep- arately likeasparagus. 做法:彻底清洗。修剪茎的末端。从茎上去除绿叶蔬菜,沿着茎的果实沿着叶子的中心切下。中心茎可以像芦笋一样单独煮熟。
RelatedVarieties:Inadditiontothecommonredslicingtomatoandthesmallcherry tomato, dozens of varieties of heirloom tomatoes are grown and marketed. These comeinallshadesofred,pink,yellow,andgreen,allwithsomewhatdifferentflavors. 相关品种:除了常见的红切片番茄和小樱桃番茄外,还种植和销售了数十种传家宝番茄。它们有各种深浅不一的红色、粉红色、黄色和绿色,味道都有些不同。
Evaluation:Firmbutnothard,withlittleornogreencore.Smooth,withoutbruises, blemishes, cracks, or discoloration. If underripe, let stand two to three days at room temperature.Donotrefrigerate. 评价:坚硬但不坚硬,几乎没有或没有绿色核心。光滑,没有瘀伤、瑕疵、裂缝或变色。如果未成熟,请在室温下静置两到三天。不要冷藏。
Tomato varieties 番茄品种
Preparation:Forusewithskinon:Wash,removecore.Topeel:Plungeintoboil- ing water 10–20 seconds (riper tomatoes take less time). Cool immediately in icewater.Slipskinsoffandremovecore.(Note:Manychefscorethetomatoes and cut a shallow x in the skin at the bottom before blanching in boiling water. Otherchefs,wishingtoavoideventheslightestlossofflavorandnutrientsfrom the exposed flesh into the water, first blanch the tomatoes and then core them and pull off the skins, which slip off just as easily.) See Figure 16.17 for further techniques. 准备方法:用于皮肤:洗净,取出芯。去皮:放入沸水中 10-20 秒(成熟的西红柿需要更少的时间)。立即用冰水冷却。剥下表皮并取下芯。(注意:许多厨师将西红柿去核,然后在底部的皮肤上切一个浅的x,然后用沸水焯水。其他厨师希望避免从裸露的果肉到水中失去哪怕是最轻微的风味和营养,首先将西红柿焯水,然后去核并撕下同样容易滑落的果皮。有关更多技术,请参见图 16.17。
Identification:Asmallgreenfruitvegetableresemblingagreencherrytomatoencased in a papery husk. It is not a tomato, although it is in the same family as tomatoes, egg- plant,peppers,andpotatoes.WidelyusedinMexicancuisine. 鉴别:一种类似于绿色樱桃番茄的小绿色水果蔬菜,包裹在纸壳中。它不是西红柿,尽管它与西红柿、茄子、辣椒和土豆属于同一家族。广泛用于墨西哥菜。
Evaluation: Look for hard, dry tomatillos with tight husks. 评估:寻找坚硬、干燥、外壳紧密的番茄。
Preparation: Remove the husks and rinse. 做法:去壳并冲洗干净。
Percentage Yield: 95% 收益率: 95%
TURNIP S AND RUTABAGAS 萝卜 S 和大头菜
Identification: Root vegetables in the mustard family, related to cabbages. 鉴别:芥菜科的根茎类蔬菜,与卷心菜有关。
Strictlyspeaking,thetermwildshouldbeusedonlyforthosemushroomsthatarenot cultivatedbutratherhuntedandgatheredinthewild.Inthekitchenandonmenus,however, exotic cultivated varieties, such as shiitakes, are often referred to as “wild mushrooms” becausetheyareseenasrareandunusual,liketruewildmushrooms,andtheyaregenerally moreflavorfulthanthebuttonmushroom. 严格来说,野生一词只能用于那些不是栽培而是在野外狩猎和采集的蘑菇。然而,在厨房和菜单上,异国情调的栽培品种,如香菇,通常被称为“野生蘑菇”,因为它们被视为稀有和不寻常的,就像真正的野生蘑菇一样,而且它们通常比纽扣蘑菇更美味。
