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Food The best method for cooking asparagus is 2,000 years old

17:50  24 april  2018
17:50  24 april  2018 Source:

A new study linking asparagus to cancer is freaking people out — here’s how concerned you should be

  A new study linking asparagus to cancer is freaking people out — here’s how concerned you should be Scientists discovered that a chemical compound called asparagine can fuel tumor growth in mice that have a form of breast cancer. And now people have been wondering if they need to stop eating asparagus.&nbsp;<br>Over the past few days, people have been frantically searching for clues about whether asparagus causes cancer.

As with all methods of preservation canning is going to produce the best results if the raw material is really fresh. Cooking times and pressures for canning asparagus are as follows Process Time. 0 - 2 , 000 ft.

How to Cook Asparagus . Four Methods :Prepping Asparagus Blanching, Steaming or Boiling Sautéing Roasting Community Q&A. Made Recently. Uploaded 2 years ago. "It taught me that the best way to cook asparagus is to steam it.

a close up of a plant© Photo: Kate Bernot

I used to think I didn’t like asparagus, but it turned out to be—as these aversions often are—a textural problem. Their stalks would remain fibrous and tough even as half the stalk and the tips turned to mush. My mind was changed a few years ago when some restaurant dish I ordered came with a salad of pleasantly al dente asparagus, the tips tender but not mushy.

At home, I tried blanching the stalks, grilling them, baking them, but nothing recreated that texture—until I learned of a combination boiling-steaming method involving a mason jar and very little kitchen skill. The technique came to my attention via Ari LeVaux’s cooking column in my local newspaper Missoulian. (Strange coincidence: When my boyfriend and I visited Missoula to decide whether we wanted to move here, we stayed in LeVaux’s AirBnb, not knowing we had the food-writing beat in common. He had a solid-looking backyard garden.)

The 15-Minute Stir-Fry As Ready For Spring As You Are

  The 15-Minute Stir-Fry As Ready For Spring As You Are <p>This recipe's quick-cooking technique keeps the asparagus from turning soggy, and the freshness of the asparagus balances the heartiness of the beef and shiitake mushrooms.</p>After shifts at our family’s Chinese restaurant back in Columbia, Missouri, my father would often come home to my mother making this dish because she knew how much he loved asparagus. He would savor the green succulence and rave in gratitude. My palate was too underdeveloped to appreciate the vegetable and, like many kids who have food phobias, the fear factor was based purely on the fact that the spears looked “strange” and unlike other vegetables.

However, I was less than impressed with my first few attempts. Asparagus ? Soggy. Broccoli? The steam function is not the best method for cooking vegetables in the Instant Pot®. Even my fussy 5 year old (who doesn't normally eat anything green) ate some!

Asparagus is good source of vitamin A and C and minerals, and it tastes better when Spread super phosphate fertilizer (0-46-0) as a band in the furrow at a rate of 2 .0 pounds per 1, 000 square feet or 0.75 ounce per Asparagus is grown from 1- or 2 - year - old crowns planted in January or February

Anyway, LeVaux recommends a method for cooking asparagus that he gleaned from the translation of an ancient Latin cookbook compiled in the first century A.D. Known as Apicius, it’s a tome that’s inspired cooks for centuries all the way until the present-day. But though it’s often called “the world’s oldest cookbook,” the Apicius collection is not really a cookbook in the modern sense. Its instructions are more guidelines than recipes, lacking precise measurements and of course, baffling modern readers with lost-in-translation Latin terms.

a vase filled with purple flowers and green leaves© Photo: Kate Bernot

It’s a good thing LeVaux did the asparagus research for me, scrounging up a mid-1930s translation that helped illuminate this ancient cooking method. Basically, it recommends cooking the asparagus in boiling water “rursum,” which is translated to mean “backwards.” Apicius’ instructions call for a bunch of asparagus to be stood stalk-side down in boiling water that doesn’t reach all the way up the stalk. This way, the boiling water tenderizes the thicker stalks while steam merely tenderizes the tips. No mushy tips, no tough stalks.

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However counter to that the crowns grown by nurseries should be very good healthy plants which should have had the very best conditions to start thier life and so should be strong vigorous one year old plants for you to start with. If you are on a budget asparagus seeds are certainly cheaper than

“Cultivated over 2 , 000 years ago in Iran, spinach has long been known to have health promoting Well , variety is good . Who knows, after trying this one, it may even become your old standby. The asparagus should be grilled separately, beginning about 5 minutes into the cooking of the fish.

To recreate this, I placed a bunch of asparagus—I cut about 1/4-inch off the bottom—in a dry pickle jar. (You could use a mason jar, but a pickle jar is slightly fatter.) I boiled a few inches of water in a large stock pot, then carefully placed the jar in the pot. The water bubbled about halfway up the jar while the steam swirled around the tips. After 25 minutes, I removed the jar. Now, I know what you’re thinking: 25 minutes?! For asparagus?! But it’s a passive 25 minutes—I started cooking something else while this was happening—and it’s worth it to nail the perfect texture for both tips and stems.

Success! The stalks were the same texture as the tips—tender but not mushy. Levaux added cream, butter, and garlic into his jar to infuse some flavor into the asparagus, but I left mine plain since they were destined for this sweet-tart balsamic, asparagus, and pecan salad.

Now that I know of the Apicius method for cooking asparagus, I’ll never go back to my failed grilling or blanching or sautéing. If someone could solve my next kitchen conundrum—how to devein shrimp in under two hours and without being bored to tears—I’m ready for it.

8 Dinners for When Cooking Just Isn’t Gonna Happen .
<p>For those days when you get home and moving seems impossible.</p>I’m not entirely sure if making a salad or sandwich constitutes cooking—okay, components of it can—but I’m certain they’re more satisfying than a bowl of cereal. From slice-and-serve caprese to dressed-up cans of chickpeas, there are dinners that don’t require that whole cooking thing. Here, I’ve collected eight of my favorites. After my night off, I’ll be ready to cook again.


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