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!

Another food that can get overcooked easily is steamed asparagus. 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

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

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote on Wed, 11 Jul 2007 12:34:22 -0500:

??>> 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!

Sorry, can't resist: broccoli should never be cooked for me or
served to me. Raw, it can be used to pick up a dip. Actually,
I'm not quite telling the truth since I quite like the *stems*
cooked for a couple of minutes and served cold with a
vinaigrette (Hungarian I believe). Broccolini will also work
that way for me.

My candidate for overcooking, based on suffering thro' a British
upbringing, is Brussels Sprouts. After much more than three
minutes cooking I won't eat them tho' I actually like them
cooked to my taste.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

On Wed, 11 Jul 2007 18:48:21 GMT, "James Silverton"
> wrote:

>vinaigrette (Hungarian I believe)

Sounds interesting - I found one using hungarian peppers and wasabi
paste. That's fusion, not Hungarian.

Got a recipe?
--

History is a vast early warning system
Norman Cousins

sf wrote on Wed, 11 Jul 2007 12:18:12 -0700:

??>> vinaigrette (Hungarian I believe)

s> Sounds interesting - I found one using hungarian peppers and
s> wasabi paste. That's fusion, not Hungarian.

s> Got a recipe?

For mine, a standard vinaigrette (oil, salt and vinegar, perhaps
a little garlic) works well. It tastes good as a salad with beef
paprika. The broccoli should be cut into bite-size pieces.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

In article <VB9li.3391$Y_3.1063@trnddc04>,
"James Silverton" > wrote:

> Omelet wrote on Wed, 11 Jul 2007 12:34:22 -0500:
>
> ??>> 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!
>
> Sorry, can't resist: broccoli should never be cooked for me or
> served to me. Raw, it can be used to pick up a dip. Actually,
> I'm not quite telling the truth since I quite like the *stems*
> cooked for a couple of minutes and served cold with a
> vinaigrette (Hungarian I believe). Broccolini will also work
> that way for me.

I LIKE raw Broccoli, but it does not like me. Unfortunately. :-(

>
> My candidate for overcooking, based on suffering thro' a British
> upbringing, is Brussels Sprouts. After much more than three
> minutes cooking I won't eat them tho' I actually like them
> cooked to my taste.
>
> James Silverton

I've not eaten them in years and have been trying to work up the courage
to try again. I understand they are best done roasted.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Wed, 11 Jul 2007 18:48:21 GMT, "James Silverton"
> wrote:

> Omelet wrote on Wed, 11 Jul 2007 12:34:22 -0500:
>
> ??>> 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!
>
>Sorry, can't resist: broccoli should never be cooked for me or
>served to me. Raw, it can be used to pick up a dip. Actually,
>I'm not quite telling the truth since I quite like the *stems*
>cooked for a couple of minutes and served cold with a
>vinaigrette (Hungarian I believe). Broccolini will also work
>that way for me.
>
>James Silverton

the stems are an underrated, overlooked part of the vegetable.

your pal,
blake

blake murphy wrote:
> On Wed, 11 Jul 2007 18:48:21 GMT, "James Silverton"
> > wrote:
>
>> Omelet wrote on Wed, 11 Jul 2007 12:34:22 -0500:
>>
>>>> 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!
>>
>> Sorry, can't resist: broccoli should never be cooked for me or
>> served to me. Raw, it can be used to pick up a dip. Actually,
>> I'm not quite telling the truth since I quite like the *stems*
>> cooked for a couple of minutes and served cold with a
>> vinaigrette (Hungarian I believe). Broccolini will also work
>> that way for me.
>>
>> James Silverton
>
> the stems are an underrated, overlooked part of the vegetable.

That's a fact. I love 'em.

--
Dave
www.davebbq.com