uniqueenigma
Cook
- Joined
- Jun 27, 2008
- Messages
- 57
I love to eat new veggies. There are some I would like to try but just unsure of what their flavor is like and if I'd enjoy them.
These are the ones I'd like to try; please give a description (an ACCURATE one please) of what they taste like. If they have a bitter taste or a slimy or mushy texture, I'm going to avoid them like the plague.
Anyway ones I want to try are these:
*Okra (heard that if not prepared properly, you get a really unpleasant, slimy and rubbery texture). Is this true? If so, how can you cook them prior to using them in your recipe to avoid this problem?
*Turnip. Honestly I'm torn on this one. I want to try it but at the same time I'm reluctant to do so. I heard they can be bitter, but I also heard they're only bitter if you select older turnips. Heard younger turnips have a mild and pleasant flavor. Can somebody please clue me in on what they taste like?
*Beets. Want to try it, but have heard they taste like dirt. How much truth is there to this? If they taste like dirt, I'll loathe them. Baby corn tastes like dirt to me, and as a result, I hate it.
*Eggplant. Is it bitter if you don't salt it prior to cooking? I also heard that salting it helps to draw out the water from it. Heard that most of the veggie is made up of water and as a result, the water from the eggplant can dilute the flavors in a dish. Is it bitter? Does it have a rubbery or slimy texture? If such is the case to both (it IS rubbery and/or slimy or it's bitter) then does salting it prior to cooking, to draw out the moisture from
it help to solve these problems. Is Japanese eggplant milder or sweeter then the more common globe eggplant?
These are the ones I'd like to try; please give a description (an ACCURATE one please) of what they taste like. If they have a bitter taste or a slimy or mushy texture, I'm going to avoid them like the plague.
Anyway ones I want to try are these:
*Okra (heard that if not prepared properly, you get a really unpleasant, slimy and rubbery texture). Is this true? If so, how can you cook them prior to using them in your recipe to avoid this problem?
*Turnip. Honestly I'm torn on this one. I want to try it but at the same time I'm reluctant to do so. I heard they can be bitter, but I also heard they're only bitter if you select older turnips. Heard younger turnips have a mild and pleasant flavor. Can somebody please clue me in on what they taste like?
*Beets. Want to try it, but have heard they taste like dirt. How much truth is there to this? If they taste like dirt, I'll loathe them. Baby corn tastes like dirt to me, and as a result, I hate it.
*Eggplant. Is it bitter if you don't salt it prior to cooking? I also heard that salting it helps to draw out the water from it. Heard that most of the veggie is made up of water and as a result, the water from the eggplant can dilute the flavors in a dish. Is it bitter? Does it have a rubbery or slimy texture? If such is the case to both (it IS rubbery and/or slimy or it's bitter) then does salting it prior to cooking, to draw out the moisture from
it help to solve these problems. Is Japanese eggplant milder or sweeter then the more common globe eggplant?