The Mudcat Café TM
Thread #165215   Message #3962549
Posted By: Steve Shaw
20-Nov-18 - 06:57 PM
Thread Name: BS: Recipes - what are we eating?
Subject: RE: BS: Recipes - what are we eating?
I must say, over the past couple of years I've turned away from steaming. I'll still steam chopped sweetheart cabbage in order to ensure that I don't get overly soggy cabbage, but I've taken to boiling all other veg. I've found that hard veg such as carrot batons and tight Cornish cauliflower florets cook much more evenly when boiled, and, when I have awkward veg such as tenderstem, with tops that cook quickly but stalks that take much longer, I'm better off boiling with the shoots covered but with the stalks under water and the heads sticking out above in the steam. A very good idea is to split the lower parts of tenderstem stalks up the bottom inch or two with a sharp knife. When I steam, I find that the water in the pan underneath still ends up with water that looks like I might have lost nutrients. As I understand it, boiling, as opposed to steaming, doesn't really lose much at all. It's texture for me every time. Steamed carrots just don't do it for me at all. A very nice winter veg combo with your roast chicken is steamed organic cabbage mixed with boiled carrot batons. Naturally, you will also need roast parsnips, it goes without saying. And I will not use the cooking water from any brassica to make gravy. It just ain't right.