"JBurns" > wrote in message
...
> On Sat, 25 May 2019 01:09:30 -0700, "Julie Bove"
> > wrote:
>
>>
> <snip>
>>
>>I can't stand the texture of steamed vegetables. If I were to make this
>>dish
>>again, I would just throw them right in with the meat. I prefer crisp
>>beans.
>
> Whatever do you mean? Steaming does not impart a texture. Each
> vegetable has its own texture. Steaming can achieve all that boiling
> water does without the water uptake.
>
> Steam until hot but crunchy, as in sugar snaps, asparagus or beans if
> you like them like that. At the other end of the scale, steam until
> soft for mashing, like whole potatoes.
>
> Texture depends on the vegetable and the degree of doneness.

I just don't like steamed vegetables at all, no matter what is done to them.
They don't appeal. I like raw vegetables or roasted. If it's hot outside, I
will do green beans in a pan on the stove with a touch of olive oil. No
water. Not overly fond of cooked sugar snaps and won't touch asparagus.