After purchasing fresh produce from your local marketplace, you’re ready to prepare some farm-to-table meals. Aren’t sure of the right techniques needed for your dish? No worries. Bank+Vine is here to share some kitchen tips and tricks to help you perfect your cooking technique.
So, you picked up some Brussel sprouts from the farmer’s market and have the perfect recipe. But how do you roast them? To properly prepare your fresh vegetables, you first need to cut off the brown ends and remove any yellow leaves. Then coat in olive oil, salt, and pepper before placing them on a sheet pan in the oven.
The key to roasting is to have your food in a shallow pan; this allows the heat to be circulated evenly and not steam the food. Roasting allows food to be crispy on the outside while still tender on the inside. Food can also be roasted over an outdoor fire, which is known as spit-roasting.
Those beautiful onions that caught your eye at the market would be perfect with the meal you’re planning for dinner. Why not sauté them? To prepare your vegetables using this technique, you’ll need a pan with a little bit of fat in it. You can use oil, butter, or whatever you prefer. Once the pan has reached a high heat, you’ll begin to toss the onions so that they do not burn. The word sauté actually means “to jump” in French. Tossing helps to brown the outside while ensuring the inside is cooked through.
This technique is similar to boiling. However, it is a much gentler process, with the liquid being kept at a lower temperature. It’s useful when heating soups, sauces, and stews without burning them. While food simmers, its flavors intermingle, leaving you with a flavorful dish.
Speaking of stews, stewing a dish is a time-consuming method, but we promise that the results are worth it. Unlike braising that requires the ingredients to be whole, when stewing, you want your ingredients to be cut into small pieces. You begin by browning the meat or vegetables you’re using before adding them to your pot with any other ingredients and liquid to work towards a thick, soup-like consistency. Letting the meat stew in the liquid tenderizes it and allows it to retain its juicy flavor.
This cooking technique is best used with vegetables such as broccoli, asparagus, corn, and more. When you steam food, it is cooked by the hot air produced by boiling water, or whatever liquid you are using. Steaming requires the food to be placed in a specific position — it should always be at least an inch above the liquid to let the steam properly cook it. You must also ensure that the water does not completely evaporate, so be sure to use an adequate amount of water.
For a Fresh Atmosphere and Locally-Sourced Food, Visit Bank+Vine
At Bank+Vine, we only use the freshest produce and techniques when it comes to preparing our dishes. Make a reservation here or by calling (570) 901-4040 to enjoy a meal in the heart of Wilkes-Barre. We look forward to serving you!