Comment on BRASSICAS

anton@lemmy.blahaj.zone ⁨1⁩ ⁨week⁩ ago

• I_Has_A_Hat@lemmy.world ⁨1⁩ ⁨week⁩ ago

  Hard no. Extremely hard no. This is the kind of crap our parents would make and serve.

  For anyone with taste buds, let’s be abundantly clear on something: steaming vegetables is perhaps the WORST way to cook them.

  Unless you are eating them raw, or using them as an ingredient in a larger dish, almost all vegetables should be roasted/grilled to bring out and caramelize their natural sugars. Steaming them leaves you with unflavorful mush. Like you’re cooking the soul out of them and leaving only a sad memory of what they could have been.

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  • lka1988@lemmy.dbzer0.com ⁨1⁩ ⁨week⁩ ago

    Hard no. Extremely hard no. This is the kind of crap our parents would make and serve.

    For anyone with taste buds, let’s be abundantly clear on something: steaming vegetables is perhaps the WORST way to cook them.

    I’m sorry your parents were terrible cooks. Steamed veggies can be very delicious what done right, and it’s not that difficult to do.

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  • Jax@sh.itjust.works ⁨1⁩ ⁨week⁩ ago

    en.wikipedia.org/wiki/Acrylamide

    This is just patently false. Steaming vegetables preserves more nutrients than both boiling and grilling. Plus, anything caramelized has Acrylamide in it.

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• morbidcactus@lemmy.ca ⁨6⁩ ⁨days⁩ ago

  Sprouts do well with Braising, this is roughly how I do them, based on a whim that turned out fantastic.

  1. Halve and clean your sprouts, salt and pepper them
  2. Sear cut side down in oil of your choice. Bacon is the classic but absolutely not required if you want to do it vegan, maybe use some smoked paprika to get the smokey flavour, add aromatics like garlic near the end, it burns easy.
  3. Deglaze with balsamic vinegar, add enough liquid to just barely cover the bottom of the pan, cover and simmer until happy.

  I know sprouts are far less bitter than they were when I was a kid, but I legit thought I disliked them. Borrowed a lot from braised cabbage recipes, just with a bit more aggressive browning. The sprouts hold up really well to longer cooking IMO (can’t say the same to leeks, braised leeks are great, but not how I did them, turned into a textural nightmare), they’re amazing hot or cold.

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• AdrianTheFrog@lemmy.world ⁨1⁩ ⁨week⁩ ago

  Or, the Italian way: simmer garlic in a pan with olive oil, throw in the vegetables and a bit of water, throw in some salt, cover, cook until soft, check occasionally that it isn’t burning

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• LSNLDN@slrpnk.net ⁨1⁩ ⁨week⁩ ago

  My recent favourite is broccoli roasted until crispy, so good. Before then it was crispy kale but as we all know it’s basically the same plant

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• kameecoding@lemmy.world ⁨1⁩ ⁨week⁩ ago

  This amateur stuff mate.

  Here is a good one, Mashed cauliflower:

  1. Boil cauliflower
  2. submerge mixer with some milk
  3. enjoy the smoothest mash you have ever tried

  Roasted anything (brussel spouts, broccoli, cauliflower, green beans, asparagus)

  1. Coat in olive oil, salt, garlic powder
  2. air fry or roast

  Enjoy awesome tasting veggies.

  Veggie rice(white rice is for sushi goddamnit)

  1. Satuee some onions, garlic
  2. add some cut up bell peppers, tomatoes
  3. cook for a while
  4. add frozen peas and carrots and a choice of frozen vegetables (broccoli or green beans)
  5. add water and bring to a boil
  6. add the rice and simmer it for the prescribed time +1-2 minutes
  7. let it sit for 10 minutes

  Enjoy a rice full of veggies and color ( I also use a “curry” mix that’s turmeric, koriander and a bunch of other stuff that gives it a nice yellow color, and this way you have your rice and veggies in one and they enhance each other’s flavor.

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