Boiled food your views?

smogsy

smogsy

smogsy

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since i was a child i hated boiled food

most hated boiled meat it has no taste!

some foods examples
stew it removes the taste of everything and effectly taste like water. no matter what the chef does.

yum chicken from chinese just boiled chicken..... no taste.

i dont mind veg boiled but to much it taste crap to

if somone offers me boiled food i taste a small bit 99.9% time i say no thanks as it tastes of just water....

do you feel the same?
do you love boiled meat?
 
Boiled meat? Who would boil meat? I casserole meat in a slow cooker but I'd never boil veg either. Veg is lovely when it's steamed.
:confused:
 
Without boiling we'd have no mashed potato or pasta or gnocchi or a lot of other stuff. The key to tasty boiled food tends to be either don't boil it for long to retain the flavour (the case for many veg) or else it is about what you accompany the boiled food with to make it more flavoursome. A bit of spaghetti on its own isn't much cop but make a fantastic sauce to go with it and you're in business.
 
Boiled gammon is a great winter dish. Gammon or bacon joint soaked in water first to reduce the saltiness a bit then place in a fresh pan of water with large carrot batons, quartered white onions and 3-4 cloves or powdered cloves. Cook until the meat is tender and serve with creamed potatoes and some nice steamed veg. Really hearty meal.
 
Ma'am said:
I even steam potatoes before mashing them. :)
Click to expand...

I've never done this but it makes sense. Actually I'd be interested on how this works in practice given I am somewhat naive in terms of steaming.

I'd always thought of steaming as a good way to keep nutrients in and perfect for when you want your vegetables to retain flavour and crunchiness by virtue of the fact I thought you didn't have to steam for long. With a potato for mashing, if boiling, you want to boil it for a long time to get it in a state of being mashable.

Does the same apply for steaming a potato to mash? i.e. do you just steam it for a lot longer than you might otherwise, or cut it up a lot smaller to quicken the process. I would have thought this was terribly inefficient (heat wastage) way of preparing a potato for mashing when the end result is going to be more about the flavour of what you put in the mash; butter, cream, seasoning etc. Assuming of course you're not going for a skins on rustic crushed potato type mash, where its more about the flavour of the potato.
 
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