I much prefer a bamboo steamer set over a Wok. The Wok quickly heats a cup or so of water to make steam, the bamboo steamer is just porous enough let the steam flow across the veggies yet steam them. No loss of flavor, and vegetables retain some of the natural crispness of fresh vegetable, which adds to the food experience.
Someone mentioned asparagus. I use a microwave to get perfect asparagus every time. Once you do it this way, you will also. 1. Prep a plate of asparagus [serving for about 4] the normal way by snapping the woody ends off. [1 lb of asparagus about fills a dinner plate and makes 4 nice servings] 2. Add fresh chopped cilantro to taste. 3. Add a bit of chopped garlic to taste. 4. Add a few pinches of hand rubbed sage [again to taste]. 5. Add a good portion of butter slices distributed across the asparagus. 6. Drizzle of EVO 7. A pinch of sea salt and fresh ground pepper. Cover this stack of goodness with an inverted dinner plate [same size] and place in microwave for 4 minutes [caution.. some microwaves are more or less powerful so you need to adjust cook time to fit] The asparagus will steam to perfection in it's own moisture when done this way.. I like to let the plate stand for another minute after cooking which lets all the spice flavors permeate the asparagus. Then serve. You will find the asparagus is nicely cooked.. retains just the right amount of "firmness" [never soggy or slimy like oven cooked] and the infusion of spices add layers of flavor never before found in asparagus. You may find some other favorite spices to add, I sometimes do.. never yet had a complaint.. often had compliments.. On Fri, Sep 18, 2015 at 11:07 AM, fmiser via Mercedes <mercedes@okiebenz.com > wrote: > > archer75--- wrote: > > > > No one addressed the technique of > > cooking raw vegetables, and there was much dispute about > > how much water should be added. > > Crockpot cooking is boiling food - even if the water never > actually boils. > > > The opinions on the 'net varied from a half cup of water to > > covering the vegetables with water (what I did). > > All the crockpots I'm familiar with have the heating element > half way up the side! That means most of the time you will > want liquid at least that deep to transfer the heat to the > food. > > > it would be better to have vegetablesL flavorful enough to > > be eaten without any butter, meat, or flavoring like we did > > in Indiana during WW-2. > > Hmm. Maybe it's the vegetables? Or maybe in WW-II you ate > steamed vegetables. > > To steam them, put only enough water in to not run dry during > the heating process. Then heat the water to boiling in a > enclosed container with the food and let the steam from the > boiling water do the cooking. With no liquid contact, very > little of the flavor and nutrients are lost. The heat can > come from a stove burner or a microwave. > > > P.S.2: If I put uncooked bacon in with the vegetable, will > > that flavor the vegetables or must the bacon be cooked > > first? > > You can use uncooked bacon - but leave it in the water until > the bacon is cooked. Personally, boiled bacon is not high on > my list of favorite foods... > > _______________________________________ > http://www.okiebenz.com > > To search list archives http://www.okiebenz.com/archive/ > > To Unsubscribe or change delivery options go to: > http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com > > _______________________________________ http://www.okiebenz.com To search list archives http://www.okiebenz.com/archive/ To Unsubscribe or change delivery options go to: http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
