Green vegetable sides 101
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Date: 2025-01-19
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Comments and reviews: 20
roidroid
My frozen peas come with directions to take em straight outof the freezer, into a microwaveable container, then in the microwave.
No need to add water! The ice that naturally) coats the frozen peas is already the perfect amount of water for steaming.
When done i stir in some salt (or butter for a treat.
As an Australian, it's a great accompaniment to a meat pie, or Shepard's pie (if it has a pastry base.
you cut the meat pie in half, dunk the cut surface into the peas to grab them, then bite off that pea-coated surface layer. You essentially use the pastry-surrounded meat pie as a RE-dipping chip for guacamole of peas, constantly eating-away the cut side to create another. It's confusing, we live in confusing times, so some days you just gotta --live a little-- be dying inside a little less
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My frozen peas come with directions to take em straight outof the freezer, into a microwaveable container, then in the microwave.
No need to add water! The ice that naturally) coats the frozen peas is already the perfect amount of water for steaming.
When done i stir in some salt (or butter for a treat.
As an Australian, it's a great accompaniment to a meat pie, or Shepard's pie (if it has a pastry base.
you cut the meat pie in half, dunk the cut surface into the peas to grab them, then bite off that pea-coated surface layer. You essentially use the pastry-surrounded meat pie as a RE-dipping chip for guacamole of peas, constantly eating-away the cut side to create another. It's confusing, we live in confusing times, so some days you just gotta --live a little-- be dying inside a little less
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aragusea
I'm sure many people will find the strange. I've been cooking professionally for over 40 years in nine countries. Yes I have cookbooks for sale and had a television show blah blah blah. So here it is the best way in 40 years I have found to cook green vegetables believe it or not is. Like sous-vide in a plastic bag and a microwave. no steaming water making your space smell like boiled broccoli you don't lose any vitamins they stay vibrant and green and there's no mess you just throw away the plastic bag. Like a potato put in a plastic bag in the microwave for 4 or 5 minutes. now put it in the oven to bake it and get the skin crispy you have a big baked potato and 7 minutes. Green vegetables will stay crunchy vibrant and green with all their vitamins plastic bag microwave.
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I'm sure many people will find the strange. I've been cooking professionally for over 40 years in nine countries. Yes I have cookbooks for sale and had a television show blah blah blah. So here it is the best way in 40 years I have found to cook green vegetables believe it or not is. Like sous-vide in a plastic bag and a microwave. no steaming water making your space smell like boiled broccoli you don't lose any vitamins they stay vibrant and green and there's no mess you just throw away the plastic bag. Like a potato put in a plastic bag in the microwave for 4 or 5 minutes. now put it in the oven to bake it and get the skin crispy you have a big baked potato and 7 minutes. Green vegetables will stay crunchy vibrant and green with all their vitamins plastic bag microwave.
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_fatalruin
I don't like roasted broccoli myself (hate the texture) though browned broccoli does taste quite nice. My favorite method is in a pan. Create a much flat surface area as possible by cutting florets in half, place those down in a hot pan with oil, give them a min to start browning, splash in a little water, cover and let steam for 4/5 min while the liquid evaporates, remove lid and finish sauteing for a min or so. Pretty foolproof and tasty. You can even replace some of the steaming liquid with a prepared sauce (like something you would use for a stir-fry or a Japanese BBQ sauce) and it will turn into a glaze by the end.
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I don't like roasted broccoli myself (hate the texture) though browned broccoli does taste quite nice. My favorite method is in a pan. Create a much flat surface area as possible by cutting florets in half, place those down in a hot pan with oil, give them a min to start browning, splash in a little water, cover and let steam for 4/5 min while the liquid evaporates, remove lid and finish sauteing for a min or so. Pretty foolproof and tasty. You can even replace some of the steaming liquid with a prepared sauce (like something you would use for a stir-fry or a Japanese BBQ sauce) and it will turn into a glaze by the end.