SometimesknownasBlackForestmushroomorgoldenoakmushroom,theshiitake isalsoavailableindriedformasChineseblackmushroom.Thefreshmushroomis golden brown to dark brown. It has a firm, fleshy texture and a broad, dome-shaped cap with creamy white gills. The stem is rather tough, so it is trimmed off and chopped fineorusedinstocks. 有时被称为黑森林蘑菇或金橡树蘑菇香菇,香菇也有干形式,如中国黑蘑菇新鲜蘑菇呈金棕色至深棕色。它具有坚硬的肉质质地和宽阔的圆顶形帽,带有乳白色的鳃。茎相当坚韧,因此将其修剪并切碎或用于股票。
Oystermushroom. 平菇。
Also called pleurotte, it is a light tan or cream-colored fan-shaped mushroom with a short stem at the side. Tender, with delicate flavor, it is best prepared simply so its mild flavor is not overwhelmed by stronger-tasting ingredients. (Note: The name oyster refers to the shape of the mushroom, not its taste.) 也称为 pleurotte,它是一种浅棕褐色或奶油色的扇形蘑菇,侧面有短茎。它味道鲜嫩,味道细腻,最好简单准备,这样它的温和味道就不会被味道更浓的成分所淹没。(注:牡蛎这个名字指的是蘑菇的形状,而不是它的味道。
Enokimushroom. 金针菇。
Alsocalledenokitakeorenokidake,thismushroomhasatinywhitecaponalong, slender stem, and it grows in clusters or bunches attached at the base. The base is trimmed off before use. The enoki mushroom has a crisp texture and a fruity, slightly acidicbutsweetflavor.Itisoftenusedraw(forexample,insaladsorasgarnish)orin clear soups. When used in cooked dishes, it should be added in the last few minutes soasnottobeovercooked. 也称为金针菇或金针菇这种蘑菇在细长的茎上有一个小小的白色帽,它成簇或成束地生长在基部。使用前将底座修剪掉。金针菇质地酥脆,果味,略带酸味,但味道甜美。它通常用于生食(例如,在沙拉中或作为装饰)或清汤中。用于煮熟的菜肴时,应在最后几分钟添加,以免煮过头。
Thisisamaturecreminiwhosecaphasopenedandspreadintoabroad,flatdisk. It may be 6 inches (15 cm) or more across. Portobello (note the correct spelling) mushroomsareoftengrilled,brushedwitholiveoil,andservedplainasafirstcourse. 这是一个成熟的克雷米尼,它的盖子已经打开并扩散成一个宽而扁平的圆盘。它的直径可能为 6 英寸(15 厘米)或更大。Portobello(注意正确的拼写)蘑菇经常被烤制,刷上橄榄油,然后作为第一道菜食用。
Also called girolle, the chanterelle is yellow to orange in color and shaped like an umbrellathathasturnedinsideout.Theundersideofthecone-shapedcaphasridges insteadofgills.Ithasarich,woodsyaromaandflavorandisbestcookedsimply,such assautéedinbutter,perhapswithgarlic.Itisavailablesummerandfall. 鸡油菌也被称为girolle,颜色为黄色至橙色,形状像一把由内而外翻动的雨伞。锥形帽的底面有脊而不是鳃。它具有浓郁的木质香气和风味,最好简单烹制,例如用黄油炒,也许用大蒜炒。它在夏季和秋季可用。
Blacktrumpet. 黑色喇叭。
Thismushroomiscloselyrelatedtothechanterellebutisblackincolorandhasmuch thinnerflesh.Itisalsocalledblackchanterelle,hornofplenty,andtrompettedelamort (French name, meaning “trumpet of death,” so called because of its black color). In spiteofthisFrenchname,itisedibleanddelicious. 这种蘑菇与鸡油菌密切相关,但颜色为黑色,果肉较薄。它也被称为丰盛的黑色鸡油菌角和错视画(法语名称,意为“死亡的号角”,因其黑色而得名)。尽管有这个法语名字,但它是可食用和美味的。
Outside of standard white button mushrooms,whatarethefivemost commonlyusedvarietiesofcultivated mushroom? Name four varieties of wildmushroomthatareoftenpur- chaseddried. 除了标准的白蘑菇,栽培蘑菇最常用的五种品种是什么?说出四种经常购买的野生蘑菇。
