DDV CULINARY WEBSITE

Vegetable Cooking Chart
DDV CULINARY

 
Culinary Articles » Kitchen Cooking Charts

Cooking

1. Cook vegetables, covered in boiling salted water for the time specified.

2. Add 1/2 - 1 tsp salt per pound of vegetables (optional).



Steam

1. Place a steamer basket in a saucepan.

2. Add water to just below the bottom of the steamer basket.

3. Bring to boil.

4. Add vegetables to steamer basket.

5. Cover and reduce heat.

6. Steam for the time specified.



Microwave

1. Put vegetables, salt and water in casserole.

2. Cover and microwave at high for the time specified.

3. Stir after 1/2 the cooking time.

4. Salt – 1/2 - 1 tsp salt per pound of vegetables (Optional).

5. Water – 2 tbl (1/4 cup for Brussels Sprouts).



Stir Fry

1. Use a wok or a large deep skillet or fry pan.

2. Add oil and lift and tilt the wok to distribute the oil evenly on the bottom of the pan.

3. Preheat the wok on medium-high heat for 1 minute.

4. To test the oil for proper heat, add a vegetable piece, if it sizzles, it’s ready.

5. Don’t overload wok.

6. Stir fry for time specified.



Note: All times are approximate.



Fresh Vegetables


Vegetable

Cooking

Minutes

Steam

Minutes

Microwave

Minutes

Stir Fry

Minutes






Artichokes

20-30

20-25

7-9

10

Asparagus

3-5

3-5

3-6

4-5

Beans – Green & Wax

20-30

18-22

8-12


Bean Sprouts




1-2

Beets

35-45

40-60

9-12


Bok Choy




3

Broccolli

8-10

8-10

5-8

3-4

Brussels Sprouts

10-12

10-15

5-7

3-4

Cabbage

6-8

10-12

9-11

3

Carrots

7-9

8-10

6-9

4-5

Cauliflower

10-15

8-12

9-11

4

Celeriac

5-6

5

4-5


Celery

6-9

7-10

6-10

3

Chayote

5

8

5-6


Corn

4

4-5

5-6

2-3

Corn on the Cob

5-7


3-5

3-4

Daikon




3

Eggplant

4-5

4-5

6-8


Fennel

6-10

6-8

6-8


Green Peppers

6-7

6-7

4-6

1-2

Greens





Jicama

5

5

5


Kohlrabi

4-6

6

5-7


Leeks

4-5

4-5

4-6

1-2

Mushrooms

5

10-12

4-6

1

Okra

8-10


4-6


Onions

10-12

12-15

3-5

2-3

Parsnips

7-9

8-10

4-6


Peas

10-12

12-15

6-8


Potatoes

20-25

20

8-10


Rutabagas

18-20

18-20

11-13


Snap Peas




4-5

Spinach

3-5

3-5

4-6


Squash





Sweet Potatoes

25-30

20-25

10-13


Tomatoes





Turnips

10-12

10-15

10-12


Zucchini

3-5

4-6

4-5

3-4




Microwave Frozen Vegetables

1. Put frozen vegetables in a casserole dish.

2. Add water and salt.

3. Cover and microwave at high for the recommended time.

4. Stir once 1/2 way through cooking time.

5. Let stand covered 2 minutes.

6. Salt – 1/2 tsp (Optional).

7. Water – 2 tbl



Frozen Vegetables


Vegetable

Microwave

Minutes



Asparagus – 10 oz

5-7

Beans – Green – 9 oz

5-8

Beans – Lima – 10 oz

5-7

Broccolli – 10 oz

5-7

Brussels Sprouts – 10 oz

5-8

Carrots – 2 cups

5-7

Cauliflower – 10 oz

5-7

Corn – 10 oz

4-6

Peas – 10 oz

5-7

Spinach – 10 oz

7-9



Microwave Canned Vegetables


1. Put canned vegetables in a casserole dish.

2. Cover and microwave at high for the recommended time.



Canned Vegetables


Vegetable

Microwave

Minutes



All Vegetables – 15 oz – 16 oz

2-4



Custom Search