On Jul 11, 12:56 pm, 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.
>
> Shrimp gets pan fried in butter and olive oil, most often with a bit of
> garlic and salt free lemon pepper and mixed in with the final dish once
> it pinks up.
>
> I know that there is a way to properly add Broccoli to a final stir fry
> or steamed veggie mix, but I have yet to get it right. :-P Now I just
> stir it in pre-cooked once the heat is turned off.
> Cooking it by itself and then adding it once all else is done has been
> easier and more successful, and it works fine flavor-wise in the final
> dish.
>
> Mushrooms are easy. They don't seem to care. ;-) I may cook them with
> either one for extra flavor, or start them in the original dish that I
> was preparing in the first place.
>
> Eggs are also easily overcooked! I generally cook them by themselves and
> stir them into a final dish... and it keeps them from sticking to the
> rest of the food.
>
> Anyone else?
>
> I just hate food that has had the "life" cooked out of it. ;-p
> Seems to be harder to digest too, especially eggs. Or it just loses
> flavor and texture to the point you may as well not have bothered.
>
> It's one reason I'm not overly fond of steam tables.
> --
> Peace, Om
>
> Remove _ to validate e-mails.
>
> "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

I totally agree with broccoli. Apsaragus too. I'd also have to say
boneless chicken breasts/tenders are also.

Kris