Does anyone still boil vegetables?

[parallelepipete]

...the only veg we boil are spuds

Yep, same here. We often microwave green veg though (3 mins on high and stand for a bit usually enough).

 

[Alf Klein]

Some things, eg runner beans, are just better boiled

 

[Pieface]

y'know sometimes - not very often - but sometimes, like today, I wander into suburban by accident and I am always shocked to find out what kind of weird, twisted lives so many urbanites are living - almost unknown to the rest of the boards!

Get the fuck out of here!

I don't boil any veg - but I do brocolli in about 2 cm of water for a couple of minutes = no wilting. Huzzah!

 

[MysteryGuest]

I do brocolli in about 2 cm of water for a couple of minutes = no wilting. Huzzah!

That's a good one too - I'd recommend it.


God I really want some broccoli now. Broccoli is food of the gods, I rather think you will find. <looks determined>

 

[the B]

Another good reason is that you can drink the water which will contain the vitamins and minerals lost through boiling.

Minerals for the most part - if not wholly - yes, vitamins, maybe

And I do.

 

[Hollis]

Brussel sprouts still edge it in my book.

Is this 2cm of water in a saucepan or in a microwave?

 

[Pieface]

In a saucepan.

I can't believe I spelt broccoli wrong

 

[Hollis]

Is this with the lid on?

 

[Pieface]

Yes.

So that you steam it as well as boiling it - but there's less water, ergo less leaching of vitamins and less wilting of plant product.

 

[oneflewover]

Boil potatoes for mash, fry cabbage in butter. Carrots, sprouts, broccoli, cauliflower all go in the microwave. Baked type potatoes microwaved aswell.

Up The Tigers

 

[MysteryGuest]

Is this 2cm of water in a saucepan or in a microwave?

Saucepan with the lid on - it's effectively steaming them.


Try putting some Spanish olive oil and a bit of balsamic vinegar on them when they're cooked. Very nice indeed, imo.

 

[innit]

Purple sprouting broccoli is the food of the gods, they told me themselves.

 

[moose]

I roast that.

 

[MysteryGuest]

Purple sprouting broccoli is the food of the gods, they told me themselves.

Has the purple broccoli been talking to you again?


Well I'm sure that was very nice for you!

 

[innit]

No silly! The gods have been talking to me.

If I'm honest the purple sprouting broccoli might have been a bit more interesting.

 

[Masseuse]

I have a foolproof method of warming up courgettes.

 

[innit]

...in a very special marinade?

 

[Masseuse]

...in a very special marinade?

Bit of gentleman's relish.

 

[Stobart Stopper]

Carrots for example.. why would you boil them, when steaming is much better.. ditto broccoli..

We used a steamer for years but I find the make the veg taste metallic, don't know why. I have started boiling it again, it is much nicer.

 

[Hollis]

We used a steamer for years but I find the make the veg taste metallic, don't know why. I have started boiling it again, it is much nicer.

Rubbish! Get a new steamer.

 

[Stobart Stopper]

It is new, it's a good one as well. I don't like the way it steams brocolli either.

 

[Hollis]

You've been done.. boiling boils out all the flavour.. Hmmm.. steamed carrots..

 

[goldenecitrone]

You've been done.. boiling boils out all the flavour.. Hmmm.. steamed carrots..

How long do you need to steam potatoes for? Roughly? Maybe it's too late for tonight's bangers and mash but will they be okay for the weekend?

 

[EastEnder]

Vegetables should be boiled until they reach a uniform, homogenised consistency. If you're still able to tell the difference between broccoli and carrots, you haven't boiled them for long enough.

 

[shandy]

fry cabbage in butter

Aye, love that too, despite my earlier unbridled support for cabbage boiled to fuck.

Do you fry the cabbage in butter with the pan lid on though? And when do you add the black pepper?

Apologies, but these are important question which must be answered.

 

[past caring]

Boil first, then fry for no more than a minute or two. Then add black pepper.

 

[oneflewover]

Aye, love that too, despite my earlier unbridled support for cabbage boiled to fuck.

Do you fry the cabbage in butter with the pan lid on though? And when do you add the black pepper?

Apologies, but these are important question which must be answered.

lid off or they just go soggy, fry till just brown tinge, only a little pepper just before serving or the taste of the butter gets ruined.

hth

 

[strung out]

lid off or they just go soggy, fry till just brown tinge, only a little pepper just before serving or the taste of the butter gets ruined.

hth

What kind of cabbage?
My mum makes a great cabbage dish with fried cabbage as well as a bit of bacon and onion, but she uses savoy cabbage for this.

 

[shandy]

savoy cabbage?

Hmmm. Looks like we got ourselves a genu-ine cabbage aristocrat!

 

[Pieface]

In the interests of research for this thread, I steamed savoy cabbage last night and then put butter on it with salt and pepper. Then I ate it.

It was fucking lush