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+--- Thread: A lil Cooking help (/showthread.php?tid=99538)
A lil Cooking help - Crackpunch - 05-31-2013
I want to make meth.
Well, actually, I want to make frozen vegies a bit more palatable.
I buy those 1kg bags of frozen diced vegetables because of the nutritional value, but I find them quite bland (I usually cook them in the microwave, then season with salt and dried herbs).
I was wondering if anyone had any good ideas for sauces or dressings to improve the taste? I'm going to experiment with frying them with oils and egg, etc, to see if I can make them crunchy.
Cheers.
RE: A lil Cooking help - Karst - 05-31-2013
That's not a lot of information. What sort of vegetables? What are you planning to combine them with?
Aside from that - I highly recommend simply buying the vegetables that are currently in season fresh. There's always something out there.
RE: A lil Cooking help - Crackpunch - 05-31-2013
![[Image: frozen-veggies-may-be-more-nutritious-th...h-ones.jpg]](http://www.celebritydietdoctor.com/wp-content/uploads/2010/03/frozen-veggies-may-be-more-nutritious-than-fresh-ones.jpg)
I normally eat them separate from my meats.
RE: A lil Cooking help - Karst - 05-31-2013
Well....I like fairly simple recipes. Apply soy sauce, a dash of lemon juice or vinegar, and pepper.
's what I'd do. It's plenty to make things interesting, while not masking the flavor of the vegetables.
As for the cooking itself, you can boil them briefly or pan-fry. If you fry 'em, defrost first.
And they'd go very well with rice.
RE: A lil Cooking help - Dark Rider - 05-31-2013
What makes frozen veggies better is to buy them fresh and freeze them yourself. It does not require much work:
Cut or dice your veggies.
Bring water to boil.
Dump the veggies in the water, cover, remove from iron and wait 3 minutes*.
Rinse veggies with cold water to stop cooking.
Freeze.
*Some veggies are softer and should be only left 2 minutes.
If you are a little more adventurous, here is the basic bechamel sauce:
1 tbsp. of butter (or equivalent)
1 tbsp. of flour (any flour will do)
1 cup of milk (or equivalent)
Salt and spices to your likings
Melt your butter at medium heat. Add the flour and stir quick with a fork until you get a uniform texture. Add the milk. Bring to boil then reduce to a simmer until you get the desired texture while stirring all the time.
This sauce is easy to master and will cost you next to nothing. You can replace the milk with tomato paste for a quick pasta sauce or white wine for a fish sauce. Add lemon for seafood sauce. Experiment and enjoy.
RE: A lil Cooking help - Crackpunch - 05-31-2013
(05-31-2013, 03:59 AM)Karst Wrote: Well....I like fairly simple recipes. Apply soy sauce, a dash of lemon juice or vinegar, and pepper.
's what I'd do. It's plenty to make things interesting, while not masking the flavor of the vegetables.
As for the cooking itself, you can boil them briefly or pan-fry. If you fry 'em, defrost first.
And they'd go very well with rice.
Hmm, will have to try that. Thing is, the vegies I buy seem to have no real flavor (or maybe my taste buds are crap), so I don't think it's possible to mask it.