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Another food thread, why not?
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<blockquote data-quote="Dannyalcatraz" data-source="post: 5251355" data-attributes="member: 19675"><p>About "bitter" veggies:</p><p></p><p>I agree about the quick stir fry or, better still, steaming. However, it has come to light in our household that microwaving certain veggies increases their sweetness. My Mom is currently a HUGE fan of nuking corn on the cob- a bit of water in a covered dish, zapped for a while, and buttered, and your corn will come out quite tasty. I think some of the same goes for carrots.</p><p></p><p>If your primary method of cooking veggies is boiling, you can often find that the nutrients and flavor of the water are superior to that of the veggies you pull out...because that's where the boiling process put them. (That's more or less how you make vegetable stock, after all.)</p><p></p><p>In addition, sometimes bitterness can be attributed to the age of the veggie in question. Bell peppers change RADICALLY in flavor as they age- young ones can be quite sweet, while the older ones have the classic pepper taste that makes them invaluable in fajitas.</p><p></p><p>Carrots are another prime example of this. Baby carrots can be amazingly sweet. You might try those.</p><p></p><p>Finally, always make sure the stuff you're cooking is both ripe and in season (frozen stuff should be fine). Either factor can affect flavor.</p></blockquote><p></p>
[QUOTE="Dannyalcatraz, post: 5251355, member: 19675"] About "bitter" veggies: I agree about the quick stir fry or, better still, steaming. However, it has come to light in our household that microwaving certain veggies increases their sweetness. My Mom is currently a HUGE fan of nuking corn on the cob- a bit of water in a covered dish, zapped for a while, and buttered, and your corn will come out quite tasty. I think some of the same goes for carrots. If your primary method of cooking veggies is boiling, you can often find that the nutrients and flavor of the water are superior to that of the veggies you pull out...because that's where the boiling process put them. (That's more or less how you make vegetable stock, after all.) In addition, sometimes bitterness can be attributed to the age of the veggie in question. Bell peppers change RADICALLY in flavor as they age- young ones can be quite sweet, while the older ones have the classic pepper taste that makes them invaluable in fajitas. Carrots are another prime example of this. Baby carrots can be amazingly sweet. You might try those. Finally, always make sure the stuff you're cooking is both ripe and in season (frozen stuff should be fine). Either factor can affect flavor. [/QUOTE]
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