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On 7/10/2015 12:05 PM, dsi1 wrote:
> On 10/5/2015 11:43 PM, sf wrote: >> On Mon, 5 Oct 2015 10:30:56 -0700 (PDT), dsi1 > >> wrote: >> >>> >>> I bought some choy sum at the L&L down the street. It was tasty so I >>> asked the guy how he prepared the dish. I assumed that he steamed it >>> but he boiled it in some salted water. That's it. Dead simple. It was >>> served with a sauce of shoyu, and a little bit of oyster sauce and >>> vinegar. It's sublime stuff but quite simple. >> >> I bet it barely hit the water before he took it out. ![]() >> > > I was surprised he didn't steam the choy sum. Chinese people love to > steam everything. He told me that you lose lots of vitamins in the steam > so he boils it. He told me to boil it until it's done. I boiled mine for > about 5 minutes. It comes out fine. I was always told you lose less when steaming, not more. Boiling loses lots of vitamins. -- Xeno |
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On Tuesday, October 6, 2015 at 7:25:20 PM UTC-10, Xeno wrote:
> On 7/10/2015 12:05 PM, dsi1 wrote: > > On 10/5/2015 11:43 PM, sf wrote: > >> On Mon, 5 Oct 2015 10:30:56 -0700 (PDT), dsi1 <d> > >> wrote: > >> > >>> > >>> I bought some choy sum at the L&L down the street. It was tasty so I > >>> asked the guy how he prepared the dish. I assumed that he steamed it > >>> but he boiled it in some salted water. That's it. Dead simple. It was > >>> served with a sauce of shoyu, and a little bit of oyster sauce and > >>> vinegar. It's sublime stuff but quite simple. > >> > >> I bet it barely hit the water before he took it out. ![]() > >> > > > > I was surprised he didn't steam the choy sum. Chinese people love to > > steam everything. He told me that you lose lots of vitamins in the steam > > so he boils it. He told me to boil it until it's done. I boiled mine for > > about 5 minutes. It comes out fine. > > I was always told you lose less when steaming, not more. Boiling loses > lots of vitamins. > > -- > > Xeno I agree with you. That Chinese guy is totally bonkers! OTOH, I'm not all that concerned with vitamins. |
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On 7/10/2015 6:00 PM, dsi1 wrote:
> On Tuesday, October 6, 2015 at 7:25:20 PM UTC-10, Xeno wrote: >> On 7/10/2015 12:05 PM, dsi1 wrote: >>> On 10/5/2015 11:43 PM, sf wrote: >>>> On Mon, 5 Oct 2015 10:30:56 -0700 (PDT), dsi1 <d> >>>> wrote: >>>> >>>>> >>>>> I bought some choy sum at the L&L down the street. It was tasty so I >>>>> asked the guy how he prepared the dish. I assumed that he steamed it >>>>> but he boiled it in some salted water. That's it. Dead simple. It was >>>>> served with a sauce of shoyu, and a little bit of oyster sauce and >>>>> vinegar. It's sublime stuff but quite simple. >>>> >>>> I bet it barely hit the water before he took it out. ![]() >>>> >>> >>> I was surprised he didn't steam the choy sum. Chinese people love to >>> steam everything. He told me that you lose lots of vitamins in the steam >>> so he boils it. He told me to boil it until it's done. I boiled mine for >>> about 5 minutes. It comes out fine. >> >> I was always told you lose less when steaming, not more. Boiling loses >> lots of vitamins. >> >> -- >> >> Xeno > > I agree with you. That Chinese guy is totally bonkers! OTOH, I'm not all that concerned with vitamins. > I am concerned with vitamins but I also find that steaming tends to retain much more of the flavour. That can't be a bad thing! ;-) -- Xeno |
