Sun, Sep-29-02, 20:17
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Senior Member
Posts: 271
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Plan: none right now
Stats: //
BF:
Progress: 17%
Location: USA
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'Removing' Taste from Veggies
Hi you guys,
Well after 90 minutes searching, I give up, I guess I just have to ask!
One important thing in LC eating seems to me to be using veggies in new ways -- as potatoes, as pasta, things like that.
I have seen various suggestions for 'removing taste' -- or certain ASPECTS of taste from veggies.
I recall that for eggplant it was something like, slice it, and lightly salt it, and let it sit salted for at least 20 minutes. I heard this removes some bitterness.
There was one for cabbage, which somehow related to boiling, can't remember, but searching and reading didn't turn it up for me.
I think those kind of tips are incredibly important for people just learning to cook low-carb, many people have never even used the veggies recommended in some recipes.
Would anybody happen to remember the tip for removing most of the cabbag-y taste from cabbage? I'd like to experiment with cabbage but as I loathe boiled cabbage normally, I want to be sure I try the tip about lessening the taste, and then try stuffing it in something with a strong taste it will hopefully take on.
Are there any other removing-taste-from "tips" anybody could add to this list?
PJ
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