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Posted to rec.food.cooking
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pumpkin
On 2019-04-11 1:25 p.m., jmcquown wrote:
> On 4/11/2019 10:12 AM, Dave Smith wrote:
>> On 2019-04-10 10:58 p.m., wrote:
>>>> How does the flavour compare to zucchini?
>>>>
>>> I don't care for zucchini unless it's in a bread.Â* But fried squash,
>>> to me,
>>> with LOTS of chopped onions and fresh ground pepper is truly a yummy
>>> vegetable.
>>> Some folks slice it, bread it, and then fry it but I confess to have
>>> never eaten
>>> it prepared like that.
>>
>>
>> You should try zucchini the way my wife does it. She slices it,
>> blanches it and then fries in olive oil.Â* Let it cook on one side or a
>> minute or so until it gets a little colour, then flip it over and
>> sprinkle with freshly grated Parmesan.Â* Delicious.
>
> I love zucchini and your wife's version sounds very tasty.Â* What's the
> reason for blanching it first?Â* Blanching, as I understand it, involves
> briefly boiling then plunging in cold water to stop the cooking process.
Maybe I should have said parboil instead of blanch because it is just to
cook it a bit. It is then finished in the fry pan.
>
> Is it to remove excess water? (Zucchini, as all summer soft shelled
> squashes, contains a lot of water.)Â* Or does she want them partially
> cooked before frying?Â* I'm curious.
Yep. That is the reason.
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