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![]() "Xeno" > wrote in message ... > On 7/10/2015 12:05 PM, dsi1 wrote: >> On 10/5/2015 11:43 PM, sf wrote: >>> On Mon, 5 Oct 2015 10:30:56 -0700 (PDT), dsi1 > >>> wrote: >>> >>>> >>>> I bought some choy sum at the L&L down the street. It was tasty so I >>>> asked the guy how he prepared the dish. I assumed that he steamed it >>>> but he boiled it in some salted water. That's it. Dead simple. It was >>>> served with a sauce of shoyu, and a little bit of oyster sauce and >>>> vinegar. It's sublime stuff but quite simple. >>> >>> I bet it barely hit the water before he took it out. ![]() >>> >> >> I was surprised he didn't steam the choy sum. Chinese people love to >> steam everything. He told me that you lose lots of vitamins in the steam >> so he boils it. He told me to boil it until it's done. I boiled mine for >> about 5 minutes. It comes out fine. > > I was always told you lose less when steaming, not more. Boiling loses > lots of vitamins. Yes, they leech into the water. -- http://www.helpforheroes.org.uk/shop/ |
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On 7/10/2015 7:41 PM, Ophelia wrote:
> > > "Xeno" > wrote in message > ... >> On 7/10/2015 12:05 PM, dsi1 wrote: >>> On 10/5/2015 11:43 PM, sf wrote: >>>> On Mon, 5 Oct 2015 10:30:56 -0700 (PDT), dsi1 > >>>> wrote: >>>> >>>>> >>>>> I bought some choy sum at the L&L down the street. It was tasty so I >>>>> asked the guy how he prepared the dish. I assumed that he steamed it >>>>> but he boiled it in some salted water. That's it. Dead simple. It was >>>>> served with a sauce of shoyu, and a little bit of oyster sauce and >>>>> vinegar. It's sublime stuff but quite simple. >>>> >>>> I bet it barely hit the water before he took it out. ![]() >>>> >>> >>> I was surprised he didn't steam the choy sum. Chinese people love to >>> steam everything. He told me that you lose lots of vitamins in the steam >>> so he boils it. He told me to boil it until it's done. I boiled mine for >>> about 5 minutes. It comes out fine. >> >> I was always told you lose less when steaming, not more. Boiling loses >> lots of vitamins. > > Yes, they leech into the water. > > Yes.... that is what I was told. Effectively wasted. -- Xeno |
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Xeno wrote:
> > On 7/10/2015 7:41 PM, Ophelia wrote: > > > > > > "Xeno" > wrote in message > > ... > >> On 7/10/2015 12:05 PM, dsi1 wrote: > >>> On 10/5/2015 11:43 PM, sf wrote: > >>>> On Mon, 5 Oct 2015 10:30:56 -0700 (PDT), dsi1 > > >>>> wrote: > >>>> > >>>>> > >>>>> I bought some choy sum at the L&L down the street. It was tasty so I > >>>>> asked the guy how he prepared the dish. I assumed that he steamed it > >>>>> but he boiled it in some salted water. That's it. Dead simple. It was > >>>>> served with a sauce of shoyu, and a little bit of oyster sauce and > >>>>> vinegar. It's sublime stuff but quite simple. > >>>> > >>>> I bet it barely hit the water before he took it out. ![]() > >>>> > >>> > >>> I was surprised he didn't steam the choy sum. Chinese people love to > >>> steam everything. He told me that you lose lots of vitamins in the steam > >>> so he boils it. He told me to boil it until it's done. I boiled mine for > >>> about 5 minutes. It comes out fine. > >> > >> I was always told you lose less when steaming, not more. Boiling loses > >> lots of vitamins. > > > > Yes, they leech into the water. > > > > > Yes.... that is what I was told. Effectively wasted. Unless.... Whenever I cook broccoli, I steam it. But instead of using the steamer set up, I use a small 1 quart pot. I fill a coffee cup with water and put that in the saucepan, then I add the broccoli and 3/4 of it is above the little bit of water. The bottom 1/4 broccoli gets boiled, the rest gets steamed. Once cooked and drained into a coffee cup. I enjoy mostly steamed broccoli and a cup of 'broccoli tea' which is very tasty. |
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On Tuesday, October 6, 2015 at 5:07:29 PM UTC-4, Embudo wrote:
> > I have become a major proponent of blanching , then broiling or stir > frying quickly. > For me it's the only way to go. The vegetables retain color, can easily be made al dente and it is a great time save when time is important, just before serving. http://www.richardfisher.com |
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On 7/10/2015 11:03 PM, Gary wrote:
