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Frank Fols vegetable products that you maybe didn’t know: 5 techniques

Frank Fol cooks with vegetables such as you may never have done. In his new book “The Groentekok’ Fol but less than 44 techniques from the cloths! We selected here five of which we suspect that they are not used every day.

1. Make ice cream

© The Groentekok

What? Ice cream does not always have to mean that desserttijd is reached. Frank Fol used in several of his recipes a variant in which vegetables ice-cold sparkle. A scoop of fruit ice cream on a court creates not only an interesting hot-cold effect, but also an original sauce.

How? “To groentenijs to prepare, you should first take a hard soup to make on the basis of vegetables and milk. The milk can be flavoured with fresh herbs and savory or sweet spices,

then from the mixture to be sieved. With that mixture you make a classic ijsbereiding.

For the sugared version, add you to the melksoep a whipped mixture of egg yolks and sugar that is heated until a bond is formed. With that final mixture to make the ijsbereiding. The disadvantage is that for both preparations, an ice-cream machine needed.”

What vegetables? In ‘The Groentechef’ you will find recipes back of tomato, peas, sweet potato and wortelijs, but do feel free to go experimenting!

© The Groentekok

2. Dry

What? Food drying is one of the oldest techniques to keep it. Because the moisture in the product is extracted, there are no fungi or bacteria longer to grow. “With the modern techniques of preservation is no longer necessary,” says Frank Fol, but “still, dried vegetables an extra smaakdimensie. Think of dried tomatoes, which is more pungent and sweeter than in fresh form.”

How? Who raw eat, usually has a dryer in the house, but actually, you can vegetables also dry in a conventional oven. Cut the vegetables into thin slices, sprinkle with some salt and herbs on them and slide them in an oven between 50 and 80°C. How long that should be depends on several factors, but you can online easily tables. Extra fun: after drying, you can take the vegetables are also crushed, so that you have a powder, that you have prepared can sprinkle for that little bit extra.

What vegetables? Any vegetable is dry, except leafy vegetables.

3. Smoking

What? You know smoked salmon, but have you ever thought vegetables smoked? No? But it’s possible! The technique is only suitable for that typical smoky taste, not to the vegetables to yarn. Therefore, you in advance leave your vegetables and smoking, they then went on to yarn in a different way.

© The Groentekok

How? To smoke, you have a rookdoosje or oven needed. Which you find in all stores. Care for a smoke in the usual way and put your vegetables on the grill in order to smoke to your liking. The special taste you have, but you should still ensure that your vegetables yarn. Remove them from the grill and boil, steam or bake them.

What vegetables? “Try to choose vegetables containing little humidity, so no chicory, cucumber or tomato, but cauliflower, broccoli, zucchini, celeriac, shallot, onion, fennel and aubergines. That are real sponges that the smoke would eagerly include. Blanch cauliflower and broccoli equally, so that they are crispy.”

4. Brining

What? Also brining is an ancient conservation method. The pekeloplossing, which au fond consists of water and salt extracts water from the cells of the vegetables. Today the day is brining may not use more to the shelf life of your vegetables to extend, it happens even to the vegetables for additional flavor.

© The Groentekok

How? “Preferably use pure sea salt to brine and mineral water. Do not use porous materials to brining, but glass pots or glazed pottery. Brining must be done in a moderately warm environment between 20 and 22 °C.”

“You can quickly brining, in 3 to 4 hours, to the vegetables for additional smaakkick. To do this they need in their brine with a weight under pressure. But you can also patiently brining, if you have the vegetables for extended storage to prepare.”

What vegetables? Especially the hard vegetables are suitable for brining, but also cucumbers and pickles can undergo treatment. Vegetables that you normally cook for them to eat, such as beets, turnips, and cabbages, cooking is also now better crispy cooked for them in their zoutbadje explains.

© The Groentekok

5. Sabayon

What? Frank Fol may be enthusiasm but difficult to hide: “With vegetables, everything is possible. Even sabayon.” Replace the wine from a classic recipe by vegetable juice or soup!

How? The preparation of groentesabayon differs not in that of the traditional recipe. Mix egg yolks, granulated sugar and vanilla sugar with liquid vegetables and whisk until a foamy sabayon. For a savory version, leave off the sugar road.

What vegetables? All that delicious juice is generated, in a base are processed. The more juice the fruits contain, the better, of course. Tomatoes, carrots, cucumber, fennel, watercress, basil,… Experiment safely on the loose!

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‘The Groentekok’ is a wonderful book for every groenteliefhebber who want more than boiled spinach and beans. In addition to distinct techniques, the book also contains clear diagrams about food pairing and special recipes.

The Groentekok, Frank Fol & Marc Declercq (Lannoo, 29.99 euros)

(EK)

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