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Beryllahawk
So THAT's where to cut the bottoms off the asparagus. I have been consistently defeated by those damn things for years. Not that we can even afford fresh asparagus most of the time anyway, or even canned. No idea why it's so expensive, other than it's a very early spring veg Also - roasting broccoli, I can agree with you about, it's not a flavor I enjoy, but roasting brussels sprouts is AMAZING. I dunno why, they're both brassica - cabbage cousins - but it's great. And last but not least - sweet peas are a starchy vegetable (and so is corn! Which, if you're building a menu around restricted diets, is helpful to recall.
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So THAT's where to cut the bottoms off the asparagus. I have been consistently defeated by those damn things for years. Not that we can even afford fresh asparagus most of the time anyway, or even canned. No idea why it's so expensive, other than it's a very early spring veg Also - roasting broccoli, I can agree with you about, it's not a flavor I enjoy, but roasting brussels sprouts is AMAZING. I dunno why, they're both brassica - cabbage cousins - but it's great. And last but not least - sweet peas are a starchy vegetable (and so is corn! Which, if you're building a menu around restricted diets, is helpful to recall.
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bluefox5331
How i cook my broccoli/brussel sprouts/cauliflower without any sort of steamer around is i get a pan, pour in a really thin layer of water, and place my broccoli, cover with a bit too small lid- it will rest on the broccoli. I now have it figured out to when the water fully evaporates the vegetables are done to my liking. scoot them to the rim, pour in a little oil and toss in some whole cumin seeds, toast them for a minute then trart miing the vegetables until they start smelling nice and toasted
And you can tell I wrote this as I was watching. ha, seems I reinvented a thing other people know
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How i cook my broccoli/brussel sprouts/cauliflower without any sort of steamer around is i get a pan, pour in a really thin layer of water, and place my broccoli, cover with a bit too small lid- it will rest on the broccoli. I now have it figured out to when the water fully evaporates the vegetables are done to my liking. scoot them to the rim, pour in a little oil and toss in some whole cumin seeds, toast them for a minute then trart miing the vegetables until they start smelling nice and toasted
And you can tell I wrote this as I was watching. ha, seems I reinvented a thing other people know
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Pawsome_Opossum
The leafy green section reminds me of Kilt Lettuce, which consists of taking lettuce or any mix of fresh leafy greens (and optionally onion) and applying ripping hot bacon grease to it (vinegar and sugar can be mixed into the dressing’ too. Top with your bacon and maybe hard boiled eggs.
I’ve never had it, but it is something I’ve heard a ton about from my mother, having been raised in southeastern Kentucky. It also goes by killed or wilted; lettuce or salad.
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The leafy green section reminds me of Kilt Lettuce, which consists of taking lettuce or any mix of fresh leafy greens (and optionally onion) and applying ripping hot bacon grease to it (vinegar and sugar can be mixed into the dressing’ too. Top with your bacon and maybe hard boiled eggs.
I’ve never had it, but it is something I’ve heard a ton about from my mother, having been raised in southeastern Kentucky. It also goes by killed or wilted; lettuce or salad.
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zachpw
Especially for lunches or snacks, don't sleep on uncooked! Most raw veggies are pretty good. I also think pretty much all the standard frozen vegetables are good frozen or partially thawed. Slightly thawed cauliflower is a little sweet, cold, refreshing. Frozen corn eaten with a spoon is awesome (pour some milk and nutmeg and brown sugar on for a horchata-adjacent cereal experience. Frozen green beans are fun. Way cheaper than frozen fruit and like 80% as good.
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Especially for lunches or snacks, don't sleep on uncooked! Most raw veggies are pretty good. I also think pretty much all the standard frozen vegetables are good frozen or partially thawed. Slightly thawed cauliflower is a little sweet, cold, refreshing. Frozen corn eaten with a spoon is awesome (pour some milk and nutmeg and brown sugar on for a horchata-adjacent cereal experience. Frozen green beans are fun. Way cheaper than frozen fruit and like 80% as good.
