For all cooking methods, you need a vegetable pot with a well-fitting Lid and sufficient capacity, height, and diameter. For steaming, you also need a steamer insert. Braising works best in a roasting pot or Casserole Pot with a low rim. To deep-fry vegetables, a tall Cooking Pot should be used.
Boiling
Vegetables can be boiled in the classic way. They are cooked in boiling liquid. When vegetables are cooked in water, they can lose flavour. Vitamins, minerals, and pigments also partly pass into the cooking liquid.
Sweating
To preserve vitamins, minerals, and pigments as much as possible, vegetables can be sweated. With this gentle and quick cooking method you cook the raw vegetables with a little fat and/or liquid at a medium temperature (approx. 70–98 °C) in a closed pot.
Steaming
Steaming (also steam cooking) is a cooking method in which vegetables are cooked in steam . Vegetables can be cooked even more gently and quickly in a Pressure Cooker with a steam setting. Under pressure, the vegetables are cooked at temperatures of up to 100 °C . Their flavour and nutrients are largely retained. Tender vegetables are particularly well suited to steaming.
Poaching
When poaching, also called simmering or steeping, vegetables are cooked gently in hot, but not boiling, liquid at temperatures of approx. 75–98 °C . Flavour, vitamins, minerals, and pigments can be lost in the process. If you poach vegetables in seasoned liquids, this enhances the flavour.
Braising
Braising means searing in fat over high heat followed by slow cooking with the addition of liquid. Meat is particularly suitable for braising. With this cooking method, braised vegetables such as aubergines, cabbage, peppers, courgettes, and potatoes can also be prepared. Searing creates intense roasted aromas that pass into the liquid added for braising. The meat and vegetables become tender and soft. They retain their own flavour.
Deep-frying
Deep-frying means cooking food in hot fat. Deep-fried vegetables are characterised by a dry crust and aromatic roasted notes.
