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14 minutes ago, AlaMoi said:spinach leaves subjected to rapid moist (aka steamed) cooking is 'da bombe'
Which is why I do it with no oil. It steams in its own juices (and perhaps a little residual water from washing it) preserving more of the flavour.
5 minutes ago, AlaMoi said:spinach leaves subjected to rapid moist (aka steamed) cooking is 'da bombe'
Which is why I do it with no oil. It steams in its own juices (and perhaps a little water from washing it) preserving more of the flavour.
