It's fair to want to mix all casserole ingredients together at once, but if you're seeking tender veggies, silky smooth starches, and less risk of undercooking meat, Martha Stewart states that partially cooking certain ingredients beforehand is necessary. This technique will help you achieve optimal texture in your dish. However, it's important not to overcook them, as this will lead to them drying out when cooking in the oven.
A good rule of thumb is to give softer vegetables like broccoli, squash, and cauliflower a quick blanching. Harder vegetables like potatoes, carrots, and parsnips may need a longer par-cook, and onions require a quick sauté. If you don't want to wait for the water to boil for blanching, you can give these veggies a zap in the microwave in order to accomplish the same thing.
Furthermore, it's best to completely cook and drain the meat before adding it to the casserole dish. This will not only reduce the risk of undercooking but maintain the meat's texture while eliminating excess grease. From there, feel free to mix all the ingredients in a bowl and transfer to a baking dish, or assemble it right in the dish for oven-ready deliciousness.
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October 12, 2022 at 12:57AM
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Why You Should Par-Cook Some Ingredients For Casseroles - Tasting Table
"ingredients" - Google News
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