In article >,
"kilikini" > wrote:

> Omelet wrote:
> > Here, it's usually shrimp or Broccoli.
> >
> > I've finally gone to simply cooking those separately.
> >
> > Broccoli is SO easily cooked to mush; I now just steam it on it's own
> > and add it to the final dish. Timing is everything.
> >
>
> I have never thought to pre-cook broccoli before adding it to a dish and it
> makes perfect sense. I feel a slap-your-forehead-*duh*-kind-of-moment,
> here. <g> It would help tremendously in a stir-fry if it was steamed
> first; broccoli seems to take the longest. Thanks!

Welcome! This has worked very well for us here.

>
> Another food that can get overcooked easily is steamed asparagus.

Oh I do so agree!

> Cook it
> too long and it becomes discolored and stringy. It's a fine line, too. One
> minute it's too crisp and the next it's mush. After many unsuccessful
> tries, I learned to stop at *just* before fork tender, take the steamer off
> the heat, and run the spears under cold water to halt the cooking process.
> I get bright green tender spears every time. (Well, unless I'm grilling or
> roasting, anyway.)
>
> kili

That is a good idea.

I've not used the cold water rinse to stop stuff from cooking yet.
I tend to forget that technique, thanks for the reminder!
--
Peace, Om

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