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The Secret to Great Vegetables (idea)
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by
e2reneta
Fri Jan 05 2001 at 5:19:27
Some vegetables are born great:
Eat local
produce
. Eat from the
garden
. If you don't have a garden, buy from a
farmer
. Get your produce from a
farmer's market
. Ask the farmer how he or she cooks whatever you're buying. If there is no farmer's market, buy from a produce specialty store. If you can, buy
organic
. Your last resort is a supermarket. Why? Because most
supermarket
s stock vegetables that have been
bred
for standardized
appearance
,
shelf life
, and hardiness in
transportation
, not
flavor
, and you can believe that they've traveled a long way to sit on the
grocer
's shelves.
Eat seasonally. If it doesn't grow in your
climate
at this time of year, it's been transported hundreds or thousands of miles to get to your
market
, and bred to survive the trip.
And some vegetables have greatness thrust upon them:
Steam
instead of boiling. There is slightly less loss of
vitamin
s.
Stir fry
:
Before you heat the
oil
in your
wok
(and you do want to use a wok),
chop
your vegetables into
bite size pieces
. Use a
sharp
knife
and try and cut the vegetables into roughly uniform sizes. Bigger chunks will take longer to cook than tiny ones, and in stir fry,
timing is everything
.
Group
the vegetables according to
cooking
times. You'll add the slower cooking ones to the wok first, and add in others. I'm indebted to
Mollie Katzen
's
cookbook
,
The Enchanted Broccoli Forest
for this list. I can't cook without it.
Longest to cook:
potato
,
celery
,
carrot
,
broccoli
,
cauliflower
,
cabbage
,
eggplant
,
winter squash
, thick
asparagus
.
Shorter to cook:
mushroom
s,
bell pepper
s,
zucchini
,
summer squash
, thin asparagus.
Very fast cooking:
leafy greens
,
scallion
s, mung
bean sprouts
.
Heat the wok, then add
oil
, then add
onion
or
ginger
if you are using them (
saute
these first), then add your longest cooking veggies. When they are partially cooked, add the shorter cooking ones.
Things to
remember
about stir fry: high heat,
stir
constantly, don't
crowd
the wok (keep it to about five cups)
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celery salt
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gnutella
bell pepper
asparagus
locavore
Bean and Pulse Recipes
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High and Dry
wok
Steam