How to Prep Vegetables

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How you will go about prepping vegetables depends largely on exactly what you're trying to do. Prep vegetables with help from a celebrity chef and cookbook author in this free video clip.

Part of the Video Series: Stir Up the Tasty!
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Video Transcript

Hi, I'm Chef Jamie Gwen, and this is "how to prep vegetables." I love fresh asparagus, and sweet corn, in season. And, here are my best chef tricks to make sure that your vegetables come alive with flavor. During summer's sweet corn season, I love to use fresh corn kernels in a simple sauté, thrown into a summer salad, or even for a corn chowder, or a corn and mushroom hash. But, to keep the fresh corn kernels from flying off the cob, use a sharp knife and lay a kitchen towel on your work surface before slicing the kernels off the cob. The towel absorbs any impact and keeps the kernels right where you want them. For fresh farmer's market asparagus, cut the bottom third off of a bunch of asparagus to remove the fibrous bottoms. For tougher stalks, use a vegetable peeler to peel from the base until you reach the tender interior. For French green beans, or her covert, grab a handful, gather them together, and trim only the stem end. Then, you're ready to boil, sauté, and enjoy!

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