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General Discussion => Essentially Flyertalk => Topic started by: Kat Kid on August 16, 2016, 09:37:40 PM
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I am looking to do more vegetable steaming, should I get a bamboo steamer or what kind of steamer should I get?
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They have disposable steamers at the store. Pretty easy to use just put the bag in the microwave and leave the veggies inside. Then take out the bag after the timer goes off and you have some pretty good steamed veggies.
Once you eat you can throw the bag away and just buy a new bag when you want more steamed veggies.
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lol @ vegetables
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i steamed some vegetables once. lol at wasting money on something you'll use once before you die
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The set of pots and pans my mother gave me had a steamer thingy that came with it. I like to steam broccoli. When my cousin was a very young child she referred to cauliflower as white broccoli.
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There is a strainer that collapses on itself when not in use, but when open, it can fit most sauce pans. They're lie 4 bucks and my last one lasted 10plus yrs. That said, steaming isn't where the flavor is. Chop basically any veg into 1/2" chuncks, toss with a little olive oil and sea salt, then put on a foil lined cookie tray and bake at 350 deg for 30-45 min. It is fantastic with basically anything.
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There is a strainer that collapses on itself when not in use, but when open, it can fit most sauce pans. They're lie 4 bucks and my last one lasted 10plus yrs. That said, steaming isn't where the flavor is. Chop basically any veg into 1/2" chuncks, toss with a little olive oil and sea salt, then put on a foil lined cookie tray and bake at 350 deg for 30-45 min. It is fantastic with basically anything.
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I have one, great for any type of steaming.
We mostly roast veggies, boil for the kids.
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There is a strainer that collapses on itself when not in use, but when open, it can fit most sauce pans. They're lie 4 bucks and my last one lasted 10plus yrs. That said, steaming isn't where the flavor is. Chop basically any veg into 1/2" chuncks, toss with a little olive oil and sea salt, then put on a foil lined cookie tray and bake at 350 deg for 30-45 min. It is fantastic with basically anything.
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This is a great protip. My mom does corn this way and it's so delicious. I'm sure other veggies are the same
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Steamers can still be good in their own right. My biggest recommendation is to get something that is 100% dishwasher safe (maybe silicone). They can be a pain to clean depending on what you steam. My favorite wings recipe (Alton Brown) utilizes steaming then baking, but you want to clean it thoroughly afterwards. This might not help you on your quest to eat more vegetables.
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Kk it's pretty hard to burn eggs, that is what I started my cooking career with.
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I am looking to do more vegetable steaming, should I get a bamboo steamer or what kind of steamer should I get?
What kind does HCBS use?
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Get a rice cooker with a steaming option.
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that's what i used for that one time i stupidly steamed vegetables
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Get a rice cooker with a steaming option.
This would be a good.option if you cook dumplings and such too.
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Collecting appliances can be dangerous unless you have the kitchen/cabinet space. Be responsible.
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lol @ vegetables
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There is a strainer that collapses on itself when not in use, but when open, it can fit most sauce pans. They're lie 4 bucks and my last one lasted 10plus yrs. That said, steaming isn't where the flavor is. Chop basically any veg into 1/2" chuncks, toss with a little olive oil and sea salt, then put on a foil lined cookie tray and bake at 350 deg for 30-45 min. It is fantastic with basically anything.
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I do that as well, and it is always good especially zucchini and squash. I usually add tomatoes and onions and different kinds of peppers to it. It works well to do this and then put them on the grill in a grilling pan. Great every time!
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Is this a cooking thread or a how to make vegetables warm thread?
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Post your question on either, Dub.
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depending on how many veggies you're trying to cook, you can do one or 2 servings really well in the microwave.
Take your veggies and cut them up into medallions or strips (or do nothing if they are already relatively thin/flat) and lay them out on several sheets of damp paper towel (just pull out 3-5 sheets in a row, crumple, run under the tap, squeeze, unfold) drizzle some olive oil on the veggies (to get to flavor town, skip for lo-cal steaming) and salt. roll the whole thing up and microwave for 1- 5 minutes, depending on how much you're trying to steam.
