Grant cooks like a California liberal.  Awesome!

On Fri, Sep 18, 2015 at 2:28 PM, G Mann via Mercedes <mercedes@okiebenz.com>
wrote:

> 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...
> >
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