> Xeno wrote: >> >> On 7/10/2015 7:41 PM, Ophelia wrote: >>> >>> >>> "Xeno" > wrote in message >>> ... >>>> On 7/10/2015 12:05 PM, dsi1 wrote: >>>>> On 10/5/2015 11:43 PM, sf wrote: >>>>>> On Mon, 5 Oct 2015 10:30:56 -0700 (PDT), dsi1 > >>>>>> wrote: >>>>>> >>>>>>> >>>>>>> I bought some choy sum at the L&L down the street. It was tasty so I >>>>>>> asked the guy how he prepared the dish. I assumed that he steamed it >>>>>>> but he boiled it in some salted water. That's it. Dead simple. It was >>>>>>> served with a sauce of shoyu, and a little bit of oyster sauce and >>>>>>> vinegar. It's sublime stuff but quite simple. >>>>>> >>>>>> I bet it barely hit the water before he took it out. ![]() >>>>>> >>>>> >>>>> I was surprised he didn't steam the choy sum. Chinese people love to >>>>> steam everything. He told me that you lose lots of vitamins in the steam >>>>> so he boils it. He told me to boil it until it's done. I boiled mine for >>>>> about 5 minutes. It comes out fine. >>>> >>>> I was always told you lose less when steaming, not more. Boiling loses >>>> lots of vitamins. >>> >>> Yes, they leech into the water. >>> >>> >> Yes.... that is what I was told. Effectively wasted. > > Unless.... > > Whenever I cook broccoli, I steam it. But instead of using the steamer > set up, I use a small 1 quart pot. I fill a coffee cup with water and > put that in the saucepan, then I add the broccoli and 3/4 of it is > above the little bit of water. The bottom 1/4 broccoli gets boiled, > the rest gets steamed. > > Once cooked and drained into a coffee cup. I enjoy mostly steamed > broccoli and a cup of 'broccoli tea' which is very tasty. > I do the same but all my broccoli is above the water. No boiled broccoli. I do the same with specific other vegetables as well. Some vegetables just don't produce a nice palatable 'tea'. -- Xeno |
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Xeno wrote:
> > Gary wrote: > > Whenever I cook broccoli, I steam it. But instead of using the steamer > > set up, I use a small 1 quart pot. I fill a coffee cup with water and > > put that in the saucepan, then I add the broccoli and 3/4 of it is > > above the little bit of water. The bottom 1/4 broccoli gets boiled, > > the rest gets steamed. > > > > Once cooked and drained into a coffee cup. I enjoy mostly steamed > > broccoli and a cup of 'broccoli tea' which is very tasty. > > > I do the same but all my broccoli is above the water. No boiled > broccoli. I do the same with specific other vegetables as well. Some > vegetables just don't produce a nice palatable 'tea'. I've tried a few other vegetables that way but so far, only the broccoli tea it good to me. I'll drink the other veggie water but broccoli tea is good on it's own. |
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![]() "Xeno" > wrote in message ... > On 7/10/2015 11:03 PM, Gary wrote: >> Xeno wrote: >>> >>> On 7/10/2015 7:41 PM, Ophelia wrote: >>>> >>>> >>>> "Xeno" > wrote in message >>>> ... >>>>> On 7/10/2015 12:05 PM, dsi1 wrote: >>>>>> On 10/5/2015 11:43 PM, sf wrote: >>>>>>> On Mon, 5 Oct 2015 10:30:56 -0700 (PDT), dsi1 > >>>>>>> wrote: >>>>>>> >>>>>>>> >>>>>>>> I bought some choy sum at the L&L down the street. It was tasty so >>>>>>>> I >>>>>>>> asked the guy how he prepared the dish. I assumed that he steamed >>>>>>>> it >>>>>>>> but he boiled it in some salted water. That's it. Dead simple. It >>>>>>>> was >>>>>>>> served with a sauce of shoyu, and a little bit of oyster sauce and >>>>>>>> vinegar. It's sublime stuff but quite simple. >>>>>>> >>>>>>> I bet it barely hit the water before he took it out. ![]() >>>>>>> >>>>>> >>>>>> I was surprised he didn't steam the choy sum. Chinese people love to >>>>>> steam everything. He told me that you lose lots of vitamins in the >>>>>> steam >>>>>> so he boils it. He told me to boil it until it's done. I boiled mine >>>>>> for >>>>>> about 5 minutes. It comes out fine. >>>>> >>>>> I was always told you lose less when