cooking methods
- par-boiled
- boiled
- stewed
- stir-fried
- shallow fried
- deep fried
- baked
- roasted
- puree
- mashed
- soup (blended)
- grated
- finely chopped
cooking methods - deep drive
- par-boiled
- spinach, leafy veggies
- Korean, jp side dishes
- Viet side dishes
- https://youtube.com/shorts/68iCb3YNbdQ?si=SfJR_r9ayz8kWXb6
- boiled
- reduce toxin in some veggie (e.g. oxalate, goitrogen)
- e.g. cabbage, cauliflower, potato
- Adam
- Steamed
- stewed
- stir-fried
- shallow fried
- deep fried
- baked
- roasted
- puree
- mashed
- soup (blended)
- soup (not blend)
- grated
- finely chopped
general purpose for vegs
- make it crispy
- make it slightly cook
- make it
q.
- is choy sum (mustard green) an asparagus substitute?
- how to know that even before experiment with it?
- if we encounter unknown vegetable, are there any principles for deciding how to cook them?
created on: Wed Apr 15 2026