Really good steamed veggies, no pot, no boiling water, no steam tray. Adapted from another AB recipe, but i can attest this works with most any veggie
http://www.foodnetwork.com/recipes/alton-brown/steamed-asparagus-recipe.html (http://www.foodnetwork.com/recipes/alton-brown/steamed-asparagus-recipe.html)
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vegetables warm thread I think
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warming vegetables thread or steaming whatever thread is the question.
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My advice was for steaming veggies since the melt water from the veggies is super heated in the microwave, so they are not just warm
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ok.
new topic.
I want to make some home made soups. I have a recipe for a tomato basil and I have a potato soup recipe down, but I am looking for a big hearty veggie soup that I could try. What are the secrets to a great soup stock? What do I need to know? Bones? What?
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ok.
new topic.
I want to make some home made soups. I have a recipe for a tomato basil and I have a potato soup recipe down, but I am looking for a big hearty veggie soup that I could try. What are the secrets to a great soup stock? What do I need to know? Bones? What?
Reduce a bunch
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yeah, it's a cooking thread, we were all wrong.
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ok.
new topic.
I want to make some home made soups. I have a recipe for a tomato basil and I have a potato soup recipe down, but I am looking for a big hearty veggie soup that I could try. What are the secrets to a great soup stock? What do I need to know? Bones? What?
Bones and veg broiled in oven for a little while, at min, then make a stock with that. Some stocks want you to bake that stuff for a long while, then toss in water and cook down/reduce for a long time. Strain out solids and start soup from there. Maybe bake a chicken for sat night, then save the carcass and use it for stock sunday.
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A lot of ppls soups, especially veg, always taste watery. A good stock should help round out flavor so that you don't get that watery impression.
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I would recommend carrot. Bay leaf, and onion in with the carcass, and add cellery to in when reducing on stove top.
This is a good start as a blank basic canvass. Add whatevs additional flavor you wish from there.
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I mean, thyme, hello?
I'm a big soup guy, big time on the soups
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bones and sodium
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I use to enjoy cooking but now I just like grilling.. It's like baking but for men!
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Pro-tip for stock/broths: chicken wings
Chicken wings are like nothing but connective tissue, lbs for lbs they make the best stock.
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Pro-Tip for stocks/broths: they taste like watery garbage no matter what you do until you dump a butt load of salt in it and then it tastes super good.
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it's crazy that the mods still refuse to recognize that this is a cooking thread.
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ok, one thing that I tried recently is grilling veggies. pretty wild, but I have tried it a few times and it isn't bad.
The squash, zucchini, peppers are easy. GOT IT DOWN!
but what is some good advice for grilling up some Brussel sprouts?
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ok, one thing that I tried recently is grilling veggies. pretty wild, but I have tried it a few times and it isn't bad.
The squash, zucchini, peppers are easy. GOT IT DOWN!
but what is some good advice for grilling up some Brussel sprouts?
Bacon/butter
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Brussel sprouts
Ham or bacon diced
Dried cherries
Fennel bulb
Little bit of olive oil and sea salt. Cook until the sprouts get pretty well done.
If you want to get super crazy, take a little red wine, reduce it in a pan until it coats a spoon and drizzle over the top.
Also, a little MSG is super good on it too.
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Brussels sprouts are better roasted than anything IMO.
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Yeah, the need more time to break down, imo.
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yeah roast them until they're little tiny meteorites and they're tasty
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Just don't over cook, they get bitter
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Goat vegetable beef soup
GROUND hamburger
Frozen green beans,
Frozen peas
Canned corn
Yellow onion
Garlic
Shredded cabbage
Mushrooms
Carrots
Celery
WHOLE PEELED TOMATOES that you break up with your hands
Russet potatoes
Bay leaf
Stock/bouillon whatever
Cook slow for a long time
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Tonight braised short ribs with carrots, celery onion and garlic with red wine for about 4 hours
The broth it produced was crazy
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