steaming, not more. Boiling loses >>>>> lots of vitamins. >>>> >>>> Yes, they leech into the water. >>>> >>>> >>> Yes.... that is what I was told. Effectively wasted. >> >> Unless.... >> >> Whenever I cook broccoli, I steam it. But instead of using the steamer >> set up, I use a small 1 quart pot. I fill a coffee cup with water and >> put that in the saucepan, then I add the broccoli and 3/4 of it is >> above the little bit of water. The bottom 1/4 broccoli gets boiled, >> the rest gets steamed. >> >> Once cooked and drained into a coffee cup. I enjoy mostly steamed >> broccoli and a cup of 'broccoli tea' which is very tasty. >> > I do the same but all my broccoli is above the water. No boiled broccoli. > I do the same with specific other vegetables as well. Some vegetables just > don't produce a nice palatable 'tea'. I steam all green veg. -- http://www.helpforheroes.org.uk/shop/ |
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On 7/10/2015 11:28 PM, Helpful person wrote:
> On Tuesday, October 6, 2015 at 5:07:29 PM UTC-4, Embudo wrote: >> >> I have become a major proponent of blanching , then broiling or stir >> frying quickly. >> > For me it's the only way to go. The vegetables retain color, can easily be made al dente and it is a great time save when time is important, just before serving. > > http://www.richardfisher.com > Yes, my wife is a 'specialist' in that regard. A neighbour over the road really didn't like Asian food, to his wife's disgust. My wife cooked him up a simple meal of stir fry snake beans along with a few additional spicy ingredients and he's now a convert. -- Xeno |
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On 10/7/2015 8:48 AM, Gary wrote:
> Xeno wrote: >> >> Gary wrote: >>> Whenever I cook broccoli, I steam it. But instead of using the steamer >>> set up, I use a small 1 quart pot. I fill a coffee cup with water and >>> put that in the saucepan, then I add the broccoli and 3/4 of it is >>> above the little bit of water. The bottom 1/4 broccoli gets boiled, >>> the rest gets steamed. >>> >>> Once cooked and drained into a coffee cup. I enjoy mostly steamed >>> broccoli and a cup of 'broccoli tea' which is very tasty. >>> >> I do the same but all my broccoli is above the water. No boiled >> broccoli. I do the same with specific other vegetables as well. Some >> vegetables just don't produce a nice palatable 'tea'. > > I've tried a few other vegetables that way but so far, only the > broccoli tea it good to me. I'll drink the other veggie water but > broccoli tea is good on it's own. > What, no pot likker? ![]() Jill |
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On 7/10/2015 11:48 PM, Gary wrote:
> Xeno wrote: >> >> Gary wrote: >>> Whenever I cook broccoli, I steam it. But instead of using the steamer >>> set up, I use a small 1 quart pot. I fill a coffee cup with water and >>> put that in the saucepan, then I add the broccoli and 3/4 of it is >>> above the little bit of water. The bottom 1/4 broccoli gets boiled, >>> the rest gets steamed. >>> >>> Once cooked and drained into a coffee cup. I enjoy mostly steamed >>> broccoli and a cup of 'broccoli tea' which is very tasty. >>> >> I do the same but all my broccoli is above the water. No boiled >> broccoli. I do the same with specific other vegetables as well. Some >> vegetables just don't produce a nice palatable 'tea'. > > I've tried a few other vegetables that way but so far, only the > broccoli tea it good to me. I'll drink the other veggie water but > broccoli tea is good on it's own. > I suppose it depends on your taste buds. Technically, since I've had a diet of spicy Thai food for 35 years, veggie water tea should be pretty much tasteless to me but I've not found it to be so. Some combinations of veggies work well too. -- Xeno |
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On 10/7/2015 7:03 AM, Gary wrote:
