Doug Kanter wrote:
> "OmManiPadmeOmelet" > wrote in message
> ...
>> In article >,
>> "Bob (this one)" > wrote:
>>
>>> Doug Kanter wrote:
>>>> "DWACON" > wrote in message
>>>> news:YxoUf.424$EZ6.330@dukeread12...
>>>>
>>>>> "jmcquown" > wrote in message
>>>>> ...
>>>>>
>>>>>
>>>>>> I cut off the unusable green leafy part and then douse the leeks
>>>>>> in a sinkful of water (or a deep pot) and swish them around.
>>>>>> I've never really
>>>>>> had a problem.
>>>>>
>>>>>
>>>>> Okay... I think after dozens of messages... I finally got an
>>>>> answer to my
>>>>> question. Sort of...
>>>>>
>>>>> So I don't cook the green part? That's a start...
>>>>>
>>>>> Any more?
>>>>
>>>>
>>>> Slice the white part from top to bottom, so you've cut the
>>>> cylinder in half.
>>>> That'll open up more crevices where soil particles hide. Plung the
>>>> whole
>>>> thing into a deep bowl of cold water, and swish it around. Let the
>>>> stuff
>>>> sit
>>>> in the water for a few minutes so all soil sinks to the bottom. A
>>>> salad
>>>> spinner's handy for this because you can lift the basket out with
>>>> the leeks
>>>> inside, leaving the dirty water in the spinner.
>>>
>>> You can tie the green tops together into a sachet and use them in
>>> making a broth. Simmer for a while and discard.
>>>
>>> Pastorio
>>
>> I don't get this... I trim the bottom off of them, peel/remove any
>> external leaves that are dried/inedible, trim only the dried or
>> damaged tips off of the leaves then separate the leek apart as
>> needed to wash
>> out the dirt.
>>
>> I then slice the entire thing up in thin slices, INCLUDING the greens
>> and use in soups or braised recipes, and sometimes a small amount in
>> stir fry. Granted, I do slice the greens a bit finer than I do the
>> base.
>>
>> That green part cooks down well and seems to be edible to me?
>>
>> What am I missing?
>
> The green tops can be tough. Still good for soup or stock, but you'd
> want to strain them out before serving, storing, or using for other
> recipes. Where the white meets the green, the green will be more
> tender. Vegetables don't come from the Star Trek food synthesis
> computer - they're not consistent. Sometimes to have to chew on a
> piece to see if you can use it for your purposes.

LOL Most of the leeks I've purchased, the majority of the green tops had
the consistency of corn husks.

Jill