In article >,
"Julie Bove" > wrote:

> "Todd" > wrote in message
> ...
> > Hi All,
> >
> > I harvested my first five Zukes from my two biggest
> > plants. Smallest was about an inch in diameter and 8 inches
> > long. The largest was about 18 inches long and about
> > 3-1/2 inch in diameter. And, the big was was as tender
> > on moist as the small and smaller ones.
> >
> > Less than twenty minutes from harvest to pan! I cooked
> > them in EVOO, sea salt, and Oregano. I cook them in
> > my saute pan (lid cocked) for about 12 (I think) minutes,
> > stirred about three times. It cooked them till they
> > most of them were about 90% clarified. Some were
> > about 80% clarified with some white left over. They
> > were ever so slightly crunchy. (I despise vegetable
> > much!). I made sure to drain off the heavenly
> > broth, about 1/2 cup, with a devoured, so the finished
> > product wouldn't get soggy in the container.
>
> I know what clarified butter means. But what does it mean here?
>
> <snip>

I suspect he means that the flesh of the zucchini became less opaque.
They will do that as they cook. They don't get really transparent, but
they get more see-through and less "white."

PP
--
"What you fail to understand is that criticising established authority by means
of argument and evidence is a crucial aspect of how science works."
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