How long do veggies take to cook?

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How long do veggies take to cook and with vegetables take the longest to cook?

How long do veggies take to cook to maintain their nutrients, flavor and color? Different cooking techniques require different cooking times to come out with the perfect result that you desire.

They are the number one source of vitamins and minerals. You definitely wouldn’t want it soggy in texture, very uninviting to your appetite. With a proper cooking method and a perfect timing, your vegetable can be more inviting and satisfying that you want to crave for more.

Proper ways, cooking techniques and cooking times for vegetables:

Tip: When blanching, timing starts as soon as the vegetable is tossed into the boiling water. Always refresh to cut cooking by draining immediately and plunge into an ice cold water to maintain color.

Cooking times are in minutes, unless otherwise specified.

Artichokes (2- 4 pieces)

Start off by trimming the stems, wash and cut about an inch from the tops. To avoid artichokes from browning, place in a lemon-water solution.

  • Blanching – Put in a saucepan of boiling water and timing starts immediately – 8 min
  • Boiling – Leaves can be pulled easily and the heart should be tender – 30 to 40 min
  • Roasting – Preheat oven at 375F. Place artichokes in a large baking pan with about an inch of water at the bottom. Make sure that water doesn’t boil off during the process – 45 to 60 min
  • Steaming – Can be done to the leaves using a basket with cooking time ranging from 10 to 20 min

Asparagus (1 lb)

Remove ends from spears then wash properly.

  • Blanching – for whole spears – 1 min and for 2-inch length pieces – 1 min
  • Boiling – for whole spears – 4 to 7 min and for 2-inch length pieces – 3 min
  • Grilling – Whole spears are brushed with olive oil thinly and grilled on a grill pan or over medium-hot coals. Turn often – 5 to 10 min
  • Roasting – Toss olive oil to lightly coat whole spears then arrange in a single layer on a rimmed baking sheet. Roast at 425F – 10 to 15 min
  • Stir-frying – Cut into 1- inch pieces and stir fry in hot oil over medium heat – 3 min
  • Steaming – whole spears – 5 to 7 min

Beans, yellow or green wax ( lb.)

Snap ends and cut into 1-inch pieces or whole.

  • Blanching – Cut pieces – 2 to 3 min
  • Boiling – for whole – 4 to 7 min and for cut pieces – 3 to 5 min
  • Steaming – 5 to 10 min
  • Sauteing – Start with blanching or steaming then saute in hot oil or butter – 3 min
  • Stir-frying – Over medium-high heat, stir-fry cut pieces in hot oil – 5 min

For tough beans, add small amount of water or broth, cover and steam for a few minutes until tender.

Broccoli (1 lb.)

Cut into pieces about 1- inch long for broccoli florets. Peel the stalks and cut diagonally into 1-inch thick.

  • Blanching – 1 min
  • Boiling – 3 to 5 min
  • Steaming – Set over boiling water with a steamer and place florets and stalks. Cover and steam – 3 to 4 minutes or until tender. 
  • Sauteing – Heat a small amount of olive oil in a skillet then add broccoli and cook – 5 to 7 min

Cabbage, green or red (1 lb.)

Remove outside tougher leaves, cut into two and remove the core. Cut into 8 wedges or about half-inch shreds.

  • Blanching – For wedges – 5 min and For shreds – 2 min
  • Boiling – For wedges – 12 to 15 min and For shreds – 8 to 10 min
  • Braising – 20 to 25 min
  • Sauteing – Put a little amount of oil or butter in a pan, toss shreds and cook, stirring occasionally – 7 to 10 min

Carrots – (1 lb.)

Scrub or peel well. Baby carrots need not be sliced. For other sizes, unless indicated, cut diagonally into 1 – inch thickness.

  • Blanching – 2 min
  • Boiling – 3 to 5 min
  • Steaming – 7 to 10 min
  • Roasting – 425F temp. – Cut carrots lengthwise into halves. Toss with a little amount of olive oil and roast – 40 to 60 min

Cauliflower (1 lb.)

