braising
sastyk | October 3, 2011Lesley Porcelli has an article in this month's _Saveur_, "The Soft Approach" that raises an issue that I've been thinking about for a long time - that perhaps we've gone overboard in our resistance to long-cooking vegetables.
Don't get me wrong - I grew up with grey, mushy broccoli and am grateful that those days are over. Ever since I read a Christopher Kimball recipe for beef stew, however, that had you adding the vegetables after most of the cooking is over so that the stew wouldn't have "overcooked" vegetables, however, I've wondered - is there any place for look cooked produce? I don…