Clarity
Does anyone else think it’s kind of quirky that some foods can be cooked just as well when they are soaked in water as when they are dry and heated?
I’ll give you two examples.
Baked potatoes versus Boiled potatoes
Grilled Corn-on-the-cob versus Boiled Corn-on-the-cob
Comments
7 Responses to “Wet and dry cooking”
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I was going to suggest pasta, or more specifically, lasagna. However, I suppose that the unboiled lasagna pasta uses the juice in the tomato sauce to effectively get boiled.
Would boiled squash or parsnips be any good? I always roast them, unless I am making soup and then I blend them. Not the same as suggested in this post.
Do we add shellfish to the list? Boiled lobster/ grilled lobster etc
May I also dare to add haggis, which can be boiled or baked. Nutritious and filling mmmmm.
We may also want to think about haggis’ little cousin the hot dog? I presume that can be cooked in water or dry, drawback is you have no idea what you are really eating!
Your Scottish Contributor
Even eggs can be fried or boiled or poached!
Can I just say that I find the yellow background in the photo of the potatoes strangely pleasing, almost hypnotic? Such a lovely shade of yellow.
I don’t think I would agree that they are cooked “just as well” in all cases. Anything cooked on the grill is going to be better…meats, corn, veggies, seafood, etc.
You boil the pasta first in baked pasta dishes.
I’m not sure I can come up with many things that you can’t do both ways. Meats can be roasted or fried (no water) or stewed or braised ( with water. Best for tough meat)
doughs can be boiled (dumplings, bagels) baked or fried.
Whether you like it better is just a matter of taste.
@ Antfaber,
You definitely don’t have to boil the lasanga pasta first. And it still comes out fine.