Braising veggies with aromatics to concentrate flavor
Posted: Thu Apr 11, 2013 8:32 pm
I'm pulling this one out of "what's cooking" in hope of discussing whether others have tried a technique I've been fooling with lately.
I've been experimenting with a procedure for cooking vegetables that concentrates their flavor by braising them with aromatics in a very small amount of liquid that remains in the dish, so no flavor or nutrients are lost by pouring off liquid after simmering or steaming. This approach has proved amazing with lima beans and very good with green beans.
Tonight it's fresh asparagus tips braised with browned onions and garlic, tossed with spaghetti, a free-range egg, black pepper and grated Parmigiano-Reggiano. Mary said it's the best asparagus pasta she's ever had.
So, have any of you been doing this for ages and I'm just now catching up? Or should I patent the technique?
I've been experimenting with a procedure for cooking vegetables that concentrates their flavor by braising them with aromatics in a very small amount of liquid that remains in the dish, so no flavor or nutrients are lost by pouring off liquid after simmering or steaming. This approach has proved amazing with lima beans and very good with green beans.
Tonight it's fresh asparagus tips braised with browned onions and garlic, tossed with spaghetti, a free-range egg, black pepper and grated Parmigiano-Reggiano. Mary said it's the best asparagus pasta she's ever had.
So, have any of you been doing this for ages and I'm just now catching up? Or should I patent the technique?