G Mann  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..

I'll get a bamboo steamer and try your technique for asparagus. I'll also pass 
this on to daughter who cooks a lot of asparagus.
I don't have a wok but maybe I could set it on a rack in a deep pressure cooker?

Gerry


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