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Medical Forum / Diseases and Disorders / Prostate Cancer / May 2007Dont boil broccoli
http://www.mooshee.com:80/article-2996520.htm > http://www.mooshee.com:80/article-2996520.htm That's the second time this week someone's beaten me with the news. Dammit. (: >( Add fresh veggies to rapidly boiling water Boil the hell out of them until they are almost mushy Strain Discard yucky veggies Drink healthy boiling water (let cool first!) :-) Bill Denton RP 2/12/02 PSA 1.5 Memphis Steam or nuke until hot . . . not one second more. Add a dab of favorite sauce (not butter or margarine). Enjoy. Only my mother-in-law boils broccoli -- or so I thought. I.P. A "DAB" of favourite sauce - You wont believe this IP (Hard to keep stopping calling you your real name - but a promise is a promise!) but my favourite sauce for Broccoli - TWO of them - One is just a simple Bottle sweet chili sauce dip and the other a peanut butter dip made liquidish with the same chili sauce! Almost a Malay Satay. I tried making a "Cheese sauce" with a mix from "Grassroots" in Glasgow - it was horrible! The thickener was potato starch and the flavour like cowpats. However - just make till HOT? The fibrous content (where most of the deep-seated nutrients are) - are not accessible by a simple heating as you suggest. The long strand molecules REQUIRE a breaking down - or at least - a softening by moist heat, to allow release of the vital micronutrients within the epithelial cell membranes of the plant. Even THEN, they require at an absolute minimum, a complete mastication and crushing action by the teeth - even though they will STILL be pushed about in the Stomach for several hours in the digestive process and further broken down before individual stoma are passed to the intestines for analysis and possible absorption. Undercooking of plant foods with long chain molecular biosemesis, simply makes them biochemically unavailable to the human digestive system - unlike that of ruminant animals, whose digestive systems allow them to obtain maximum potentials from ingested plant materials. Undercooking of plant foods, especially those that are exceptionally fibrous in make-up, such as Brassicas, unless you harvest and eat at an early stage, will give little nutritional dietary benefit except to promote bowel motility. Sorry to have burst your "Bubble" my friend! I KNOW what I'm rabbitting on about! I'm qualified! (To rabbit - that is!) Hey - Still love ya! Hughie. > Steam or nuke until hot . . . not one second more. > Add a dab of favorite sauce (not butter or margarine). [quoted text clipped - 3 lines] > > I.P. > Undercooking of plant foods with long chain molecular biosemesis, simply > makes them biochemically unavailable to the human digestive system - unlike [quoted text clipped - 4 lines] > will give little nutritional dietary benefit except to promote bowel > motility. I'll defer to your expertise. So how long do you recommend cooking greens such as broccoli? (Keep in mind that at some point taste rules; the second the sulfur content of broccoli, Brussels sprouts, et.al. surfaces is the second I don't eat them.) I.P. If frozen (which I normally buy 'cos it's "fresher") not more than two minutes after the total defrost for the likes of Broccoli/Cauliflower. Brussels Sprouts - if left whole - 3 to 4 minutes. Spinach - just wilted. Cabbage? - depends on the variety, but generally not more than four minutes. (That's steaming in a bamboo basket) For stir fries, entirely up to taste. Shredded Brussels Sprouts are gorgeous in a stir fry just with onions and a few chillies Fresh produce - I only eat when I know for sure it IS "Fresh" and not interfered with in some way, Just blanched in boiling water to soften it and little more. Contrarily, I often eat a young cabbage quite raw as in a Cole slaw, while the likes of mature Kale takes almost ten minutes to soften sufficiently to be biologically available when steamed. I like to have a good "bone" in veggies, can't stand anything that "melts" but don't like it almost raw either, unless for the likes of crudités. A real tasty dip for crudités - peanut butter with skim or soya milk, ginger juice and habanero Tabasco sauce - goes well with both carrot and celery batons, onion rings, etc. There are so many methods of cooking for individual veggies, taste accounts for a lot. Undercooked and overcooked can turn you off any of them. Soups are a different matter. Of course - individual preference always takes charge. Hughie. >> Undercooking of plant foods with long chain molecular biosemesis, simply >> makes them biochemically unavailable to the human digestive system - [quoted text clipped - 11 lines] > > I.P. For stir fries, entirely up to taste. Shredded Brussels Sprouts are gorgeous in a stir fry just with onions and a few chillies "oh what a stupid I am!" I love Brussels Sprouts but always dredded the long time it took to steam down to the middle. What's a shredding? Cut lengthwise into eighths? Lopp off the top and bottom and take apart the leaves? Oh man, I can't wait to experiment in our Wok tonight. And while I've got you here Hughie, I love Rutabagas. I"ll dice them with turnips and other roots and roast them and eat em with a thai 5 spice mixture, coriander and olive oil. Can you recommend another simple recipe? WhiteSoxFan Hiya Todd! Rutabagas - known over here as "Tumshies" terriffic simply boiled together with potatoes and turned into a creamy mash - to have with a haggis! THE meal for Burn's night (25th January) when we celebrate our National Bard. The mash can be enhanced with chopped/shredded scallions/spring onions. Also very nice with a forbidden Lamb Cutlet! (And just on it's own with thick slices of wholegrain bread) Try cutting your Brussels Sprouts - the stalk part - with a deep cross with a sharp knife. That cuts the cooking time. To shred a Sprout - only works well with fresh rather than frozen, (But frozen - let them defrost first) hold the Sprout head to stalk and just slice through as you say in eight slices. Frozen Sprouts are already part cooked - "Blanched" if you like - as all frozen vegetables are, and you CAN if you and yours can handle the resulting farting that goes on, eat them just defrosted and shredded in a salad dressed with just a little Oil and Lemon juice and some Tarragon. be warned that if you have a ventral hernia, it can get quite painful with all the gas that's produced! Stir fried with onions and chillies! - Mmmm! That with some wholegrain bread....Perfect for when you get home from the game! One of my favourite ways with small brassicas is to steam them gently so there's a good "bone" in them and plop them into a Satay or Curry sauce - ALL veggies go nicely in a curry, but they HAVE to be crunchy and have a good bite to them, otherwise it's just a mush. A favourite with Raw onions - slice into very thin rings, then toss them in a mixture of Tomato Ketchup and tabasco or chilli powder. Let sit in the fridge for an hour, then roll them up in crisp lettuce leaves and munch. Great with a beer watching TV. Broccoli, steamed lightly then drizzled with Satay sauce is another fave of mine. I could eat that all night - providing there's plenty of chili in it. I discovered yesterday in a mad mood - that Chili salsa is magnificent with steamed Salmon and eaten with Nachips! Weird or what? I'm not so good any more with roasted veggies - out of sight out of mind - and they end up A'La Crematora. Hughie. > For stir fries, entirely up to taste. Shredded Brussels Sprouts are > gorgeous [quoted text clipped - 10 lines] > > WhiteSoxFan I cook our broccoli in the microwave. It tastes just like fresh and stays a bright green. I cook ours in a a bowl with a lid on it. shirleyann |
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