Exceptions: Corn on the cob and vegetables that freeze into a solid block, such as spinach and squash, should be thawed in the cooler first for more even cooking. 例外情况:玉米棒和冷冻成实块的蔬菜,如菠菜和南瓜,应先在冷却器中解冻,以便更均匀地烹饪。
Some canned products, such as tomato sauce and cream-style corn, have no drained weight because the entire contents are served. 一些罐头产品,如番茄酱和奶油玉米,没有排出的重量,因为全部内容物都被供应了。
Checkthegrade. 检查成绩。
Grades are determined by the packers or by federal inspectors. They are based on factorslikecolor,absenceofdefect,andsievesize(sizeofindividualpieces).Checkto makesureyoureceivethegradeyouordered(andpaidfor). 等级由包装工或联邦检查员确定。它们基于颜色、无缺陷和筛子尺寸(单个碎片的尺寸)等因素。检查以确保您收到您订购(并支付)的成绩。
In the United States, the federal grades are 在美国,联邦等级是
U.S. Grade A or Fancy 美国 A 级或花式
U.S. Grade B or Extra Standard (for vegetables) or Choice (for fruits) 美国 B 级或额外标准(蔬菜)或精选(水果)
Note:Healthofficialsrecommendholdingvegetablesat190°F(88°C)10minutes or more—20 to 30 minutes for nonacid vegetables like beets, green beans, or spinach—toeliminatethedangerofbotulism.SeeChapter2. 注意:卫生官员建议将蔬菜在 190°F (88°C) 下保存 10 分钟或更长时间——甜菜、青豆或菠菜等非酸性蔬菜为 20 至 30 分钟——以消除肉毒杆菌中毒的危险。请参阅第 2 章。
Season and flavor with imagination. Canned vegetables require more creativity in preparationthanfreshbecausetheycanbedrearywhenservedplain. 用想象力调味和调味。与新鲜蔬菜相比,罐装蔬菜在准备时需要更多的创造力,因为它们在原汁原味时会很沉闷。
Dried mushrooms should be soaked in hot water until soft, then drained and lightly squeezedbeforebeingcooked.Theflavorfulsoakingliquidisstrainedandusedasaflavoring forcookingliquidsandsauces. 干蘑菇应在热水中浸泡至变软,然后沥干并轻轻挤压后再煮熟。美味的浸泡液经过过滤,用作烹饪液和酱汁的调味剂。
Twosystemshavebeendevisedtohelpsolvethisproblem.Batchcookingisespecially wellsuitedtosetmealservice,andtheblanch-and-chillmethodismosthelpfulinextended meal service. Needs vary from institution to institution, and you will probably find both techniquesusefulinonekitchen. 已经设计了两个系统来帮助解决这个问题。批量烹饪特别适合套餐服务,而焯水和冷却方法在延长餐服务中最有帮助。需求因机构而异,您可能会发现这两种技术在一个厨房中都很有用。
Potatoes, onions, and winter squash are stored at cool temperatures (50–65°F/ 10–18°C)inadry,darkplace. 土豆、洋葱和冬瓜在凉爽的温度(50-65°F/10-18°C)下储存在干燥、黑暗的地方。
Othervegetablesmustberefrigerated.Topreventdrying,theyshouldbekeptcovered orwrapped,orthehumidityinthecoolermustbehigh.Allowforsomeaircirculationto help preventmold. 其他蔬菜必须冷藏。为防止干燥,应将它们盖上或包裹起来,否则冷却器中的湿度必须很高。允许一些空气流通,以帮助防止发霉。
berryisgreen.Whatcausedthis?Howcanyoucorrectit?(Hint: The batter is made with buttermilk and leavened with baking soda. Even though berries aren’t discussed in this chapter, the information about color changes will enable you to answer thisquestion.) 浆果是绿色的。是什么原因造成的?你怎么能纠正它?提示:面糊是用酪乳制成的,并用小苏打发酵。尽管本章没有讨论浆果,但有关颜色变化的信息将使您能够回答这个问题。