> Xeno wrote: >> > Whenever I cook broccoli, I steam it. But instead of using the steamer > set up, I use a small 1 quart pot. I fill a coffee cup with water and > put that in the saucepan, then I add the broccoli and 3/4 of it is > above the little bit of water. The bottom 1/4 broccoli gets boiled, > the rest gets steamed. > > Once cooked and drained into a coffee cup. I enjoy mostly steamed > broccoli and a cup of 'broccoli tea' which is very tasty. > I steam mine, and I usually steam broccoli and cauliflower together. I have a simple steamer setup--a small saucepan with an insert with holes in the bottom. So it's easy to use and to clean: Bring a small amount to water to a boil in the base pan, then add the insert with veggies. Cover, and it only takes a couple of minutes to bring the veggies to the right temperature. Of course, there is no veggie tea this way. MaryL |
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On 10/7/2015 6:28 AM, Helpful person wrote:
> On Tuesday, October 6, 2015 at 5:07:29 PM UTC-4, Embudo wrote: >> >> I have become a major proponent of blanching , then broiling or stir >> frying quickly. >> > For me it's the only way to go. The vegetables retain color, can easily be made al dente and it is a great time save when time is important, just before serving. > > http://www.richardfisher.com > The color retention is rivaled only by the fresh snap and superb taste. |
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On 10/6/2015 9:08 PM, Xeno wrote:
> On 7/10/2015 6:00 PM, dsi1 wrote: >> On Tuesday, October 6, 2015 at 7:25:20 PM UTC-10, Xeno wrote: >>> On 7/10/2015 12:05 PM, dsi1 wrote: >>>> On 10/5/2015 11:43 PM, sf wrote: >>>>> On Mon, 5 Oct 2015 10:30:56 -0700 (PDT), dsi1 <d> >>>>> wrote: >>>>> >>>>>> >>>>>> I bought some choy sum at the L&L down the street. It was tasty so I >>>>>> asked the guy how he prepared the dish. I assumed that he steamed it >>>>>> but he boiled it in some salted water. That's it. Dead simple. It was >>>>>> served with a sauce of shoyu, and a little bit of oyster sauce and >>>>>> vinegar. It's sublime stuff but quite simple. >>>>> >>>>> I bet it barely hit the water before he took it out. ![]() >>>>> >>>> >>>> I was surprised he didn't steam the choy sum. Chinese people love to >>>> steam everything. He told me that you lose lots of vitamins in the >>>> steam >>>> so he boils it. He told me to boil it until it's done. I boiled mine >>>> for >>>> about 5 minutes. It comes out fine. >>> >>> I was always told you lose less when steaming, not more. Boiling loses >>> lots of vitamins. >>> >>> -- >>> >>> Xeno >> >> I agree with you. That Chinese guy is totally bonkers! OTOH, I'm not >> all that concerned with vitamins. >> > I am concerned with vitamins but I also find that steaming tends to > retain much more of the flavour. That can't be a bad thing! ;-) > The reality is that most of us are well-fed of our guts have no shortage of vitamins as they parade through there in massive numbers. Our guts will mostly use what it can and reject the rest. Boiling some choy sum won't make much difference because this is one huge parade. As far as throwing vitamins down the drain, with boiling, you'll lose some and make other nutrients available. It's typically not a zero sum game. As far as tastes goes, not boiling food won't guarantee that it won't taste good. Boiled choy sum is tender and delicious! I typically won't steam veggies because it's more of a hassle for me. I've used the rice cooker to steam vegetables while cooking rice. It seemed like a great idea but the condensates dripped onto the rice and made it look dirty. That's not good! |
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On Tue, 6 Oct 2015 15:05:49 -1000, dsi1 > wrote:
