❧ COOKING COMPANION
❧ CHEF’S TIPS Seasonal
RESIDENT CHEF, PETER GORTON SHARES HIS TIPS FOR COOKING WITH VEG
COOKING WITH VEGETABLES
It is generally best to use vegetables when they are in their peak season. It is important to be aware that produce can change in fl avour and texture from batch to batch and season to season.
T
here are many diff erent types of diets within the scope of vegetarianism, some of those main types are vegan, ovo- vegetarian and lacto-vegetarian. A vegan diet excludes meat, poultry, fi sh and their by-products such as gelatine and stock bases. In addition the vegan diet excludes eggs and dairy products and their by-products such as lactose, casein and dried egg whites or yolks used in baking.
OVO-VEGETARIAN DIET
Ovo refers to eggs, therefore an ovo- vegetarian diet includes eggs. The use of eggs but not milk in the diet is characteristic of vegetarian cooking styles of China, Japan and their surrounding countries.
LACTO-VEGETARIAN DIET Lacto refers to milk and dairy products.
MUSHROOMS Avoid those that are bruised or discoloured, have black wet gills, those that are slimy on the outside or give off any unpleasant odours. Mushrooms spoil faster if wrapped in an airtight container. Store mushrooms in brown paper bags or in a perforated box that they have arrived in to allow air to circulate. Washing mushrooms can speed up their deteriation, so never soak them but wash them as close to cooking as possible. Alternatively you can brush the dirt off with a clean small brush.
58 | THE WEST COUNTRY FOODLOVER
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