Cut florets into1- inch pieces

  • Blanching – 1 min
  • Boiling – 3 min
  • Roasting – 425F temp. – Toss with a small amount of olive oil to coat lightly and roast – 10 to 15 minutes or until browned and tender. 
  • Steaming – 7 to 9 min
  • Sauteing – Start with blanching. Saute in butter or hot oil – 5 min

Corn on the Cob ( 4 – 6 medium size)

Remove husks and silks when roasting or grilling.

  • Blanching – 2 min
  • Boiling – 4 to 5 min
  • Steaming – 5 min
  • Grilling – Remove husks and silks and wrap in foil. Cook over medium-high hot coals -15 to 20 min
  • Roasting – Remove husks and silks- Roast in an oven at 450F temp. – 15 to 20 min

Corn Kernels (2 cups)

Remove husks and silks and scrape kernels.

  • Blanching – 1 min
  • Boiling – 3 to 4 min
  • Steaming – 3 to 4 min
  • Sauteing – put butter or oil in a skillet over medium heat. When hot, add kernels and cook – 4 to 5 min

Leeks (1 lb)

Cut off about 2 inches from top and remove tougher outer green leaves. Cut cross-wise into 1/8- inch thick slices or cut into halves. 

  • Braising – 15 to 25 min
  • Grilling – Coat halves with olive oil and grill over medium-hot coals – 10 min
  • Sauteing – put a small amount of oil or butter in a skillet over medium heat. Add cut pieces when hot and cook – 5 min

Onions red, yellow, white, boiling, pearl, Cipollini – (1 lb.)

  • Blanching – whole, unpeeled onions – 3 minutes, drain and peel after blanching. 
  • Boiling – for pearl, boiling, Cipollini – Peel and boil – 2 to 5 min
  • Braising – Blanch and peel first then saute in olive oil or butter over medium-low heat. Cover and cook for 25 minutes. Uncover and continue cooking for another 5 minutes. 
  • Roasting – 425F temp.- Peel and coat with olive oil and arrange in a baking dish, then roast.
  • Sauteing – Either sliced or chopped – 50 min

Green Peas, shelled (3 cups) – rinse and shell

  • Blanching – 1 to 2 min
  • Boiling – 3 to 5 min

Peas, snow and sugar snap (1 lb.) – rinse and pull strings.

  • Blanching – 30 to 60 seconds 
  • Boiling – 1 to 2 min
  • Stir-frying – on medium-high heat- 2 to 5 min

Peppers, sweet or hot, (2 -4 pieces)

Discard stems, seeds and white membranes. Either cut into strips or rings.

  • Blanching – 2 min
  • Sauteing – put olive oil in a skillet over medium heat- 7 to 10 min
  • Roasting – Place whole over a grill or under a broiler. Roast till skins blackened. Remove from heat and cool by topping with wet paper towels. Remove the skin and seed of roasted peppers.

Potatoes (1 lbs.) – Scrub and peel only if desired.

Cut into cubes or wedges, slices or can be left whole.

  • Baking – whole – 375F oven temp. – pierce and bake – 45 to 60 min
  • Boiling – For whole fresh potatoes – 15 to 20min, for whole mature potatoes – 25 to 45 min and for slices – 5 to 7 min
  • Steaming – For whole fresh potatoes – 20 min
  • For whole mature – 30 to 45 min
  • For slices – 10 to 15 min
  • Roasting – 425F temp. Peel and cut into chunks or wedges. Toss olive oil to coat and roast turning only once – 25 to 45 min
  • Sauteing – Place a combination of butter and olive oil and potato slices in a saute pan over medium heat and cook – 25 to 35 min

Spinach (1 to 2 lbs.)

Wash properly and remove tough stems. Chop leaves or leave whole.