> On 10/5/2015 11:43 PM, sf wrote: > > On Mon, 5 Oct 2015 10:30:56 -0700 (PDT), dsi1 > > > wrote: > > > >> > >> I bought some choy sum at the L&L down the street. It was tasty so I asked the guy how he prepared the dish. I assumed that he steamed it but he boiled it in some salted water. That's it. Dead simple. It was served with a sauce of shoyu, and a little bit of oyster sauce and vinegar. It's sublime stuff but quite simple. > > > > I bet it barely hit the water before he took it out. ![]() > > > > I was surprised he didn't steam the choy sum. Chinese people love to > steam everything. He told me that you lose lots of vitamins in the steam > so he boils it. He told me to boil it until it's done. I boiled mine for > about 5 minutes. It comes out fine. Boy is he misinformed. Vitamin loss was a big argument in favor of steaming them back in the '70s. "Higher temperatures, longer cooking time and larger quantities of water cause more nutrients to be lost. Water-soluble vitamins leach into cooking water, so vegetables lose greater quantities of vitamin C, thiamin, riboflavin, vitamins B-6 and B-12, niacin and folate." -- sf |
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On Wednesday, October 7, 2015 at 3:52:20 PM UTC-10, sf wrote:
> On Tue, 6 Oct 2015 15:05:49 -1000, dsi1 > wrote: > > > On 10/5/2015 11:43 PM, sf wrote: > > > On Mon, 5 Oct 2015 10:30:56 -0700 (PDT), dsi1 <d> > > > wrote: > > > > > >> > > >> I bought some choy sum at the L&L down the street. It was tasty so I asked the guy how he prepared the dish. I assumed that he steamed it but he boiled it in some salted water. That's it. Dead simple. It was served with a sauce of shoyu, and a little bit of oyster sauce and vinegar. It's sublime stuff but quite simple. > > > > > > I bet it barely hit the water before he took it out. ![]() > > > > > > > I was surprised he didn't steam the choy sum. Chinese people love to > > steam everything. He told me that you lose lots of vitamins in the steam > > so he boils it. He told me to boil it until it's done. I boiled mine for > > about 5 minutes. It comes out fine. > > Boy is he misinformed. Vitamin loss was a big argument in favor of > steaming them back in the '70s. "Higher temperatures, longer cooking > time and larger quantities of water cause more nutrients to be lost. > Water-soluble vitamins leach into cooking water, so vegetables lose > greater quantities of vitamin C, thiamin, riboflavin, vitamins B-6 and > B-12, niacin and folate." > > -- > > sf Misinformed perhaps but he was dead on with the choy sum. He sold a container of the stuff with sauce for $3.50. It's good! |
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On Wednesday, October 7, 2015 at 3:53:19 PM UTC-4, Embudo wrote:
> On 10/7/2015 6:28 AM, Helpful person wrote: > > On Tuesday, October 6, 2015 at 5:07:29 PM UTC-4, Embudo wrote: > >> > >> I have become a major proponent of blanching , then broiling or stir > >> frying quickly. > >> > > For me it's the only way to go. The vegetables retain color, can easily be made al dente and it is a great time save when time is important, just before serving. > > > > http://www.richardfisher.com > > > > The color retention is rivaled only by the fresh snap and superb taste. The color is actually enhanced compared to raw. That's how to get bright green colors for green beans, broccoli etc. http://www.richardfisher.com |
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On 10/8/2015 6:48 AM, Helpful person wrote:
> On Wednesday, October 7, 2015 at 3:53:19 PM UTC-4, Embudo wrote: >> On 10/7/2015 6:28 AM, Helpful person wrote: >>> On Tuesday, October 6, 2015 at 5:07:29 PM UTC-4, Embudo wrote: >>>> >>>> I have become a major proponent of blanching , then broiling or stir >>>> frying quickly. >>>> >>> For me it's the only way to go. The vegetables retain color, can easily be made al dente and it is a great time save when time is important, just before serving. >>> >>> http://www.richardfisher.com >>> >> >> The color retention is rivaled only by the fresh snap and superb taste. > > The color is actually enhanced compared to raw. That's how to get bright green colors for green beans, broccoli etc. > > http://www.richardfisher.com > Right on! |
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