Saying steamed when you mean boiled

[Fat Guy]

So?

[vengroff]

Examples, please? Is this more common than I would have thought?

[Fat Guy]

Yeah, often when you order steamed spinach or steamed vegetables of any kind in a reastaurant, they dump the vegetables into a pot of boiling water to cook, they drain them off, and they serve them to you as steamed spinach or whatever.

[tommy]

i don't know that i've ever done that.

although, i'll take this opportunity to mention a little tidbit that i just saw on TV: asparagus can sometimes grow as much as an inch per hour.

i used to steam asparagus. now i almost always grill it. i never boil it, though.

[vengroff]

Yeah, often when you order steamed spinach or steamed vegetables of any kind in a reastaurant, they dump the vegetables into a pot of boiling water to cook, they drain them off, and they serve them to you as steamed spinach or whatever.

Let me guess, they keep using the same big pot of boiling water all night. No wonder my steamed spinach always tastes like pasta, broccoli, and shrimp.

[Dave the Cook]

This seems pretty simple to me. In most contexts, "steaming" sounds classier than "boiled."

[Fat Guy]

Yeah but "poached" sounds better than either.

[tommy]

braised. in water.

[Fat Guy]

poached. in duck fat.

[Jinmyo]

Spinach, poached in a boullion of shrimp, pasta, broccoli, cauliflower, haricot vert and whatever goo was swished off the tongs throughout the night.

[Human Bean]

Spinach, poached in a boullion of shrimp, pasta, broccoli, cauliflower, haricot vert and whatever goo was swished off the tongs throughout the night.

I assume that this dish is finished with a bit of melted butter from the unused portions left over from bread baskets.

Yum. Fine dining at it's finest!

edit: add butter; even more yummy

Edited September 14, 2003 by Human Bean (log)

[Jinmyo]

Spinach, poached in a boullion of shrimp, pasta, broccoli, cauliflower, haricot vert and whatever goo was swished off the tongs throughout the night.

I assume that this dish is finished with a bit of melted butter from the unused portions left over from bread baskets.

Yum. Fine dining at it's finest!

edit: add butter; even more yummy

But of course, monsiuer. Avec les petits croutons from ze sweeping of ze platez.

[Human Bean]

But of course, monsiuer. Avec les petits croutons from ze sweeping of ze platez.

Bien sur; les petites croutons, formidable!

[Kenk]

Hey Jinmyo,

Sounds like shabu shabu or chinese fondue. mmmm.

[Human Bean]

...asparagus can sometimes grow as much as an inch per hour.

Cooking tip: be sure to allow extra cooking time to allow for asparagus growth. It may not be long, but can make the difference between nearly-raw and properly-cooked asparagus.

[Jon Tseng]

Same problem with roasted

Invariably roasted (especially the dreaded pan-roasted) = fried (ie sauteed)

J

PS Putting "boiled" on a menu description is the secret squirrel mark of death.

[Carlovski]

When people hear boiled, they instantly think, soggy, overcooked, flavourless. What they get confused with is either overboiled, or things being boiled which shouldn't be.

Funny how it sounds better in Italian though, why is Bollito Misto ok, but Boiled Beef and carrots a no-no?

Anyone else got a pretentious new joint near them which covers windows and menus with words like 'Roasted seared succulent pan-fried aroma taste gooey' (Ok maybe not gooey - but you get the picture). They never say Boiled do they (Or microwaved, which I am sure is closer to the truth).

[phaelon56]

Spinach, poached in a boullion of shrimp, pasta, broccoli, cauliflower, haricot vert and whatever goo was swished off the tongs throughout the night.

On a menu..... that would be "gently poached in a broth reduced from seafood and a melange of exotic vegetables infused with the chef's favorite herbs" No?

I think the steamed vs. boiled also plays on the health aspects - just about everyone seems to know at this point that steaming is better than boiling re/avoiding nutrient loss.

Edited September 15, 2003 by phaelon56 (log)