Comments on: Simple points to cooking vegetables http://chefstales.com/2010/01/21/simple-points-to-cooking-vegetables/ Everything you've always wanted to know about cooking, but were too afraid to ask Tue, 07 Sep 2010 20:04:03 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Michael Saxon http://chefstales.com/2010/01/21/simple-points-to-cooking-vegetables/#comment-1420 Michael Saxon Wed, 03 Mar 2010 11:53:49 +0000 http://chefstales.com/?p=460#comment-1420 Hi Kim, Brussel sprouts are slightly different due to their shape and size. They are very hard to cook, sometimes they are hard and other times they are soggy. When you chill a brussels sprout after blanching, due to the fact that they are quite thick in density, they will retain the heat in the centre longer. If you plunge them into ice water, keep checking the water temperature and if the water around them is getting warm, add some more ice to chill the water again. The water around the vegetables must at all times be ice cold to ensure the vegetables chill down as soon as humanly possible. I hope this helps, please drop by again as soon as you can. I am very glad that some items on chefstales helps you, I really am. Warm regards, Mike. Hi Kim,

Brussel sprouts are slightly different due to their shape and size.

They are very hard to cook, sometimes they are hard and other times they are soggy.

When you chill a brussels sprout after blanching, due to the fact that they are quite thick in density, they will retain the heat in the centre longer.

If you plunge them into ice water, keep checking the water temperature and if the water around them is getting warm, add some more ice to chill the water again.

The water around the vegetables must at all times be ice cold to ensure the vegetables chill down as soon as humanly possible.

I hope this helps, please drop by again as soon as you can.

I am very glad that some items on chefstales helps you, I really am.

Warm regards,

Mike.

]]> By: Michael Saxon http://chefstales.com/2010/01/21/simple-points-to-cooking-vegetables/#comment-1419 Michael Saxon Wed, 03 Mar 2010 11:48:03 +0000 http://chefstales.com/?p=460#comment-1419 Hi Megan, Don't even think about issues that should seem obvious, they never are :) Basic cooking skills are learnt through trial and error and by sharing with others. Many cook books don't tell you the basics so you keep having to buy future books as well Please drop by again when you can. Warm regards, Mike Hi Megan,

Don’t even think about issues that should seem obvious, they never are :)

Basic cooking skills are learnt through trial and error and by sharing with others.

Many cook books don’t tell you the basics so you keep having to buy future books as well

Please drop by again when you can.

Warm regards,

Mike

]]> By: Kim - Easy French Food http://chefstales.com/2010/01/21/simple-points-to-cooking-vegetables/#comment-1007 Kim - Easy French Food Sat, 06 Feb 2010 09:17:36 +0000 http://chefstales.com/?p=460#comment-1007 Hi There OK, I've finally gotten that what I thought all these years about cooking vegetables (that steaming was the only way to preserve their vitality) is not true. And I've had great success with green beans using the method you describe here. However, when I applied it to brussel sprouts they looked good, but boy were they soggy. Any idea where I went wrong? Great website by the way. Full of recipes and information I can actually use. Yipee! Hi There OK, I’ve finally gotten that what I thought all these years about cooking vegetables (that steaming was the only way to preserve their vitality) is not true. And I’ve had great success with green beans using the method you describe here. However, when I applied it to brussel sprouts they looked good, but boy were they soggy. Any idea where I went wrong?

Great website by the way. Full of recipes and information I can actually use. Yipee!

]]> By: megan http://chefstales.com/2010/01/21/simple-points-to-cooking-vegetables/#comment-926 megan Sat, 23 Jan 2010 16:23:49 +0000 http://chefstales.com/?p=460#comment-926 I love the tip about the lid... I don't know why I didn't know that, it seems like it should be pretty intuitive. I love the tip about the lid… I don’t know why I didn’t know that, it seems like it should be pretty intuitive.

]]> By: Tweets that mention Simple points to cooking vegetables | Chef's Tales -- Topsy.com http://chefstales.com/2010/01/21/simple-points-to-cooking-vegetables/#comment-840 Tweets that mention Simple points to cooking vegetables | Chef's Tales -- Topsy.com Thu, 21 Jan 2010 14:01:56 +0000 http://chefstales.com/?p=460#comment-840 [...] This post was mentioned on Twitter by Michael Saxon and Michael Saxon, Michael Saxon. Michael Saxon said: Bullet points on cooking vegetables correctly; http://chefstales.com/2010/01/21/simple-points-to-cooking-vegetables/ [...] [...] This post was mentioned on Twitter by Michael Saxon and Michael Saxon, Michael Saxon. Michael Saxon said: Bullet points on cooking vegetables correctly; http://chefstales.com/2010/01/21/simple-points-to-cooking-vegetables/ [...]

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