..traces left on one June 17, 2019 20:09
How I re-invented vegetables?
One of My great culinary discoveries are partly-fried - partly-stewed vegetables. Here are the reasons I am enchanted by them:
1. (Brand new) delicious taste.
Whatever You already know about various vegetables' taste - if fried and stewed, they usually (if not always) introduce completely new taste experience. Because of this You are able to become acquainted with each and every vegetable "re-invented from scratch", so to speak (that much this may be of a difference).
2. Their consistency is particularly of My liking.
Whenever You stew&fry vegetables, it is often possible to make them super-extraordinary-tender, pleasantly dissolving in Your mouth. Thanks to this it's a really joy to savor. I extremely love this particular consistency.
3. They are more "taste-friendly".
Raw vegetables often require to be distinguishably chewed (or crunched) before swallowing. The longer You chew or crunch something, the more it takes You away from the taste of all the rest ingredients involved in the meal. Since I like to savor as many tastes as possible at the same time - I personally prefer to make all ingredients as tender as possible.
Besides, if things of harder consistency are not pleasant for You to eat - here You have another advantage.
Examples.
Recently I've prepared small Portobello mushrooms with over a dozen Scallions and a couple of radishes. Everything pretty sliced :) . As a result all the ingredients unified and became something completely new :) .
Thin-sliced stewed radish is a subject of its own: it's a great ingredient to stew on the frying pan, especially in larger quantities, because it gains an incredible consistency and very interesting taste.
Another -more recent - example I've prepared yesterday: stewed&fried zucchini and paprika (white and yellow). The result was highly pleasant, unfortunately I have no pics to share :( .
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