Blanching – 2min 
Sauteing – Cook in butter or oil over medium heat – 3 to 4min

Squash ( 1 to 1 lbs.)

Slice or dice but leave baby squash whole.

  • Blanching – 1 to 2min 
  • Grilling – Slice into 1-inch thickness and coat with olive oil. Place over medium-hot grill – 8 to 10 min
  • Sauteing – Place olive oil in a pan, add squash and cook over medium-high heat – 4 to 7 min
  • Roasting – 425F temp. – Toss with olive oil and roast – 15 to 25 min

Tomatoes (1 lb.)

Wash properly

  • Baking – 375F temp. – Cut into halves and arrange in a baking dish. Sprinkle with olive oil – 20 to 25 min 
  • Blanching – First cut an X in the blossom end – 30 seconds 
  • Roasting – 400F temp.- Arrange in a roasting pan and sprinkle with olive oil just enough to coat. Texture after roast should be very soft – 30 to 45 min

With the availability of fresh produce all year round due to the rapid increase of farmers market all over and knowing that vegetables are very vital to our diet, it is a great relief to know how they are properly cooked. Happy cooking and enjoy!

How long do you steam veggies?

Steaming vegetables is ‘the lowest calorie and highest nutrition’ way that you can prepare your food. In other cooking methods, like frying or baking, you’re going to be putting oil in the pan to stop your food from sticking–oil adds a lot of calories to an otherwise low-calorie meal! And cooking them in these ways leeches the nutrients out of your food. Steaming keeps these nutrients in, and does it without adding unnecessary calories.

Steaming times?

  • Baby Artichokes should be steamed for 5-6 minutes.
  • Full sized Artichokes should be steamed for 45-50 minutes.
  • Small stemmed Asparagus should be steamed for 3-5 minutes.
  • Large stemmed Asparagus should be steamed for 4-6 minutes.
  • Sliced or Julienned Carrots should be steamed for 6-8 minutes.
  • Cut Cauliflower should be steamed for 4-5 minutes.
  • Broccoli heads should be steamed for 3-4 minutes.
  • Broccolini heads should be steamed for 4-5 minutes.
  • Fresh Green Beans should be steamed for 3-5 minutes.
  • Small Potatoes, such as new potatoes should be steamed for 10-15 minutes.
  • Snap Peas should be steamed for 5-6 minutes.

How to clean veggies like a pro?

Preparation and cooking of vegetables:

  • 1. Wash and scrub it. 
  • 2. Prepare just before they are needed. 
  • 3. Avoid soaking in water as much as possible, as vitamins and mineral are lost in the soaking water. 
  • 4. Cook it in their skin whenever possible. 
  • 5. When it have to skinned, do so just before cooking and peel as thinly as possible. 
  • 6. When boiling vegetables, us a little water as possible, except when making vegetable soup. 
  • 7. Put it into boiling water to boil and cover the saucepan while boiling. 
  • 8. Whenever possible, steam vegetables rather than boil them. 
  • 9. Never overcook vegetables. 
  • 10. Serve vegetables as soon as they are cooked.

Preparation and cooking of green vegetables:

  • 1. Use it as soon as possible after buying or picking. 
  • 2. Wash it under a running tap but do not soak them. 
  • 3. Prepare vegetables just before cooking. Cut or pluck vegetables after washing, not before. 
  • 4. Vegetables to be eaten raw should be washed in a very mild disinfectant, example salt water or a very solution of potassium permanganate. 
  • 5. It to be served raw must be washed with extra care. 
  • 6. Cook green vegetables as little as possible. It is better to under cook then over cook. 
  • 7. Put it to be boiled into boiling water, never into cold water. 
  • 8. Cook it in as little water as possible and cover while cooking. 
  • 9. Never add soda bicarbonate or any alkali to water used for boiling vegetables. 
  • 10. Serve it as soon as they are cooked. Do not re-cook vegetables

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