VEGGIE PERFECT
than the growth pattern of the vegetable, there is a special
technique that you can use to avoid a knife mark and
“cut” appearance on the fl ower end. Using a sharp knife
cut the vegetable, beginning at the stem end. Bring the
knife through the entire stem, but not through the fl ower
end. Remove the knife from the vegetable. Grasp the
split stem, holding one side of the stem in each hand. As
you pull your hands apart, the fl owering end of the veg-
etable will part with a more natural edge.Corn on the cob is a unique vegetable to prep. I usually
trim the darker areas of the silk with scissors, and then
either blanch or steam the corn. It only takes about 10
minutes for the color of the husk and corn to brighten
during blanching or steaming. Once that happens, remove
the corn from the kettle and plunge it into ice water.
When the corn has cooled to the touch, you can gently
fold back the husk about halfway down the corn. Grasp
the silk at the tip of the ear of corn and pull the silk away.
If any stray silk ends are left, remove them with your
fi ngers or sharp scissors.
My favorite display of corn is to completely remove the
husk from one side of the corn. Th en, using the removed
husk, cut or tear two strips about 3/4 inch wide the length
of the husk. Tie the ends of the strips in a knot. Hold the
ear of corn in one hand, and fold back the remaining husk
to create an attractive collar for the ear of corn. Wrap the
tied strip around the corn with the knot showing in the
front against the exposed corn kernels. With a T-pin,
secure the ends of the strip on the back of the ear to hold
both the strip and the husk collar in place.Methods of Cooking Vegetables for Photography
Th e vegetables depicted in this image were prepped
using either the steaming or blanching methods