Boiled food your views?

I always boil veg and it tastes fine to me. I use the water the veg was boiled in for the gravy to add a bit of taste to it.
 
The soup we make every Boxing Day from the boiled ham stock is almost always my favourite dish of the year. The ham is pretty damn good too.
 
Stews have no taste, what!

Stews are packed with flavour.
Ham is packed with flavour, slat beef is packed with flavour.

You are either doing it wrong, or have a mental block.
 
I think you're doing it wrong- stews have SO much flavour!!

Boiling meat isn't something I'd do really as it can often be pretty bland. Unless you count eggs as meat in which case I would...
 
BigT said:
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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I use a steamer on the hob, not an electric one. The veg goes in one layer of the steamer and the potatoes in the other. If you want to mash the potatoes and like your veg crunchy, I'd cut the potatoes up smaller so everything would be ready at the same time. I pour the water out of the bottom layer of the steamer and mash the potatoes in there but mashing in a bowl is an alternative.
I'm all for saving energy but taste comes into it too and steaming seems to keep more taste in the veg. :)
 
Boiled eggs rock (I had dippy eggs for my breakfast today) and as others have said - boiled bacon/gammon/ham, mmmmmmmmmmmmmmm.

Haggis, pulses, lobster, crawfish - all boil-able and tasty.
 
Boiled bacon ribs with colcannon or champ, just like my grandma makes. They're amazing - I don't mind boiling that meat!

Other boiled meat just reminds me of the smell when I used to get dragged to my ancient great-grandma's house, which I hated. Bad memories!
 
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