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jubul666
hot take (or i guess in this case cold lol) frozen veg is my go to, you touched on peas briefly but frozen green beans, broccoli and carrots (specifically the peas and carrots frozen bag for a stir fry) are all awesome! i completely understand your point about not wanting the steam in bag ones for health reasons but i still use them because they are just too convenient. but even without the steam in bag i always get better results from frozen veg
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hot take (or i guess in this case cold lol) frozen veg is my go to, you touched on peas briefly but frozen green beans, broccoli and carrots (specifically the peas and carrots frozen bag for a stir fry) are all awesome! i completely understand your point about not wanting the steam in bag ones for health reasons but i still use them because they are just too convenient. but even without the steam in bag i always get better results from frozen veg
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moccy
Asian here. I always boiled brocolli in boiling salt water. 6 minutes is way too long, I like the brocolli to have some bite while still soft. Fork tender usually is too much for me. Strain then put in cold or tap water to stop the cooking. I can eat it with any sauce (e. g. mushroom sauce) or dip it with sesame salad sauce, or cook it slightly shorter if I want to mix it inside my mixed veggie stir fry, claypot, or sweet sour chicken.
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Asian here. I always boiled brocolli in boiling salt water. 6 minutes is way too long, I like the brocolli to have some bite while still soft. Fork tender usually is too much for me. Strain then put in cold or tap water to stop the cooking. I can eat it with any sauce (e. g. mushroom sauce) or dip it with sesame salad sauce, or cook it slightly shorter if I want to mix it inside my mixed veggie stir fry, claypot, or sweet sour chicken.
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Furluge
This is great. I would love it if you followed this up with a bit more on frozen and canned veg though. If you just cooking for yourself it's MUCH easier to start with frozen or canned because you can just keep them and use them when you need them. I often find if I buy fresh it goes bad before I have a chance to use it unless I use it that day. I'll often, for example, with onions chop up a batch and freeze them.
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This is great. I would love it if you followed this up with a bit more on frozen and canned veg though. If you just cooking for yourself it's MUCH easier to start with frozen or canned because you can just keep them and use them when you need them. I often find if I buy fresh it goes bad before I have a chance to use it unless I use it that day. I'll often, for example, with onions chop up a batch and freeze them.
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ARPLATINUM
My go to has always been sauteed broccoli or baby broccoli with oil, salt, garlic powder and some chili flakes. Finish with temp down, butter and then add lime juice right at the end and stir with the butter into a velvety sauce that gets caught in the florets. I can never make enough when family comes over. That hit of acid at the end really brightens it all up. Nom nom
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My go to has always been sauteed broccoli or baby broccoli with oil, salt, garlic powder and some chili flakes. Finish with temp down, butter and then add lime juice right at the end and stir with the butter into a velvety sauce that gets caught in the florets. I can never make enough when family comes over. That hit of acid at the end really brightens it all up. Nom nom
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Buchinator12
8: 16 There is actually a method similar to that, that is also commonly used in Southern Germany! In the region of Franconia people here sautee bacon bits and onions, and then fry savoy cabbage in the remaining bacon grease by itself for a bit and then deglaze it with some wine or water and boil it until tender, puree it and add the bacon and onion pieces back.
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8: 16 There is actually a method similar to that, that is also commonly used in Southern Germany! In the region of Franconia people here sautee bacon bits and onions, and then fry savoy cabbage in the remaining bacon grease by itself for a bit and then deglaze it with some wine or water and boil it until tender, puree it and add the bacon and onion pieces back.
