This sounds delicious. As to the crisp vegetables, in our family's cooking, many vegetables were cooked until soft deliberately because they were cooked on the stove for a few hours, or to save time, in a pressure cooker: green beans, ham and potatoes, various greens cooked way down with "pot likker", etc. When kale went popular, friends…
This sounds delicious. As to the crisp vegetables, in our family's cooking, many vegetables were cooked until soft deliberately because they were cooked on the stove for a few hours, or to save time, in a pressure cooker: green beans, ham and potatoes, various greens cooked way down with "pot likker", etc. When kale went popular, friends and family rolled our eyes at barely sauteing it. To me, that is a different recipe to eat it crispier, not "the way" as someone told me once. I have learned to cook vegetables differently but to this day do not like crisp green beans most times. And I probably tend to cook my broccoli a bit more than most, even in stir fries. I do not like beans and broccoli that "squeak" when you eat it, lol. On the broccoli stems, I often used them. It seemed like such a waste not to! I often blanch them and throw in the freezer. I was surprised to start reading about how people never used the stems. Thanks for another great column.
My mother-in-law, from the Midwest, introduced me to long-cooked green beans 40+ years ago. I was shocked by how much more flavor they had than the barely-blanched green beans I was used to eating. Long-cooked green beans became a secret treat, never served to guests. Even now, I think most of our friends would … blanch… if we presented a platter of limp and pale beans to them.
This sounds delicious. As to the crisp vegetables, in our family's cooking, many vegetables were cooked until soft deliberately because they were cooked on the stove for a few hours, or to save time, in a pressure cooker: green beans, ham and potatoes, various greens cooked way down with "pot likker", etc. When kale went popular, friends and family rolled our eyes at barely sauteing it. To me, that is a different recipe to eat it crispier, not "the way" as someone told me once. I have learned to cook vegetables differently but to this day do not like crisp green beans most times. And I probably tend to cook my broccoli a bit more than most, even in stir fries. I do not like beans and broccoli that "squeak" when you eat it, lol. On the broccoli stems, I often used them. It seemed like such a waste not to! I often blanch them and throw in the freezer. I was surprised to start reading about how people never used the stems. Thanks for another great column.
My mother-in-law, from the Midwest, introduced me to long-cooked green beans 40+ years ago. I was shocked by how much more flavor they had than the barely-blanched green beans I was used to eating. Long-cooked green beans became a secret treat, never served to guests. Even now, I think most of our friends would … blanch… if we presented a platter of limp and pale beans to them.