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Matttized
I noticed at 10: 50 you mentioned that for health reasons you try to minimize cooking food in plastic. I'm curious are there legitimate health risks with that, or is out of abundance of precaution On the surface it would make sense that plastic could release bad stuff into food, but I'm wondering if there is actually any science or evidence supporting that
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I noticed at 10: 50 you mentioned that for health reasons you try to minimize cooking food in plastic. I'm curious are there legitimate health risks with that, or is out of abundance of precaution On the surface it would make sense that plastic could release bad stuff into food, but I'm wondering if there is actually any science or evidence supporting that
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nahrafe
Adam, ain't you supposed to cook the garlic or shallots first In my experience putting the garlic later would make it taste too garlicky-like uncooked garlic and it's yuck, while the shallots are the same (I use small southeast asian shallot) and cooking it first would caramelize them to introduce complex flavors. Any opinions regarding this
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Adam, ain't you supposed to cook the garlic or shallots first In my experience putting the garlic later would make it taste too garlicky-like uncooked garlic and it's yuck, while the shallots are the same (I use small southeast asian shallot) and cooking it first would caramelize them to introduce complex flavors. Any opinions regarding this
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m00nh34d
One of my favourite ways to do beans is in a cast iron pan after searing a steak, keep it super hot, and all that oil from the steak browns and flavours the beans very well. You want almost black spots on the beans, get them really charred, but do it quick, 3 mins like, that'll keep the inside of the beans super crispy when cooked from raw.
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One of my favourite ways to do beans is in a cast iron pan after searing a steak, keep it super hot, and all that oil from the steak browns and flavours the beans very well. You want almost black spots on the beans, get them really charred, but do it quick, 3 mins like, that'll keep the inside of the beans super crispy when cooked from raw.
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TheMoonWatcher
I love eating the stalk of broccoli, cauliflower and cabbage just raw. It's really good! I might trim the very outside of it first, but I don't bother with cooking that stuff - it's that good! Might have the tiniest-tinyest hint of spicy(depending on your spice tolerance - I don't find them spicy, but my youngest kid does.
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I love eating the stalk of broccoli, cauliflower and cabbage just raw. It's really good! I might trim the very outside of it first, but I don't bother with cooking that stuff - it's that good! Might have the tiniest-tinyest hint of spicy(depending on your spice tolerance - I don't find them spicy, but my youngest kid does.
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TheIdiotPlays
5: 00 3 euros for maybe 50 grams of garlic. Yeah convenient for sure, but hella expensive, I can buy fresh garlic for much less and it stays good as long as that frozen one would take me to use it.
I looked at one of those packets yesterday and scoffed at the price, its literally free if you just use fresh garlic
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5: 00 3 euros for maybe 50 grams of garlic. Yeah convenient for sure, but hella expensive, I can buy fresh garlic for much less and it stays good as long as that frozen one would take me to use it.
I looked at one of those packets yesterday and scoffed at the price, its literally free if you just use fresh garlic
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pourAdaydream
Feeling very validated that I knew most of the info in this one, from tips I picked up from cooking videos & my mom & trial-and-error over the years.
Frozen peas are my go-to frozen vegetable, and I always steam mine in the microwave in a microwave-safe bowl w/ a plate on top, maybe a tablespoon or two of water
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Feeling very validated that I knew most of the info in this one, from tips I picked up from cooking videos & my mom & trial-and-error over the years.
Frozen peas are my go-to frozen vegetable, and I always steam mine in the microwave in a microwave-safe bowl w/ a plate on top, maybe a tablespoon or two of water
reply
rbettsx
Have a think about toasted sesame oil, soy, lemon juice/zest, honey, chilli oil, sweet paprika, sherry, etc. as seasonings instead of /as well as butter. (seasoning, not flavouring not so much you can taste it, not so little you can’t. All of these can make a little magic happen. No need to tell anybody how.
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Have a think about toasted sesame oil, soy, lemon juice/zest, honey, chilli oil, sweet paprika, sherry, etc. as seasonings instead of /as well as butter. (seasoning, not flavouring not so much you can taste it, not so little you can’t. All of these can make a little magic happen. No need to tell anybody how.
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nathanb011
11: 08 Vegetable is a culinary term. For the same reason tomatoes are more definitely vegetables, so are peas. There is no such thing as a vegetable in any scientific sense.
Same thing with trees and fish, actually. A lot of categorization in language has no ties to their actual relationship.
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11: 08 Vegetable is a culinary term. For the same reason tomatoes are more definitely vegetables, so are peas. There is no such thing as a vegetable in any scientific sense.
Same thing with trees and fish, actually. A lot of categorization in language has no ties to their actual relationship.
reply
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